Asia de Cuba

Along the freshly stale, glam, grunge tourist accommodations of higher proportion on Sunset Blvd. in Hollywood, California lies Asia de Cuba. A restaurant concept close to my heart and well done at that, with a deep affinity for Asian and Latin cultures. These plates depict the depths of flavor and comforts of familiarity. The décor at Asia de Cuba is a glamorous array of beautiful white pieces melting with the beige and dim candlelight reflections. The looking-glass walls are depicting the whole lot of Los Angeles on a clear evening.  The patio seats the glamorous and fashionably-forward flowing continuum of Hollywood life. White linens, fine silverware and fluted water glasses adorn each table.

As we waited for our seats, a duo of overambitious, idiot, socialites decided they wanted to be more important than us, and try to get a table before we did, but were shot down and we were seated first, which we were grateful for, considering that we had been waiting to be served before they even arrived.  We were then greeted by a very polite and well-informed waiter, Peter. He gave some of the most amazing service I’ve had in a very long time. His fluidity of menu knowledge and ability to speak candidly and with passion, is something every great server need take note of. We started with drinks. I ordered a Havana Mule, which was grapefruit vodka, and grapefruit juice with lime; a very refreshing way to start the evening.

As we perused the menu for seasonal offerings, it came to our attention that they were offering a tasting menu including some of the best items on the menu for $67. Peter explained that the menu was broken down into large amounts of food, for which there need be no more than 2-4 dishes picked between the four of us, which brings selection down a bit. So we opted to take on the tasting menu to try our luck with a larger variety of food.

This is the menu as written on Asia de Cuba’s website.

APPETIZERS

TUNAPICA

TUNA TARTARE PICADILLO STYLE WITH SPANISH OLIVES, BLACK CURRANTS,

ALMONDS AND COCONUT WITH SOY-LIME VINAIGRETTE AND WONTON CRISPS

AND

BRAISED BEEF SPRING ROLL

CUBAN BLACK BEAN PAPAYA SALSA AND PORT WINE REDUCTION

AND

CALAMARI SALAD ‘ASIA DE CUBA’

CRISPY CALAMARI WITH CHAYOTE, HEARTS OF PALM,

BANANA, CASHEWS, CHICORY AND RADICCHIO WITH SESAME ORANGE DRESSING

INTERMEZZO

 

ENTRÉES

 

CHAR SUI BEEF SHORT RIBS

CONGRE TOSTONES AND CHILI ORANGE MOJO

AND

MISO CURED ALASKAN BUTTERFISH

CUBAN BLACK BEAN & EDAMAME SALAD AND TEMPURA SHISITO PEPPERS

AND

CUBAN BBQ CHICKEN

THAI COCONUT STICKY RICE, AVOCADO CILANTRO FRUIT SALSA AND TAMARIND SAUCE

AND

PLANTAIN FRIED RICE WITH AVOCADO SALAD

DESSERT

BAY OF PIGS

Rich chocolate brownie topped with chocolate ice cream vanilla ice cream bruleed bananas and banana crisps, coconut cake and nuts

Asian pear bread pudding baked and topped with crème angles and a side of poached Asian pears

This flavor forward bite starts the meal off in the right direction. The presence of the airy, wonderfully fried shell and beef forward flavor with the port wine reduction is delicious and inviting.

The tuna was fresh and delightful, obviously highly graded. But the olive and current take a backseat to the crunchy wonton, which tasted flat and unseasoned.

Chicory and radicchio were dressed well in a very intensely flavored dressing of sweet sesame orange citrus, with the creaminess of banana that lends well to the crunch of the fried calamari and the presence of hearts of palm and nuts; all making for an intriguing and playful way to eat fried calamari elegantly. Truly a highlight of the evening.

This small bite was a simple, acidic and sweet pallet cleanser to go after the luscious fried pieces of calamari and sticky sweet dressing.

The short ribs were tender, developed and rich, full of flavor from slow simmering and then sliced. The rest of the plate didn’t seem as though it was flowing or highlighting the meat. I enjoyed the short ribs on their own and could have done without the rest.

The moist butterfish was prepared extremely well. Its flavor was delicious and faint, not overpowering, with a lovely miso gentleness. The edemame accompaniment was a good textural change from the buttery fish. With a little heat from shiso pepper to balance everything out, it was an overall fantastic dish.

An interesting take on fried rice. The avocado was a nice combination with the fish and the meat.

Lastly, the chicken, which I tend to never order at restaurants–even well done, chicken is still just chicken –was a bit dry and busy. The coconut sticky rice tasted milky, thick and faintly sweet, which was a good contrast to the mango salad, along with a clean and refreshing sauce with dark and heavy flavor.

This is one of the most rich, decadent and wonderful desserts I’ve ever tasted. The amount of flavor and different textures and tastes that happened on this plate is out of control, but in an immense way. I’d come back just to sit and eat that chocolate ice cream and brownie, then relax in my self-induced sugar coma. Truly an amazing dessert and I don’t even like bananas, as I mentioned before.

It’s a lovely fresh and soft, delightful and deliciously delicate dessert with a nice flowing crème angles and poached pears for different textures.

Overall, we enjoyed a pleasant meal with a beautiful atmosphere, creating the quintessential experience for celebrating my sister-in-law, Viet-Linh’s, impressive move up the corporate ladder. All the flavors on the plates combine to be familiar, with edgy and interesting appeal. Thank you Peter for your amazing service and Asia de Cuba’s chefs and staff for an appealing and delightful experience.