The next day of meetings, I got an amazing view of Tel Aviv from up high… apparently you stop appreciating this once you’ve seen it every day!
For my second meeting, I had a lunch next to Sarona Market (at a place called Claro, which was delicious). As I had a bit of time, I popped into Sarona Market, a food stall and market, and walked around… it reminded me of the Time Out Market in Lisbon, and had about as many choices!
That evening, I was craving Asian food (as I typically do during a work trip) and went to try Taizu, which had received very good reviews, both for its trendiness and interesting food combinations. The menu is an Israeli interpretation on South East Asian seafood… I was up for trying it! And I’m so glad I did…
The first few bits were tasters, the first one, the size of two fingers… a salmon, tuna and yellowtail tartare in a baked rice paper cone, with a soy cream, sesame seeds and fish row on top. Tiny, but good.
Then, the betel shrimp, that was a large prawn served in a betel leaf along with raw onion, peanut, coriander, and a spicy sauce. This was good, but served in a large spoon and quite difficult to eat.
Then, the shanghai dumplings, their iteration of soup dumplings, also served on a spoon to catch the broth once you bit into them.
So, these were amazing, but had practically no broth in them…. They had veal cheeks inside, which tasted like short rib that had been braised for hours… it was amazing.With a beef broth, pistachio masala and pommegranate, wow. Topped with a piece of ginger and chili, it was almost perfect, though I wish they had served them with a little vinegar.
So, it put the dish together, you serve some of the curry into the lettuce cups, which already include the noodles and peanuts, along with some basil… YUM. Apart from the curry dripping out the lettuce and all over my fingers…
Then, the Chinese donut was essentially just a piece of bread, but meant to sop up the rest of the curry once you ran out of lettuce cups. Genius. The dish was interactive and fun, but also just very good!
The mango ball itself was pretty cool, with a semi-hard shell outside filled with a mango custard inside.
It is laid on a puree of sweet potato, whose savoury/sweet taste gives a bit of a different texture and combination, contrasting the sweet mango. Along with this, you have several bits to roll your purees and custards in: cubes of passion fruit marmelade fruit paste, crunchy rice flakes, and rounds of white chocolate, and a saffron crumble. This was SUCH a great combination, with so many different flavours and textures… it reminded me of the complexity of my dessert at Zafferano’s in Sardegna this summer, which had a similar number of different bits and pieces on the plate.
Overall, a quite impressive restaurant, with a good mix of Asian flavours and western ones, for some pretty exciting combinations… I will definitely be back the next time I’m in Tel Aviv and try a few more of their dishes (as well as a few repeats).