After hearing much hype about The Spice Table from friends and Mozza insiders, we were excited to head up to L.A. to taste the Southeast Asian flavors created by Chef Bryant Ng, former Mozza chef who decided to open up his own restaurant in Little Tokyo.
So, what makes The Spice Table so special? First, it's a taste of gourmet Singaporean cuisine - not gourmet in the sense of gussied-up fare, but by expertly executed classics and street food favorites.
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| Fried Cauliflower One of their popular dishes. Perfectly fried cauliflower - think fried chicken nuggets. The dish is served with a side of chili fish sauce which helps cut the grease from the fry. |
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| Sambal Fried Potatoes Heavy flavor of chile paste, but a nice spice. Crispy, homey and satisfying. As noted in L.A. Weekly's review by Jonathan Gold, these are like the fried potatoes at Mozza but with a shmear of chile paste. |
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| Chile Prawn Satays Good overall but not outstanding. There is a strong flavor of chile spice and the shells require a little bit of work. Editor's note: The satays are cooked on a wood burning hearth. |
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Beef Rendang Chunky, tender, hearty, well-braised beef smothered with a spicy red curry and topped off with a mild coconut sauce. Other items to try: Kon loh mee (egg noodles, choy sum, ground pork, char siu) Perfectly cooked noodles, full of flavor from the ground pork. Great texture and very satisfying. Hainanese Rice A flavorful accompaniment to a traditional Hainanese chicken dish. The rice is cooked in chicken fat, so it has a rich and buttery flavor with a jasmine accent at the end. Definitely worth a try. There are many Asian fusion spots on the food scene but The Spice Table excels not because by mish-mashing various cultural dishes together, but by expertly preparing classics that are rarely accessible outside of adventures to Southeast Asia. |
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