Thursday, May 23, 2013

Singapore to San Salvador at Zengo

You don't have to pack your bags to feel like your eating your way from Singapore to San Salvador with Zengo's new menu.  Stop in now-June 30th to taste Chef de Cuisine Graham Bartlett's Test Kitchen: Singapore to San Salvador, which will be offered during dinner service beginning at 5 PM.

My favorite dish was the Alaskan King Crab Legs with watercress salad, chili glaze and caramelized plantains.
Wing Lovers: Don't miss the Crispy Chicken Wings with Singapore prawn glaze, lime, “curtido” cabbage slaw.

Yuca con Chicharron, yucca fries with Singapore style beef stir fry, togarashi aioli and pickled cabbage.
The Char Siu Chicken Breast with pork belly-yuca mash, anise tomatoes and garlic mojo is super tender. 

To keep the journey going, try the unique Malanga Ice Cream with mango mousse and toasted coconut tuile. 

To compliment the menu, Zengo is also offering a selection of specialty cocktails: Horchata, made with Patron XO, milk, white sugar, cinnamon and a dash of vanilla extract; Tamarind Daiquiri, made with Barcardi Castillo Rum, tamarind concentrate, simple syrup and lime; Tek Tarik, made with Deep Eddy Sweet Tea Vodka, and condensed milk, and the Singapore Sling, made with gin, cherry brandy, Benedictine, lime and a dash of bitters.
¡Buen apetito! 

Zengo on Urbanspoon

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