Dining Review
Untitled Page
AnQi
By Tina BorgattaPublished: March 01, 2010
I really had no idea what I was in for, but I knew it was going to be good. All of the excited chatter over the opening of AnQi at South Coast Plaza had piqued my curiosity. The oohs: “Did you know it’s owned by Helene An, the same chef who owns Crustacean in L.A.?” The ahhs: “Her noodles are to die for!”
Well, I oohed and ahhed no less than a dozen times during my two-hour dining odyssey.
Given its location (adjacent to Bloomingdale’s) at such a world-class shopping destination, it stands to reason that this place would ooze with style. The décor is pure modern Asian 
elegance. Bamboo planters run along the outer edges of the dining room. A runway for fashion shows (of course) leads from the foyer to the bar. A large, flat-screen TV was showing fashion videos on the night of my visit.
And then there’s the menu. This is no ordinary Asian-fusion restaurant. Case in point: The Caramelized Rack of Lamb. It’s seasoned with a red curry demi-glace and served with a Dark Rum Chile Sweet Potato. Eclectic. Global. Delicious.
You can order a bunch of small plates, or start with an appetizer and order a large-plate entrée, most of which come with a side.
My husband agreed to order an assortment of small plates and then split an entrée. And we reveled in the taste of every dish we tried.
NEXT PAGE >>>
|
||||
|
Well, I oohed and ahhed no less than a dozen times during my two-hour dining odyssey. Given its location (adjacent to Bloomingdale’s) at such a world-class shopping destination, it stands to reason that this place would ooze with style. The décor is pure modern Asian elegance. Bamboo planters run along the outer edges of the dining room. A runway for fashion shows (of course) leads from the foyer to the bar. A large, flat-screen TV was showing fashion videos on the night of my visit.And then there’s the menu. This is no ordinary Asian-fusion restaurant. Case in point: The Caramelized Rack of Lamb. It’s seasoned with a red curry demi-glace and served with a Dark Rum Chile Sweet Potato. Eclectic. Global. Delicious. You can order a bunch of small plates, or start with an appetizer and order a large-plate entrée, most of which come with a side. My husband agreed to order an assortment of small plates and then split an entrée. And we reveled in the taste of every dish we tried. NEXT PAGE >>> |
||||
