five star
I’ve been trying some new things at 5 Star recently. They arent on the menu, but they’re run as specials occasionally.
They are making a really good curry right now. One of the cooks likes to experiment with different ingredients and I’d say he’s doing a fine job. This meal was presented in a long plate with three different “courses”.
The first two were meant to be eaten together with the third serving as a means to calm down the palate. Item one was fried rice with crispy ginger and garlic. This wasnt traditional fried rice you’d find on a chinese buffet. This rice was still white, but the garlic and ginger slices were crispy fried and mixed in. Onions and black seasame seeds completed the rice. Very tasty, “fried” but not heavy soy like other dishes with the same name.
The second part to the meal was curried seafood. This was shrimp and tilapia in a red curry sauce with onions, chili’s and peppers. A traditional curry, but the heat of chinese chili’s and jalepeno’s added noticeable spice to this dish. Everything melded together well in dish, the spicy peppers of the curry matched well with the ginger in the rice.
The last part of this dish was rice cooked with coconut milk and pineapple. It’s to cool down after the heat of the previous two items. I really appreciate the thought that goes into this type of presentation. It’s the type of meal that has extreme’s (bold and spicy flavors) but still provides a means to reign in the taste’s so that at the end of the meal you dont remember one specific flavor, instead you’ve enjoyed the whole experience.
This is probably a one time thing, but i’d eat this all the time if offered.
–Matt