Boku: delightfully juxtaposed oriental cuisine meets western

During the Mao Tse Tung dictatorship the people in China were only allowed to keep one cup of ingredients a month in their kitchens. Imagine living a whole month only on a cup of sugar or oil. It’s practically impossible to prepare complex dishes. It wasn’t until the end of his presidency that Asian cuisine started to experiment with new flavors and became what we know today: an elegant, experimental and unique gastronomy.

BOKU is the only restaurant in Mexico City that serves Chinese, Japanese and Thai cuisine. As opposed to serving a unified menu of delicacies that focus on one country, BOKU  has managed to merge three Oriental cuisines ingredients resulting in a nouveau gourmet Oriental menu that pleases the most discerning palates, and dazzles foodies like no other restaurant in the Aztec capital.

The first thing that caught my attention when I got to the restaurants, was its circular shape. No matter where you seat, the view is always delightful because there are no walls; it’s open space with large windows overlooking a garden and the Garden Santa Fe Lake. It was lunch; the rays of the Sun illuminated every corner of the restaurant.

Chef David González prepared for us some emblematic dishes. He said every month BOKU’s menu features different dishes. So if a dish is successful among dinners it says on the menu.  For appetizers the waiter brought to our table the “Kani Cho” and the “Yaki Tuna”. The first one is like an “empanada” filled with crag meat with a sweet and sour pineapple dipping sauce. The second appetizer consisted of colorful Tuna Tostada with a scrumptious dipping sauce. It was only the start, and there was already an explosion of flavor in our mouths with every crunchy byte.

For the main course we had a “Taco Apaleado”, it’s a delicious spicy octopus taco, followed by a “Caterpillar” served with an Eel sauce. You know, the type of sauce they put on sushi; between dishes, we drank fruity water and a cucumber Sake, highly recommended by the Chef; the water was a mix of fresh strawberries and coconut; very refreshing after eating spicy octopus.

Soon to our table arrived a “Pescado Phoenix” (Phoenix Fish), without a doubt the best dish of the evening, consisting of small rounded buttered and crunchy croquettes wrapped in a sweet and sour flavor. It was an interesting dish in that it allowed me to detect every ingredient and spice used, and the fish was perfectly cooked. The chef explained to eat white cooked rice between dishes, because rice balances the flavors allowing the palate to detect every flavor. Then the waiter served a “Filete Wasabi”; the meat was a bit overcooked and came with a very spicy sauce; if you order this dish, make sure to have it cooked medium-well, this way so you can fully enjoy the flavor, because we didn’t.  And for dessert: a cup of “Camelado” topped with a light juice that tasted like Bailey’s, and litchi ice cream garnished with a coffee gelatin. I have to admit it’s the best gelatin I have ever tasted. The texture made me see coffee with different eyes. From now, whenever I think of dessert I will think of coffee.

BOKU plays with colors, shapes and flavors. It has a clear understanding of Asian cuisine and is not afraid to merge Eastern and Western trends. The restaurant meets the diner’s expectations. The fusion of Chinese, Japanese and Thai allows for a vast selection of Asian dishes. BOKU knows hot to satisfy the most demanding palates. If you like Asian food, this is the place were you can experience “Eastern meets Western” gastronomy.

La entrada Boku: delightfully juxtaposed oriental cuisine meets western aparece primero en MXCity.

from MXCity http://ift.tt/1OeXw7E
via IFTTT