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New York let me taste the classic atmosphere that the city that never sleeps beside all modernity are indeed offer. What more sleep (and more food) I was in Miami Beach. Part two of my culinary tour of the United States, from the East to the West Coast. The nascent sun in the Big Apple was not unpleasant, but tropical temperatures I descend to the sunny south. All Hail the Sunshine State Florida me with a rain and wind storm and muggy weather. The palm trees are there with sad, and the streets are emptied. Fortunately, at the Loews Miami Beach Hotel in the atmosphere a lot better. One hotel employee day nau an ngon has an even bigger smile on the face than the other. And they all assure me that the weather is better tomorrow. I do not believe that, because the outlook for the next few days are bad. With a little prayer I dive into bed exhausted. day nau an ngon
As if it was me that God still hears really good weather in Miami Beach, I am awakened by exuberant sunbeams pouring my hotel room. It is not yet nine o'clock in the morning, but the first worshipers are already at the main pool, which I see lying. From my room window After a rich breakfast buffet full of pancakes, omelets, french toast and berries I join them. Every so often there comes a hotel employee passing with frozen grapes, fresh towel and sunscreen. Hopefully the good life will continue tonight, when I'm having dinner at Hakkasan.
Hakkasan Hakka a nomadic tribe from southern China. The dishes they serve at Hakkasan, day nau an ngon directly inspired by the food that the Hakka been preparing for centuries. Apparently, they can leave a good cook, because the chain Hakkasan is growing rapidly. It started a few years ago in London, and now they are also found in Mumbai, day nau an ngon Abu Dhabi, Dubai, New York and Miami Beach. Mega Hotel Fontainebleau serves as a time of employment.
It is quite a quest to get at the restaurant. By three different employees of the hotel I'm in the wrong direction day nau an ngon being. After fifteen minutes wandering, three staircases day nau an ngon and two lifts later, my quest ends at Hakkasan. All that walking makes you hungry, day nau an ngon so let that Babi Pangang and Foe Yong Hai coming.
However, Hakkasan is not like the Chinese on the corner. The large restaurant has the atmosphere of a stylish nightclub. Dimly, wood deposits of Chinese carving art, giving a small insight into what is happening at the other tables. How big the restaurant actually is, it will never be clear.
Not chewed, day nau an ngon Westernized Chinese food, but eat from the original Cantonese cuisine, here and there made more modern on the map. The menu is full of duck dishes, so it I choose the duck roll and crispy duck salad. The egg duck tastes fine, just a shame he's a thick rolled, making the whole thing a massive and monotonous. Fortunately the crispy duck salad okay, a very large portion of duck confit with spicy arugula, pine nuts and grapefruit. Strong flavors, but the duck may have. Of these, day nau an ngon I would still like to order one portion, were it not that much more beautiful on the card.
The waiter, clearly not Asian, recommends the dim sum at. Delicious, both the vegetarian day nau an ngon variations as those with shrimp, scallops and chicken. I had been quite some dim sum in my life, but it comes with a dot inside. Smooth, fine texture, and especially not too big a bite.
The subsequent passage resembles Chinese New Year: the Wagyu beef ribs provide a fireworks show in my mouth. Forget all the ribs varieties that you ever have, because these ribs actually hit anything. The waiter brings out the meat at the table with a fork a bit loose, so I can attack immediately. The long ribs are so tender that the meat falls apart though when I look at it. The taste is close to absolute perfection, indescribable. Use a pen or keyboard The Forge restaurant Hakkasan that follow, the heavy, but maybe The Forge know from that underdog just that surprise. The Forge has been around since 1920 and is legendary in Miami Beach. It is one of the few larger restaurants that do not fall under the protection of a hotel. Owner Shareef Malnik took over the business in 1969 from his father day nau an ngon and The Forge grow into a culinary institute in South Beach out. Celebrities day nau an ngon like Bill Clinton, Jennifer Lopez and Beyonce regularly a bite to eat. Mind you in the private dining room. Ordinary mortals like myself to take place in the public restaurant area is also beautiful. A large ballroom in Baroque style, with meter-long and mirrors on the walls.
A table next to me entertained a strange old man with hat, extremely well with two young ladies, who seem