noreetuh. Courtesy of Cassandra Wang.
Cassandra WangEast Village-based restaurant noreetuh brings a new meaning to Hawaiian cuisine. No tiki drinks are found on the menu. Instead, guests experience a modern take on Pacific Rim fare designed to enlighten the senses.
“Hawaiian cuisine, or flavors of Hawaii, is as diverse as the people who live there,” Chef Chung Chow says. “They encompass flavors from all over the world, especially from Asia, and are very approachable, familiar and delicious.”
To start, delve into the Spanish octopus skewers featuring five-spiced bacon and charred scallions, the refreshing big-eye tuna poke or the spicy and tender braised short rib and kimchi musubi—among the many elevated takes on popular snack staple spam musubi. Entrée highlights include the sharable mochiko fried chicken with pickles, Hawaiian macaroni salad and King’s Hawaiian Rolls, while the Korean rice cakes—created with lobster stock, squid, snap peas and ramps—boasts comforting textures accompanied by a bowl licking worthy sauce and a refreshing crunch from the snap peas. Indeed, noreetuh is a must-try for those seeking a sophisticated take on Hawaiian gastronomy.
Guests can order a musubi platter with their choice of four musubis for $20. Courtesy of Cassandra ... [+]
Cassandra Wang“I like to create dishes that represent who we are as the identity of the restaurant,” Chow says. “Those ideas are inspired from my experience in the restaurant industry of almost 20 years. In addition, my upbringing in Hawaii and the foods I enjoyed growing up also add to the ideas that help me think about new ideas.”
MORE FOR YOU
In New York City, where noreetuh is based, Pacific Rim fare is a rare gem amongst the bounty of restaurants available. Co-owner and managing partner Jin Ahn says this benefits the eatery and opens the door to Hawaiian cuisine for many people. “As pioneers in this genre,” Ahn says. “we had to walk a very lonely line for a while, but because we stuck through it, people started to recognize our cuisine and spread the good word about us. Although we probably aren't still part of a normal person's repertoire of places they frequent, we can confidently say there's much more awareness in the cuisine that we promote now than ever before.”
Kalua shrimp chicken bowls. Courtesy of Cassandra Wang.
Cassandra WangThe restaurant also features a robust wine list, which Ahn says aligns with his principles of sourcing good wines as an impressive bottle doesn’t have to be expensive and avoiding charging high markups. He adds he focuses on ready to drink wines and aged bottles from around the world, though the list mainly consists of Old World wines, such as those found in France, Germany, Italy and Spain.
As restaurants around the United States face many challenges caused by the pandemic, Ahn says noreetuh successfully navigates the rough patches, despite his concern the restaurant could go under. He adds that staying open regardless of uncertainties, making “tremendous efforts to preserve the jobs” at the eatery, taking proper safety protocols and remaining positive and supportive allows the restaurant to persevere.
While Pacific Rim fare may be new to some, Ahn says the flavors are part of the many dining options the nation has to offer. “Hawaiian cuisine is an American cuisine,” he says. “I think there's definitely some hesitancy to this regional American cuisine due to lack of familiarity. It represents the melting pot that is America very vividly in its cuisine and should be cherished.”
noreetuh
128 First Ave., New York, NY 10009
646-892-3050
May 20, 2021 at 05:00PM
https://ift.tt/3u7kh8O
Noreetuh Provides A Sophisticated Take On Hawaiian Gastronomy - Forbes
https://ift.tt/2WinW4G
Bagikan Berita Ini
0 Response to "Noreetuh Provides A Sophisticated Take On Hawaiian Gastronomy - Forbes"
Post a Comment