dineLA.. @dine_LA ..DINE LA!! (actually begins next week, Jan 23rd to Feb 3rd… but why not get excited now, right??)
(Pssssst- we WILL be serving this menu at Dinner too during dineLA, and please don’t be alarmed if you see dinner listed somewhere else online @ $28 since our food is not THAT expensive. Our Din-Dins dineLA menu will remain at $16+tax! ^_^)
So while you’re enjoying your Japanese Garlic Noodles, VIET MINCED BEEF-LICIOUSNESS & the now eternally served (aka FOREVER) CRISPY TOFU BALLS for a lil lunchie-munchies this week, why not consider SK’s 4th run at dineLA Restaurant week conveniently startin’ next week folks (with all sorts of seemingly clever verbosity and pretty pictures below ;D).
And if you don’t know, the way it works is:
- Choose 1 Appetizer
- Choose 1 Entree
- Choose 1 Dessert
Voila.. you gots a MEAL! (ok, enough jibba-jabba, onto more pictures “foo!” haha)
APPETIZERS!
Have you ever yearned for that delectably delicate dish you just wanna share with someone special while listening to some smooooooth love songs (you know which station I’m talkin’ about y’all!), well look no further because this just might be that one for you. OH YES! It’s so silky smooth with a lil citrus zest “here,” a lil sesame leaf puree “there” to satiate your appetite before the possibility of “you making love.. outta nothing at all” (we’re just sayin’ ;D)
- SAVORY PORK WONTONS IN CHILI OIL-LICIOUSNESS
A classically delicious Chinese dish w/ hand-wrapped wontons (oh yeah, we do that) filled w/ sake+sesame marinated ground pork in cute lil wonton morsels pleasantly swimming in a lightly sweet+spicy+f’ing SAVORY (but simply) delicious chili oil mixture. It’s a classic for a reason (i.e. it’s frickin’ GOOD.. and like wonton-CRACK!)
Unlike the (kinda crappy) cabbage eggrolls most of America has gotten used to from the “A,B, and/or C “variety of take-out Chinese across the US, Vietnamese Eggrolls pack a LOT of punch and FLAVA! Inside each lil roll we have: ground pork, ground shrimp, taro, carrots, vermicelli, cilantro, mushrooms and then marinated+seasoned. (now it sounds like an SNL commercial) Then it’s served w/ fresh BUTTER lettuce (thems the “good stuff”), mint & pickled carrots+daikon to wrap with, and the obligatory housemade Vietnamese fish/dipping sauce FTW (aka “for the win”)
ENTREES (O’LE!)
- BURMESE GALANGAL CHICKEN WINGS
OK, it’s not an actual traditional Burmese dish (and let’s also forget that “technically” Burma is now Myanmar, but who cares ‘cause it’s still another home of Asian deliciousness!) The Kitchen Ninja decided to take the Burmese flavors she’s super in love with (galangal/young ginger, kaffir leaves, coco milk) and combine them into a flavor super power w/ her ultimate culinary love+obsession: CHICKEN WAAAAANGS! And whatchu get you ask: frickin’ “finger lickin” flavor. (which is all we really want from our food, right?? ^_^)
- THE VIETNAMESE MINCED BEEF-TACULAR (w/ the DINELA EXCLUSIVE FRIED EGG!)
You want flavor? We GOTS yo’ flavor right here in a minced Angus (yup, I said Angus) beef chuck smothered in all sorts of “secret” ingredients *cough* lemongrass, Thai chilis, Viet Nuoc Mam/fish sauce & curry *cough* topped w/ cucumbers, chopped mint, crispy ass fried shallots and then finally topped w/… BAM an ooze-licious FRIED EGG FTMFW (you know what’s up y’all!)
- BRAISED COCA COLA JACKFRUIT
We take our favorite unusual, green & un-sweet exotic fruit and braise that mo’fo in a super savory combo of soy sauce, rice vinegar and Coca Cola to make a “meaty” Vegan dish unlike any other (and yes, it’s VEGAN+tasty!)
DESSERTSIES
- LYCHEE PANNA COTTA W/ SALTED PLUM SAUCE
One of more well known Asian fruits out there enjoyed by all.. or at least most (but did you know eating 9 Lychees would meet an adult’s daily recommended Vitamin C requirement.. it’s on Wikipedia and it’s true we tell ya!) We take the strong sacchrine sweetness of the Lychee, make a nifty Panna Cotta w/ that sucka and then top it w/ a little salty-sweetness to CUT (“hiYA”) that powerful lychee for some tantalizing tastebud bliss (because all our tastebuds deserve tantalizing bliss from time-to-time ;D)
- COCONUT PANDAN PANNA COTTA W/ RUM BANANA JAM
If coconuts could consumate their perfectly delicious relationship w/ the aromatic+green pandan leaf (definition below if you dunno what pandan is ^_^) while on holiday in let’s say…ITALY, we’d like to think THIS twist on the classic italian cream dessert could happen (with a lil bit of South-east Asian fruit on top for good measure too of course)… and now with (Meyer’s) RUM Banana Jam.. “HUZZAH!”
Pandan is like the South East Asian version of vanilla, and we take the extract of the leaf to make our very own flan that we make creamier (i.e. less “egg-y”) and slightly more aromatic resulting in complete green deliciousness (that’s o’ so SMOOTH!)
And there you have it. For the lone person that has actually read this far… HOORAY! You get a gold star (or at least a breath mint if we have any left by the time you stop by).
See ya in soon.
Xoxo,
TEAM SK
