Jesse Wong's Asean Bistro Photos

Kowloon

Bacon Roll

Mango Sorbet

Peking Duck

Squid on a Griddle

Jesse Wong's Asean Bistro Review

Jesse Wong’s Asean Bistro

Columbia Palace 9

8775 Centre Park Drive

Columbia, MD 21045

410-772-5300

Jesse Wong’s Asean Bistro is one of two restaurants, the other of which is called Jesse Wong’s Kitchen and is located in Hunt Valley, MD.  The Columbia location was a little hard to find, tucked away in a shopping center as is typical for restaurants in Columbia.  The restaurant walls were painted a deep, forest-green. Wood accents adorned the space.  Overall, there was nothing spectacular about the décor. 

The food at the Bistro has an Asian fusion theme.  There are various Chinese styles of cooking as well as Malaysian and Vietnamese dishes.  The food here is very hit or miss.  Our impression was that the appetizers are pretty good, but the main dishes are poor.  Considering this is a fusion restaurant, the main dishes are very boring, not at all creative.  For instance, we ordered Peking duck (the most expensive item on the menu). Unfortunately, all they did was cut the duck up and place the various pieces on a plate.  It was miserably uncreative.  Much of the food was not cooked with great skill. 

The service was so/so.  Our waiter was available; however he was very sharp and abrupt.  He got on our nerves when it came time to pay the bill.  We dined with a Groupon.  When he brought the bill to us he made sure to point out the total before the discount so that he could get a full tip.  That’s like going around the week before Christmas reminding people to get you a gift…Its just tacky! Since these 2 Soul Sisters ALWAYS leave a 20% or more tip (even when folks act crazy we try to be fair), that really left a bad taste in our mouth, only adding to the disappointment lingering from the mediocre food. 

Because the atmosphere is nothing to write home about and the food is hit or miss, you may not want to visit this restaurant.  If you want to give it a try we recommend take-out.  This will allow you to at least have some self-generated atmosphere in the comfort of your own home.  If you order take-out just get the Squid on a Griddle.  Overall we give Jesse Wong’s Asean Bistro ♪♪. 

SQUID ON THE GRIDDLE

The squid in this dish was marinated with fresh garlic and charred to perfection, making it chewy without being rubbery. There was a smokiness and oceaniness all at the same time. It had the perfect amount of spice which hit you intermittently. Thyme and extra virgin olive oil gave the dish an herby, earthiness. The oceany flavor was wonderful. Thyme is not usually used in Asian cooking in our experience, so we were quite impressed with its addition to this dish.

BACON ROLL
 

Shrimp paste was wrapped in bacon and deep fried. This gave it a wonderful crispiness. It had a very rich, full flavor. The heaviness and fattiness of the dish, due to the bacon, was wonderful. Shrimp paste is a wonderful substance. This is the second time Angela has had it and she thinks it is really good stuff. The soy ginger sauce added nothing to the dish and could have been omitted.

KOWLOON SHRIMP

This shrimp dish involved jumbo shrimp with ground pork, garlic and onions made with fresh chili sauce. It had a heavy, oaky flavor. Melissa tasted a flavor profile she could not immediately place, but which she knew she had tasted before. We came to the conclusion that this was mushrooms. There were chili peppers included with the dish that added absolutely no heat; which was a bit disappointing.

PEKING DUCK

This was probably not the best Peking Duck. It might even be the worse. The Duck was greasy, wasn’t served hot and was a bit dry at the same time. For those of you who do not know,  traditionally Peking Duck is a whole duck cut up into slices and served with its crispy skin, shredded veggies, a sweet dipping sauce and pancakes.  Jesse Wong's served it with cucumbers, green onion and pancakes that you wrap the duck and vegetables in. This was served with a very sweet, heavy brown sauce with a slightly grainy texture. It was in fact, WAY too sweet and WAY too grainy.

MANGO SORBET

We were given a choice of Strawberry, Mango and Coconut Sorbet. We chose the Mango. The Mango Sorbet was really good, obviously house made.  It was served in a hollowed out and the frozen half Mango.  It was very tasty and refreshing. 

Aida Bistro Photos

Grilled Oysters

Duck Confit

Braised Pork Belly

Roaring 40's Blue Cheese Salad

Seared Scallops

Porcine Encrusted Sword Fish

Chocolate Bacon Terrine

Aida Bistro Review

AIDA BISTRO

6741 Columbia Gateway Drive
Columbia, MD 21046
(410) 953-0500

Overall Review

Aida Bistro is located in Columbia, MD. This restaurant is family-owned and specializes in classic Italian fare, in addition to an eclectic mix of entrees and small plates from a variety of backgrounds. It is important to note that their small plates are super small.  Aida offers a prix-fix menu which includes 2 small plates, and an entree to choose from. Or you can order al a carte from the menu. The décor is minimalist; mustard and light brown join together with dark brown wood, dim lighting and unique art. This restaurant hosts art gallery shows.  Much of the artwork on display is for sale.  Check their website to see which artists are being featured.  There is both a bar and a dining room available for seating. There is an additional dining room if you want to have a private party.  Though we did not find the décor all that compelling (it was actually quite boring), the food more than made up for this, making what’s around you utterly unimportant. This gem of a restaurant greatly surprised us with its next-level cuisine. We were not expecting this and were greatly pleased by it.  The food was delicious.  It was so good it made Melissa do her Shoulder Pop!  The chef has the ability to put together foods and flavors that you would not think to, however, they always seem to work well.  The service was very good; our server was friendly, attentive and knowledgeable.  This is a great spot to meet with friends and/or family; coworkers, your significant other… even a first date.  Parking is no problem as the restaurant is located in a shopping center plaza. Overall, we give Aida Bistro ♪♪♪.

Grilled Oysters

Served with a little parmesan cheese on top these oysters were very herbateous and savory.  The sauce had a perfect consistency and the addition of Italian herbs added a great amount of flavor to this dish.

Braised Pork Belly with Port Poached Apple and Caramelized Onions

The pork belly is fat and crispy.  There is a nice smoky flavor.  The apples and onion mixture was surprisingly delicious.  It was a perfect combination of sweet and savory.  The port created a delicious reduction sauce. 

Roaring 40’s Blue Cheese Salad with cider vinaigrette, local apples and spiced almonds

This salad was fresh and delicious.  The addition of a cube of blue cheese (incidentally, Roaring 40s is our favorite kind) and spiced almonds added a nice fall feeling to the dish.  It was robust and vibrant like the colors of fall leaves. 

Duck Confit with Potato

This dish reminded us of an au gratin potato dish with mustard and a sour relish. The sour relish helped to cut the heavy creaminess of the dish.  The crumbled bread crumbs added a wonderful texture.  The gamey flavor of the duck added richness and depth.  It was a perfect dish for a cold winter day.  This Duck Confit was delicious! 

Porcini Crusted Swordfish

The Porcini mushrooms were the star of this show.  They were perfectly caramelized and added a ton of earthiness to the dish; they were reminiscent of bacon.  The swordfish was light and perfectly cooked.  The rich flavor of the mushrooms was a perfect complement to the light flavor of the fish.  The mashed potatoes were light, fluffy and flavorful. 

Scallops in a Carrot Ginger Puree

The Scallops were seared to perfection and very delicious.  They were naturally sweet and oceany.  However the carrot ginger puree was sad.  It had no sweetness, character or depth. 

Dark Chocolate Bacon Terrine

Too often terrine can be very dry.  This one was not at all dry.  It was moist, creamy and delicious.  The saltiness and smokiness of the bacon was the perfect compliment.    The terrine was made with a dark chocolate which made it so rich and delicious.  This dish just melted in your mouth. 

Discussion Topic: What’s your season?

Melissa: Since we are in the midst of a transition from Fall to Winter, let’s talk about our favorite seasons.  Personally I love the fall and winter.  This is the time of year that I thrive and am at my best.

Angela:  And I hate it!  This is the time of year when I go into hibernation and disappear. 

Melissa: I know because I have to coax you to come out and eat with me. 

Angela:  Personally I prefer Spring and Summer.  There is nothing better than the end of winter when the days get longer and flowers start to bloom.  This is the time of year when I gather all of my favorite music and take long drives with the windows down and the music playing. 

Melissa: Yes I know, because Spring and Summer are when you are coaxing me to come out and play.  While I love the long days of Summer I can’t stand the heat and humidity.  I would be just as happy in Alaska where there’s lots of snow!  Lol

Angela:  Ugh! That sounds like my nightmare. I hate the cold! And snow is pretty for about 5 minutes in the city, after which point it is an icy, sludge filled mess. And the next time you say, I love winter and would love for it to snow; I will not be held responsible for my action. Lol

Melissa and Angela: So folks, now you know where we stand on the subject. And for all of you out there that enjoy the Fall and Winter months the most, enjoy it while it is here. And for those of you that already can’t wait for Spring and Summer, hang in there, it will all be over before you know it.

Soup's On Photos

Black Forest Ham and Swiss Cheese Sandwich

Spicy Red Lentil Soup

Leek Artichoke Potato and Mascarpone Soup

Banh Mi (Vietnamese) Roast Pork Sandwich

Soup's On Review

Soup’s On

11 W. Preston Street

Baltimore Maryland 21201

410-528-1003

Overall Review

If you love soup and are on a budget, Soup’s On is your dining spot.  This quaint and very eclectic restaurant is located in the heart of Baltimore’s Art district.  Serving an assortment of exotic soups, sandwiches and salads, this café is a must try.  The chefs pride themselves on transforming soup and sandwich classics into impressive works of food art.  Take for instance their Potato soup; the chef kicked it up by adding leeks, mascarpone cheese and artichoke.   They offer a variety of vegan, vegetarian and meat-lovers options.  The café itself is located on the first floor of an old row home.  Once you enter the shop you have to make your way to the back of the building to place your order.  It reminded us a bit of the Soup Nazi Episode on Seinfeld.  It was clear that there is a way that regulars place and receive their orders, but if you’re new, you may be a bit confused.  We recommend that you go online before you arrive to review the options for the day.  The soups change daily.  If you wait till you’re there you will be subjected to a chalk board menu with microscopic writing.  It is very hard to read. 

It appears that most people call in their order and take it out.  If you chose to dine in you will find yourself sitting in an eclectic multi level dining room adorned with brightly colored and decorated tables.  It appears that each table was commissioned to a local artist.  The hand-painted tables are inspired by the many soups that the chefs make; there is a chicken noodle soup table, a tomato soup table and so on.  The walls are brightly painted with red and yellow.  The wood floors and old fireplace speak to the history of the building.  Atop the no longer working fireplace you will find all the condiments needed to spice up your soup.  Choose from sea salt, Tabasco sauce or Old Bay. 

The soups here are interesting in that they are made to be extremely healthy.  They have some flavor however they lack salt.  Usually we fuss about the lack of salt; in this case however, the chef’s lack of salt seems to be purposeful.  I think they specifically want their food to be healthy so they leave out salt so that folks can add as much as they need depending on what they can handle.  The other thing that’s fascinating about their soup is that most of their soups are pureed.  If you like a chunky soup, it might be hard to find here.  The sandwiches are very next level.  Many, if not all seem to be served as an open face sandwich.  The sandwiches are full of flavor and also have fun unexpected twists, for example a ham and cheese sandwich with arugula.  Soup’s on a great choice for super healthy eaters or folks with dietary restrictions. 

Soup’s On is a great spot to pick up lunch if you work or live in the area.  It’s not the most kid friendly spot only because we think the soups and sandwiches may be a little too sophisticated for their pallets.  If you are interested in a fun artsy place to grab a quick bite or if you have specific dietary needs, Soup’s on is perfect.  Parking is a challenge as it is located in a busy area with only street parking.  Overall we give Soup’s On ♪♪♪. 

Leek, Artichoke, Potato and Mascarpone Soup

The flavor pallet of this soup was complicated but there was not a lot of depth to it.  The flavors are hidden at first.  Once you added a touch of salt, the flavor of the leeks rise to the surface.  You could faintly taste the mild sweetness of the Mascarpone cheese; rather than add a lot of flavor, the cheese serves to give the soup its texture.    The artichokes added an earthiness to the soup.  This soup was served pureed. 

Spicy Red Lentil Soup

This pureed red lentil soup had a nice, spicy kick.  You could clearly taste the Indian spices; such as curry, cumin, cardamom and marsala.  The soup had a subtle undercurrent of sweetness running through it.  Like the previous soup, it desperately needed salt.  Once the salt was added all the flavors burst forth with goodness.  Salt acts as a flavor platform, and once it was added all of the flavors came together into one harmonious flavor.    

Banh Mi (Vietnamese) Roast Pork Sandwich

Served open face, this sandwich looked a bit salad like.  This is a great sandwich for the summer time because of the mint, cucumber, cilantro and pickled daikon radish.  The pork was thickly sliced and sat atop all the herbs and vegetables.  It was very fresh, light and delicious. 

Black Forest Ham with Swiss Cheese Sandwich

This ham happiness right here was crazy!  This was not processed ham; it was fresh and cut straight from a whole ham.  The chef made the slices very thick and hearty.  The addition of capers was visionary; it added a wonderful saltiness and brininess.  The Swiss cheese was smooth and creamy, while the arugula added a spicy, sweet and earthy yumminess.  The tomatoes on this sandwich seemed to be grilled together with the cheese, giving them a deconstructed texture which was very lovely.  The addition of the whole grain mustard brought a graininess and spiciness that was fabulous.  The bread was wonderfully crusty outside and soft and moist on the inside.  So delicious!  This sandwich was AMAZING!  It was the best sandwich we have ever had.  We almost felt bad calling it a ham and cheese sandwich.

Conversation Topic: Aging

Melissa: So let’s talk about aging.  Angela and I are two 35 year olds who are 20 days apart in age.  We have decided that it is time to start paying attention to our skin. 

Angela:  As gorgeous as we are, it is time for us to start maintenance. 

Melissa: Exactly! We are working with a beauty consultant and she has been teaching us about properly cleansing our skin and moisturizing it.  Today was our 2^nd consultation and she talked to us about makeup and color.

Angela:   I learned that when you do a colorful eye you need to do a neutral lip and when you do a neutral eye you do a colorful lip. 

Melissa: Interestingly enough, Angela and I have very similar completions and coloring; however we learned that we have completely different undertones.  So some colors that work for me do not necessarily work for 

 Angela and vice versa.  For the record, I have dubbed Angela’s official eye makeup color green.  She looks fabulous in it!

Angela: We now know that the reason green is such a good color for me is because primary colors look great on me because of my brown and golden undertones, while pinks and browns look great on Melissa because of her pink undertones.   

Melissa: So what we recommend is that all women overhaul their makeup periodically, because overtime makeup can pick up bacteria and can become sticky and smelly. 

Angela:  It is also important to find a skin care consultant who understands how to match makeup to different skin tones.  Don’t be afraid to try lots of different looks and colors.