Traditionally, a restaurant that had all sorts of different kinds of Asian food was to be looked at with suspicion. Often found in smaller towns where people didn’t really care whether they were eating Yaki Udon or an Egg Foo Yung, it meant that the food could be vaguely Asian and not necessarily authentic to any one country.
But Mekong’s offerings seem innovative, where Chef Tiw Rakarin, with his experience running modern Thai and Vietnamese restaurants, can offer his experience and wisdom with Thai, Vietnamese, Lao, Cambodian and Burmese food, and make a complex rather than derivative Asian food experience.
We had the pleasure of trying many dishes at a special meal put on in conjunction with the Entertainment guide, far more than I took pictures of. And it came with lots of delicious wine too.
Rather than explain the various dishes, let me just say: delicious, beautifully plated and interesting food. The banquet menus look like an easy way of trying a lot of different dishes. Hope they’ll do this for just the two of us when I return with my hubby!
By the way, I love this dessert below… When I was in NYC in May, it seems to be a bit of a thing: the Japanese Water Cake (that’s the big blob below). Little taste but great texture and visually appealing, it needs to have some sauce or texture along with it to bring it to life… but I think it’s cool. 