Signs that DH and I are eating too well:
Me: Taste this, it’s a truffle stuffed chocolate chip cookie.
DH: I don’t taste the truffle.
Me: What? How is that possible? You can even see it. There’s a melted truffle all throughout the middle section of the cookie.
DH: (Taking a bigger bite) Nope, nothing.
Me: You don’t taste the Lindor truffle? Do you taste the extra chocolate?
DH: Ohh, you meant a Lindor truffle. I thought you meant black or white mushroom truffles.
?!?!?! I really am baffled by how his mind works sometimes. Why would a savory truffle be in a chocolate chip cookie. And when did we have enough money to start stuffing cookies with expensive truffle?
Anyhow, back to these cookies, which are stuffed with chocolate truffles. Is it safe to post this yet? Is everyone still sticking to New Year’s resolutions to get healthy and avoid sweets?
Please note, the giveaway is now closed. Congratulations to comment #44!
DH and I were lucky enough to be invited back to preview Del Mar Rendezvous’ Restaurant Week menu and host a giveaway for dinner for 2 at DMR.
DMR continues to remain one of the very few non-traditional Chinese restaurants I enjoy dining at. I’ve enjoyed a lot of the dishes I’ve tried and like how there are constant changes being made to improve the restaurant.
This time around, DMR will be offering their restaurant week menu until the end of January, so you can still visit DMR for Restaurant Week specials after the two weeks of the official Restaurant Week are over.
They are also offering three different menu price choices: $25, $30 and $38 prix fixe menus.
BBQ Short Rib Slices
One of the restaurant week exclusive dishes is this short rib appetizer. The Korean-style bbq short ribs are served without the bones. I’ve never enjoyed having to gnaw or cut off the meat from the short rib pieces when eating Korean bbq, so I was excited to see just the lean pieces of meat served. Much cleaner and simpler to eat.
Taste-wise, this was your typical average Korean bbq short ribs. Slightly sweet, marinated grilled meat.
Salt and Pepper Lobster Tails
The restaurant week exclusive entree this time is a salt and pepper lobster tails dish which I was really excited to try out (part of the $38 priced menu). The dish contains two Maine lobster tails, totaling 12-14 oz, accompanied with onions and bell peppers.
I’ve always favored the Chinese sauteed lobster preparation. It’s my second favorite way to eat lobster after eating it just simply steamed. So I was really excited to taste DMR’s version of it.
The lobster tails were chopped into smaller chunks, lightly battered and seasoned with a mix of salt, garlic, pepper, chili. It’s a very similar preparation to how lobsters are prepared at traditional Chinese restaurants in terms of flavor, though the Chinese preparation is usually a little wetter.
I thought DMR did a really good job. The flavors are slightly stronger but understandable given their general audience. I liked the dry preparation as it’s far less messy. The best part is that there are two generous-sized lobster tails in the entree.
Usually when this is eaten at a Chinese restaurant, it’s a dish included on one of the banquet menus or the higher priced large group menus. It’s traditionally 1 or 2 whole lobsters (since Chinese culture likes displaying the entire body with head on their sea and animal dishes), that is chopped up. Since it’s eaten family-style with such a large group, each person only gets one or two “good” pieces beacause the majority of the dish is chopped up parts of the lobster that have little or no meat. So it was definitely a treat to have two entire lobster tails in this dish and only have to share with one person. This was by far my favorite dish of the night.
Most surprisingly though, it was also DH’s favorite. He usually doesn’t care for lobster. When we get surf and turf dishes, he’ll usually give me his lobster tail. He really enjoyed the lobster preparation here though, preferring it over the broiled and butter or other Western preparations we’ve had.
With the cold weather, DH and I have been constantly craving ramen and tsukemen. We recently stopped by RakiRaki again and I thought it was time for an updated post since there have been so many additions to the menu.
The tables now include a chili infused vinegar.
In addition to the chicken ramen, RakiRaki now also offers a pork tonkotsu ramen. I haven’t yet tried it and have heard mixed reviews about it. Since I haven’t been a fan of the chicken ramen, I’ve been hesitant to try the pork tonkotsu.
They’ve also expanded on their tsukemen selection, adding a pork tonkotsu tsukemen and a spicy miso tonkostu tsukemen.
Spicy Miso Tonkotsu Tsukemen
I had been planning on trying the tonkotsu tsukemen, which resembles the tsukemen broth at Tsujita in appearance, though not nearly as rich or flavorful in taste. The server messed up my order or misheard me and gave me a spicy miso one instead. I’m not a big miso fan so I didn’t really like this one. I’ll have to order the regular tonkotsu tsukemen next time to really get a sense of their tonkotsu tsukemen broth.
I also opted for an upgrade on toppings to include the flame blistered prime XO underbelly chasiu. Unfortunately, I found the meat to be too dry and the XO sauce barely detectible.