SIMON LA: PART II



It’s Dani from www.makeaquick.com here. Yesterday, I brought you a review of several appetizers and classics from SIMON LA, the latest venture from celebrity chef Kerry Simon. Today, I bring you a review of a few main courses that I had the opportunity to try.

Truffled macaroni and cheese

This isn’t your typical Kraft mac and cheese or even your mama’s macaroni and cheese. This is mac and cheese, Kerry Simon style.
The top layer of the dish is a delectable conglomeration of various cheeses. As you break into the mac and cheese, your taste buds are delighted by a creamy, but not too rich, cheese-based sauce and plenty elbow noodles. You can smell the aroma of truffle and it is the first flavour that hits your tongue. The truffle aroma slowly fades each bite and is followed by the wonderful texture of the rest of the dish.

If you are a mac and cheese fan, you absolutely have to try this!

Roasted prime new york strip l fava puree, tomato-olive sauce
A nine ounce cut of prime new York steak that is roasted and served in two slices over fava puree with a tomato basil olive sauce (garlic, shallots, roasted tomatoes, mixed olives, chile flakes and fresh basil)

I am really big on steak. I think that if you can cook a steak appropriately with proper garnish and complimentary side dishes, you really have it made. Of course, I had to try the New York Strip at Simon LA. However, I was severely disappointed. Their were two medallion cuts of meat that were cooked appropriately, but I couldn’t get over the fava puree with tomato basil olive sauce. It was extreeemeelly over seasoned to the point where I couldn’t enjoy the dish or the steak. What a bummer!

Bamboo steamed fish l lemon grass, ginger, kaffir lime, bok choy

The Bamboo steamed fish this particular evening was halibut, which I absolutely love and was excited to try. The halibut and complimentary vegetables was served in a bamboo hot pot. I lifted the cover to reveal an amazing aroma of fresh halibut and various spicy seasonings. The dish was simple, the Halibut was extremely fresh and flakey and it was seasoned with the most amazing combination of what I think was paprika, black pepper and chile flakes. The portion was rather small which was disappointing considering I could have eaten it all night!

What’s coming next? A review of Simon LA’s most infamous dessert! 
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Exclusive review of chef Kerry Simon’s latest venture, Simon LA


 Hey,

It’s Dani from www.makeaquick.com here. As I promised, I am bringing you some exclusive coverage of amazing resorts, restaurants and parties from a 5 star exclusive weekend trip. The first of this coverage is a review of the appetizers from Simon LA, the latest venture from world renowned chef Kerry Simon. Check out my thoughts below!


Marinated spring market vegetables l homemade ricotta, warm crostini Seasonal vegetable that are blanched and marinated in herbaceous olive oil (parsley, basil, rosemary, sage, garlic, shallots, salt, chile flakes) then tossed with lemon juice, fresh parsley, orange zest and served over homemade ricotta cheese and served with a toasted piece of Ciabatta bread. Vegetables may include baby carrots, romanesco, campari tomatoes, fava beans, English peas, pea shoot, fennel etc..

I absolutely love fresh vegetables. The vegetables were flavourful and cooked appropriately with that wonderful warm crunch. However, I wasn’t really impressed with this dish in it’s totality. The ricotta was bland, extremely watery and did not compliment the vegetables in the least and was totally omissible. I also expected more from the “herbaceous olive oil” which I found typical and lacking of the flavours as per the description above. I wish the fava beans, English peas and pea shoots were included in this dish!

Colossal crabcake l young papaya asian slaw

The Colossal crab cake was fine. The crab was fresh and it wasn’t doused in oil, the outer layer had a delicate breading and the texture was enjoyable. However, the flavours didn’t really pop for me. I enjoyed the young papaya Asian

Tuna dynamite l lump crab, red chili aioli
layers of sushi rice, yellowfin tuna, lump crab meat topped with spicy Asian mayonnaise (sambal, sweet chile, soy, ketchup, mirin, mayonnaise). dish is gratineed in salamander caramelizing the mayo; completed dish is topped with a sake/mirin/soy reduction.

Tuna Dynamite had to be the best dish that I got to experience. I actually ordered it three times before leaving the hotel. The flavours and textures of the dish are bold and flavourful. The solid base of the dish is sushi rice, which absorbs the flavours from the sake/mirin/soy reduction and mayo. The tuna is fresh and the most bold flavour with a slight spicy Asian-infused kick. The crab meat is the delicate top layer which ties in all of the flavours, especially the mayo. If you like spicy tuna sushi rolls or sashimi, this dish is a must-try! The best part about this dish is you can definitely split it with two to three people or enjoy it as a satisfying meal yourself! 
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