A treasure trove of Asian tapas - mexican restaurant menu side dishes

As more Israelis return to India and Thailand from extended rips, the number of Asian restaurants in the country has surged.
Even the acclaimed chef Sharon Cohen
Name of Europa Cafe-
Bitten by a bug, a plain Florentine house was opened near the same name.
There he installed one of his most talented doormen, Ortal Rosenberg, as the chef in charge of the kitchen at this temporary outpost.
There are seven specialty cocktails, the most Asian, such as the sweet and mellow Daiquiri cocktails of ginger and Gao Liangjiang.
However, the margar Tower Hotel was recommended by our waitress-
It turns out to be as good as you can find at any Mexican restaurant.
There are many menus for alcoholic drinks, including wine, beer and sake.
Pot menu-
Asian cuisine consists of three parts:
Mainly snacks and buns;
Six courses (
Two based on raw fish);
Six main courses, one soup.
According to chef Ortal, it is not uncommon for diners to build tasting menus from the first category alone.
So, we started with steamed shrimp scallop dumplings with coriander, accompanied by four kinds of condiments: Chao (
Garlic Pepper)
Soy sauce mixed with ginger, sri tension, sesame and seaweed.
Delicate dumplings dipped in delicious seafood in different condiments are very interesting.
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Red fin tuna (Photo: PR)
At the same time, the sirloin is an interesting rhythm change: Razor
The pink thin slices of meat covered in a pile of rice are surprisingly juicy.
Our main course is seafood soup: crab soup with coconut cream, shrimp, Green mouth, squid, asparagus and broccoli.
Noodles are not from Asia, but from Italy, they are made from scratch and finished the masterpiece of fusion.
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Date cake with goat milk ice cream sprinkled with Caramel pecans and walnuts (
Photo: Buxton Gordon)
Those who wish to enjoy the Florentine home cooked food at a lower price will be happy to learn that the dish starts at 1: Ten o'clock P. M.
There is also a discounted business lunch.
The restaurant is at the Florentine house. Not kosher. Florentin St. 6, Tel Aviv. Tel. (03)616-
4449 Kab Kem has the same impressive pedigree as Florentin House: its parents are highly respected Thai houses (Bayit in Thailand)
It is recognized as one of the top Thai restaurants in Tel Aviv.
The focus of Kab Kem is on its signage: drinks and Thai bites.
The decoration here is dominated by a well-stocked bar and dishes.
Rich in protein and vegetables, low in carbohydrates
A rich alcohol menu designed to match Western and Asian spirits.
There are five special cocktails, focusing on Thai herbal medicine.
Thai interpretation of Mexican classics-Tom Yum margar Tower, as described: Herbs and spicy.
Like Kapao. chili-
Vodka with palm sugar and basil leaves
The label is spicy.
The menu part is: from the sea;
Beef, pork, etc; Som Tam (
Three papaya salad. ;
Heat down from the pan;
And noodles.
In addition, there are vegetarian and vegetarian snacks on almost a whole page.
After we told the waiter that we ate everything but internal organs, the waiter agreed to provide us with a representative tasting menu.
We also assured him that we can handle the spicy: The menu uses the Pepper icon (
From one to four)
It symbolizes the heat of each dish.
He told us to start with the PLA.
Raw Mediterranean sea fish with ginger, pepper and coriander
And the PLA.
Blanch crystal shrimp with mint, garlic and pepper.
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Pla Khem (
Photo: Buxton Gordon)
Next, we had two local specialties starting with the seasoned beef sausage Xihua in Chiang Mai.
This is a more complicated dish than ordinary sausages. and heat—
Continued construction for such a long timeand even after—
The meat is in your mouth.
Nahm Tok Moo, from a province in northeastern Thailand, consists of pork belly slices seasoned with mint, coriander and dried peppers.
Interestingly, there are glutinous rice, which is usually used for dessert.
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Nam Tok Moo (
Photo: Yafit Simcha)
Finally, we only ate one of the three types of noodles, usually the staple food in the Thai restaurant menu.
At Kab Kem, even the familiar noodles are different: dry and thin.
The white chicken noodle is the last recommendation of our waiter and what we really like.
There is no dessert menu, but the waiter explained the three provided.
The special dessert here is the cream cake with pineapple, which is very delicious: a faint sweetness.
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