cambodia - siem reap: chanrey tree

tommy has his first encounter with cambodian/khmer food at chanrey tree in siem reap, cambodia...

fresh spring rolls: minced pork, chicken, river shrimp, pineapple, cucumber, rice noodle, lettuce, chive, khmer herbs served with peanut dressing

crispy stick rice with natang sauce: minced pork, shrimp, coconut milk, peanut served with crispy sticky rice

chicken salad

beef lok lak: local free-range thinly sliced beef tenderloin, garlic, pepper lime sauce and wilted green leaf

fish amok: traditional cambodian curry with steamed bar fish and green gno leaf

roasted khmer chicken: free-range khmer chicken roasted with honey and rice brandy, young jack fruit and lemongrass served with prahok dipping sauce and fresh crudite

khmer delecacy

mango and sticky rice

tommy says: not sure how "authentic" the dishes were (some of the dish names are the same as dishes from other nearby countries, and in this day in age with everyone's food evolving/modernizing, who knows what "authentic" even mean anymore), but no matter because this was a great meal!  very flavorful dishes.  fish amok was the favorite - very nice curry flavor.  

chanrey tree
pokombo ave
siem reap, cambodia
(855) 63 76 79 97
http://www.chanreytree.com/

los angeles: troi mec

tommy manages to get a ticket to troi mec...

buckwheat popcorn

sunchoke chip

garlic bread

avocado, citrus, crab ceviche, buckwheat popcorn

nantucket bay scallops, tandoori, sesame, cauliflower

grilled cabbage, smoked almond milk anglaise, miso flan, fennel pollen

potato pulp, brown butter, bonito, onion soubise, salers

beef, charred broccoli, smoked peanut butter, crispy shallots

apple butter, creme de brie, toasted barley, hay

mignardises, marshmallow, sunchoke sorbet

tommy says:  the garlic bread and crab ceviche were both really tasty.  the grilled cabbage was also inventive and the miso flan that came with it was silky smooth.  scallops and the apple butter dessert were not really my cup of tea.  the potato pulp was good, but felt like it should've been a side or something else should've been served with it.  the beef with smoked peanut butter was reminiscent of beef satay with thai peanut sauce. the mignardises were a funky tasting. with the exception of the mignardises, nothing was truly bad, but troi mec left me a bit unsatisfied. there was no wow factor, and the fiasco of the reservation process (hitting refresh on my computer for over an hour only to keep getting an error message, and then dates that are available one second disappearing the next, and that is just the tip of the iceberg) would lead one to think they were in store for something amazing.  all the positive press given to troi mec perhaps also led to very high expectations, and perhaps the disappointment is the result of the over hype. 

trois mec

716 n highland ave

los angeles, ca 90038

https://www.troismec.com

los angeles - beverly hills: nozawa bar

tommy finds delicious fish and a new friend at nozawa bar...

japanese jellyfish

japanese live octopus, hawaiian bigeye tuna, japanese wakame

ecuadorian bigeye toro nigiri

japanese sumi ika (squid) nigiri

alaskan king crab nigiri

santa barbara uni nigiri

hokkaido scallop nigiri

japanese tatiuo (hairtail) nigiri

japanese katsuo (bonito) nigiri

yamaimo ume shiso handroll

kusshi oysters

ankimo (monkfish liver)

boston sawara (sierra) nigiri

japanese akamutsu (ruby snapper) nigiri

mirugai (giant clam) nigiri

japanese shimaji (stripe jack) nigiri

japanese kamasu (barracuda) nigiri

maine lobster handroll

japanese anago (sea eel) nigiri

tamago (apricot lane eggs) nigiri

mandarin sorbet and farmers market berries; hojicha tea (roasted green tea)

chef fujita with his new bff

tommy says:  a very private, fun, and delicious meal!  at the back of the beverly hills sugarfish, is a private 10-seat room, details of the rules (yes, there are rules) are on their website.  the restaurant has nozawa's name, but it is chef fujita who masterfully serves up the goods.  all of the fish were pretty amazing! the yamaimo ume shiso handroll was served as a palette cleanser, and not really my cup of tea, and the sauce on the ankimo was a little thick and a touch too sweet for my taste.  king crab, scallop, uni, lobster hand roll, and dessert (delicious sorbet!) were personal favorites; really excellent sushi overall.  chef fujita keeps the mood light which made the experience all the more memorable.  

nozawa bar
212 n canon dr 
beverly hills, ca 90210
(310) 276-6900
http://www.nozawabar.com/

los angeles: son of a gun

tommy cannot get enough of son of a gun...

gloucester scallop, yuzu kosho, pickled shiitake

ora king salmon, jerk spice, kiwi, palm sugar vinaigrette, habanero

lemonfish poke, black radish escabeche, citrus, crispy sunchoke

uni burrata, button mushroom, yuzu

lobster roll, celery, lemon aioli

black sea bream, pho fumet, herbs, lime, bok choy

shrimp toast sandwich, herbs, hoisin, sriracha mayo

skate wing, baby broccoli, mascarpone, pancetta vinaigrette

frozen lime yogurt, graham crumble, toasted meringue 

tommy says:  scallop, salmon, lemonfish were all beautifully delicious, perfect amounts of acid on all.  the lobster roll is pretty much perfection on a plate, except for the size - next time i'm getting a dozen and not sharing.  sea bream broth was fantastically flavorful.  shrimp toast was a bit on the greasy side, but that wouldn't stop me from ordering it again.  dessert was a deconstructed version of a lemon meringue pie, but so much better.  what is there left to say?  son of a gun is amazeballs.

son of a gun
8370 w. 3rd street 
los angeles, ca 90048 
(323) 782-9033
http://sonofagunrestaurant.com/