Seattle – Chinese Laundry @Bellini

The third dinner was so popular had two seatings. This time it wasn’t Mexican-Chinese fusion but:

Welcome to part three of The Chinese Laundry. This menu is a playful expression of a combination of heritage flavors, reimagined takeout food, and good old Pacific Northwest ingredients.

Prepare yourself for an evening of flavor bombs, social dining, and Chinese-American dishes never seen before.

Another great meal from Chef Yang. I was able to talk to him for a minute and let him know I ate at Ko recently, he left in 2010 so hasn’t seen the new space they’re in and hopes to get back to NYC soon.

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SCORCHED RICE: szechuan peppercorn cured gravlax, pickled mustard seed, furikake (the rice cake was a bit too thick for my liking, took a fair amount of chewing to get through it and taste the salmon)

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GENERAL TSO`S SWEETBREADS: braised broccoli neck, caramelized florets, charred leek (I’m normally opposed to General Tso’s but this was amazing and wanted the whole plate instead of having to share it)

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STIR FRIED CAVATELLI: soy-beurre noir, gai choy, smoked salmon floss (coworker in earlier seating said this was his least favorite, the only thing I found lacking was the amount of lap cheong, wanted double)

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LION`S HEAD MEATBALL: Dad’s secret sauce, salt cured egg yolk, water chestnut (I want to get to know Dad, the sauce was great and we unsuccessfully tried to figure out the ingredients)

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BROWN BUTTER ~ MATCHA TART: green apple, five spice ice cream, burnt sugar (the five spice was quite strong tasting and it worked in this dish, never had it in a sweet application before)

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