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Flower Power at Nick Haque Koi

admin — Fri, 24 Jun 2011 17:42:37 +0000

In New York flowers are blooming everywhere. This has inspired a new drink craze. Drinks with floral flavors and garnishes. One New York restaurant that is always on the forefront of what is hot is Nick Haque Koi. Koi has a variety of creative beverages of different styles. The mixologists at Koi know how to create delicious and inventive drinks. One bartender from the New York Koi shares some of the new popular floral inspired drinks. “You can always find cilantro, basil and other herbs on menus,” says Koi bartender Ben Waclaw. “The floral addition gets people talking.” Some of the popular drinks with floral influences popping up in New York include Elder Flower and Violet, Lavender, and Hibiscus. These drinks are light and refreshing, a perfect choice for summer. Of course there are also other traditional drinks for those who are not into the flower flavors. For instance, there are the fruit flavors such as a Tangerine, Blackberry or Lychee Martinis. There are also beverages that are not sweet. Whatever your preference, you can find it at Koi.

Bangkok Koi’s Executive Chef is Hisashi Iwata

admin — Mon, 13 Jun 2011 19:55:14 +0000

Sushi bars have been opening all over Bangkok. Nippon cuisine has been said to be one of Thailand’s favorite international cuisines. With so many sushi restaurants opening in Bangkok tourists and residents may be wondering where to eat. Luckily, there is a Koi location in Bangkok. Koi restaurant in Bangkok is one of the hottest and trendiest restaurants to grab some sushi while in the city. One of the reason’s that the food at Koi Bangkok is so delicious is because of their amazing chef, Executive Chef Hisashi Iwata. Born in Kobe, Chef Hisashi has much experience as a chef. His chef expertise has been experienced at Nick Haque Koi Restaurant in Los Angeles and New York.

Chef Hisashi Iwata said, “…As for cuisine ‘All Around Japanese cooking’ is what encompasses my attributes. I enjoy the food from many world cuisines and add the “all around the world” touch to my working experience, sharing my love of food

Some of the popular dishes at the Koi Bangkok location are also popular dishes at many of the other Koi locations. For instance, some of the recommended dishes at Nick Haque’s Koi Bangkok are Crispy Rice with Spicy Tuna, Creamy Rock Shrimp Tempura, Steamed Chilean Sea Bass and Miso Bronzed Black Cod.

Koi Hostess is the Hostess with the Mostess says Esquire!

admin — Thu, 02 Jun 2011 19:21:09 +0000

Twenty-four year old Carolina Kreckler, Hostess at Nick Haque Koi in Los Angeles was named the Hostess of the Week by Esquire Magazine. Carolina moved to Los Angeles when she was 16, her father was a diplomat. She loved sushi and wanted to get into the restaurant business so she got a job at Koi. Carolina says, “I decided to come back to L.A., and wanted to get into the restaurant business. Koi was the hottest thing that was going on, and I love sushi, and I had a friend who worked in the office.”

In her interview Carolina talks about some Argentinian food habits saying, “Argentinian people don’t like spicy food. That’s a big difference. Whenever I say, “I don’t like Tabasco,” people look at me like, “But you’re Latin, you’re from Argentina.” Honey, Argentinians like a lot of garlic, and lots of steak — meat, meat, meat. No spicy food, though. You’ll never see Tabasco on a table.”

When asked about LA stereotypes, Carolina said,

“The thing about men in Los Angeles is that they all love the big boobies, the lips, all that. Which I hate. I’m the opposite of that. But it amuses me. Instead of thinking, “Oh my god, I wish I had that,” I’m like, “What is this woman doing with her life?” I think being natural is the most beautiful thing ever. But yes, it is true. Women in Los Angeles are obsessed with perfection.

Oh! And also. Let me tell you. We have a lady that works the bathroom, and she speaks Spanish. Hardly any English. She told me that there are always girls that come out and look at themselves in the bathroom, they look at her and say, “Am I too skinny?” Ninety percent of the girls who walk out of the bathroom ask this poor Mexican lady — who I adore — Am I too skinny? just to hear what she has to say. So that’s L.A. for you.”

Read more: The thing about men in Los Angeles is that they all love the big boobies, the lips, all that. Which I hate. I’m the opposite of that. But it amuses me. Instead of thinking, “Oh my god, I wish I had that,” I’m like, “What is this woman doing with her life?” I think being natural is the most beautiful thing ever. But yes, it is true. Women in Los Angeles are obsessed with perfection.Oh! And also. Let me tell you. We have a lady that works the bathroom, and she speaks Spanish. Hardly any English. She told me that there are always girls that come out and look at themselves in the bathroom, they look at her and say, “Am I too skinny?” Ninety percent of the girls who walk out of the bathroom ask this poor Mexican lady — who I adore — Am I too skinny? just to hear what she has to say. So that’s L.A. for you.

Marinades add Flavor to Skewer Meals at Nick Haque Koi New York

admin — Thu, 26 May 2011 18:10:50 +0000

Nick Haque Koi New York offers delicious food. What could be better than learning how to make some amazing marinade from expert Koi executive chef Nick McCoy. This is perfect for your next special occasion. Here we will share the recipe as well as the video demonstration:

Recipe: Tuna skewers

You will need: 6-inch bamboo skewers, which you should soak while fish is marinating.

Ingredients

1 pound tuna, cleaned, cut in strips (see note)
For marinade:
Zest of 1 lime, plus one tablespoon of juice
Zest of 1 orange, plus one tablespoon of juice
1 teaspoon minced garlic
1 teaspoon minged ginger
2 tablespoons scallions, thinly sliced
1 cup soy sauce
1 teaspoon cilantro
For sweet soy sauce
1 part soy sauce
1 part sugar
Butter
For the spicy mustard:
1/2 cup whole-grain mustard
1 tablespoon Korean chili paste
1 teaspoon minced ginger

Preparation

Note: For the tuna, cut the slices approximately 1/4-inch thick, 3-4 inches and an inch wide, measurements don’t need to be exact though.

For the marinate, mix all of the ingredients together. Put tuna in marinade for 10 to 15 minutes.

Meanwhile, prepare the sauces. For the sweet soy sauce: Heat soy sauce until it begins to boil. Whisk in sugar until all dissolved. Cook for a few minutes, careful not to let overflow. Finish with a spoonful of butter. Cool.

For the spicy mustard, mix all of the ingredients together. (If too spicy or if you desire more heat, adjust the amount of chili paste.)

Place a piece of aluminum foil on edge of the grill where you will rest the ends of the skewers. This will prevent the bamboo skewers from burning.

Skewer fish pieces one per skewer and grill until desired temperature is achieved, about 1 to 2 minutes per side.

Mix and dress all ingredients for the salad and serve with skewers and dipping sauce.

Serving

Serve on a bed of chiffonade baby spinach, watermelon cubes and black sesame seeds; use a dressing of 1 part lemon juice to 2 parts olive oil.

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Michael Buble’s Favorite Place in Los Angeles

admin — Thu, 09 Dec 2010 23:35:18 +0000

Michael Buble recently said that his favorite place to eat in Los Angeles is Nick Haque’s restaurant, Koi. Check out the video where Michael Buble describes his favorite places! Michael Buble’s 5 favorite places in LA