Tony S.
Yelp
Introduction:
Prior to coming here my family and I dined at Crustacean and the culinary execution left a favorable impression on me; therefore when Da Lat Rose opened, I know I have to give it a try especially when on the website it states each course on the menu bears a symbolic meaning in relation to the chef's life. Considering there are about twelve courses, I will only talk about the highlights of the evening.
Food:
Razor clam with herb butter:
The clam is fresh and sweet. The herb butter is fragrant and rich but in a delicate, good way. I have tried razor clams at other locations such as on the beach, at Thai and high-end Cantonese seafood restaurants but none comes close to what is offered at Da Lat Rose. At most other places the razor clam's flavor is lackluster and the texture is flaccid.
Bamboo rice with chicken oyster:
The chicken oyster is smooth, mellow, lightly fatty and very tender. I like the fact the chicken oyster has strong lemongrass flavor [I am a sucker for lemongrass]. The bamboo rice is fragrant and flavorful. If given the choice, this will be my ideal breakfast for the morning.
Customize banh mi with mini vegetables, charcuterie, pate, and agave butter:
The bread is fresh, chew,, and soft in texture. The charcuterie pairs well with both the pate and agave butter depending on the respective charcuterie meat. The slice of terrine goes well with the pate while the pork loaf pairs well with the agave butter since it's inherently delicate in flavor and the sweetness from the agave butter goes great with it. Get a piece of the bread, vegetable, pate/agave butter and charcuterie all in one bite and there's a sense of balance and wholesomeness to it. The robust earthiness of the pate, the sweetness from the agave butter and vegetables, and the light smokiness from the charcuterie all blends well together without conflict.
Red tile fish fried in 400 degrees oil:
The puffed up scales reminds me of Sichuan's sizzling rice. The fish, I am surprised, that after being doused with oil that's 400 degrees, the fish is still very tender and wholesome.
Garlic noodles with Santa Barbara uni and 24K gold flake:
The uni imparts a light creamy texture to the noodles with a hint of sweetness. Normally I don't like uni but the uni that's used at Da Lat Rose is of excellent quality: the uni is neither mushy nor does one see the purple veins that are often seen at other establishments. In terms of the noodles I like how the taste of lemongrass overshadows that of the garlic.
Activated charcoal rice with quail egg, and braised pork cheek:
The charcoal rice is rich in flavor. The flower petals, I have been told, are actually caramelized thin slices of mushrooms and they taste like crab apples. The braised pork cheeks are satisfyingly fatty, tender, and simply delicious.
Dessert:
Tapioca in coconut milk with coconut sorbet, rambutan, lychee, mango, and dragon fruit:
This dessert is fragrant, light, smooth, and delicate. It embodies the indigenous flavors of Southeast Asia well. Every spoonful, as I'm tasting the fruits, reminds me of the warm and humid climate there and how the juices from these fruits are often the best thirst quenchers when one's in such an environment.
Soursop granita:
Soursop is a kind of tropical fruit most Asian children will have encountered at some point in their life. It is green and spiky, bearing white flesh with a custardy texture. The flavors and its sweetness slightly resembling guava but for the most part it is hard to describe; however, as soon as one takes a bite out of it he or she will unmistakably know what it is.
Ambiance:
Contemporary, elegant, and upscale.
Service:
I like to take this opportunity to thank two gentlemen: Jason and the general manager, Thomas. Both are knowledgeable, candid, and attentive throughout the duration of the evening; they make me feel welcomed throughout the course of the meal. The level of their service and professionalism is hard to come by.
Price:
Considering the quality of the ingredients that are used, the culinary execution, and the level of service, the price here is reasonable.
Overall:
In LA there are pho restaurants, banh mi, com tam [broken rice] shops etc. Although these establishments are good at what they do, they each specialize in a different aspect of Vietnamese cuisine. At Da Lat Rose chef Helene An and her staff presents a more comprehensive presentation of Vietnamese cuisine. Da Lat Rose is the first of their kind and they're doing a splendid job.
