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• #CHEF CHEN ASIAN BISTRO MADISON WI SKIN#

Spicing again has star anise at the fore. Small bits of bok choy and wood ear mushrooms are slippery and savory a braised hard boiled egg provides texture and flavor contrast, and elusive bits of crispy shallot are the perfect punctuation. Here the pork is even more meltingly tender, the sauce leaning more to a gravy.

Hutong’s version is different from the one at Taiwan Little Eats, which pairs the braised pork belly with sweet pickled vegetables and cold steamed broccoli. Lu rou fan, or braised pork belly over rice, is better known as a Taiwanese dish, but Zhou says it’s on the menu because Beijing and northern Chinese cuisine does use a lot of pork. Don’t think hamburger it’s closer to a pork belly sloppy joe with hoisin accents. The elusive (in Madison, anyway) rou jia mo, or “Chinese hamburger,” proves how inadequate that nickname is for this rich snack- its bun is not the soft, puffy mantou bun it’s more robust. But Hutong is less a restaurant you visit to try different dishes than one you return to for your favorites.

#CHEF CHEN ASIAN BISTRO MADISON WI SKIN#

It’s enough for meat eaters to feel like there’s some choice vegetarians and vegans will be limited to edamame, tofu skin salad, or cold sesame noodles. The menu is simple: three cold plates, three small plates, two meat skewers (chicken or lamb), one rice bowl, two noodle dishes and an entree noodle soup. I find myself liking the edited menus with the kitchen trained on only a few dishes, those dishes can be excellent. Multi-page temptations are not entirely a thing of the past, but they are increasingly not the norm. Since the onset of the pandemic, many restaurants have been operating with smaller, more focused menus.

What is the spice blend? It’s hard to pull apart, but it’s star anise at the fore. The sauce is subtle - not too sweet, no one spice overwheming the others. The expression on her face conveys something like “I mean, why else would you want to run a restaurant?” “We prefer to make things ourselves instead of having them come out of a package,” says Zhou. Zhou Zhou, the owner of Hutong, the small Beijing street food bistro on East Wilson Street (who also happens to be waiting tables) confirms that the sauce is housemade by the chef - who’s also her husband. The dipping sauce that arrives with the petite, flaky triangles of scallion pancake is not the expected soy-ginger but more like a hoisin or plum sauce, and immediately it’s clear this is not your run-of-the-mill hoisin. As you can see, it is our never-ending goal to bring the finest and most authentic Japanese cuisine available to Great Milwaukee.Lu rou fan, or braised pork belly over rice, is meltingly tender. We hope that after dining with us, you will leave with lasting memories of our crafty culinary teams, as well as the wonderful aromas and flavors that came from our tables. Our mission is to provide you with the most tantalizing Japanese cuisine available in an atmosphere that captures the true cultural character of Japan. Once inside, you will see how the interior design of Fujiyama gives you a delicious escape from the outside world.Īll aspects of the Sushi cooking processes are performed right before your eyes! Prepared to be dazzled by the skillful mastery and showmanship of our talented chefs who will make this an occasion never to be forgotten. Our restaurant is the perfect place for a romantic night out, a birthday with family or a fun night with friends. Fujiyama is an authentic Japanese restaurant offering Sushi and Hibachi.