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by Raj B.
New York, New York
September 25, 2010
June 1, 2006
The menu is an inventive blend of tastes from Asia. They recommend sharing dishes, since each dish is brought out just as it is prepared. Therefore, they don't guarantee that entrees will be presented at the same time. Almost every dish used a variety of textures and flavors to increase the depth of the experience.
The menu offers a nice range of appetizers, mostly priced $8-15. The portions are reasonably large for this type of establishment. I would recommend the chicken samosas with chipotle yogurt dipping sauce. I also enjoyed the thinly sliced tuna with tapioca, Asian pear, and chili sauce. It was a perfect blend of sweet, spicy, tart, and salty.
For entrees, we ordered the cod with chili and basil sauce. The fish was lightly fried, adding another textural element to the dish. The Shanghai noodles failed to meet my expectations considering the thoughtfulness to detail in the rest of the dishes. It lacked complexity and was much too greasy. Even the jalapeno slices didn't enliven this dish.
For dessert, we shared the Ovaltine kulfi. I was amused to see a dessert prepared with Ovaltine on an otherwise upscale menu. This was a playful combination of an Ovaltine flavored bar (a dense ice-cream, much like the texture of a candy bar), caramelized banana, salty caramel popcorn, and cream.
To truly enjoy the sensory experience of Spice Market, order a range of dishes and keep your eyes open for some interesting people watching.
From journal NYC
January 28, 2006
From journal Revisiting New York