Posts Tagged ‘smoothie’
Disclosure: This was a complimentary meal courtesy of Evolution Fresh. This is not a sponsored post.
My favourite Boost Juice is Passion Mango. An icy blend of mango, passionfruit, tropical juice, sorbet and yoghurt, it is my standard order for on-the-go sustenance. I like that they have a store at Sydney airport where it’s economical to pay seven dollars for a smoothie instead of double that for greasy noodles or oily pizza.
I had peeked into the first Evolution Fresh store in Bellevue when I was on the Eastside for lunch at Din Tai Fung. It has a salad bar and seating, whereas the Downtown Seattle one is compact, designed for ‘juice and food good to go’.
Banners line the wall with appetising photos of the signature bowls, a flowchart for cold pressed juices, and a whiteboard for customers to scrawl messages.
The shelves are laden with bottles of juices and pre-packed meals. Sweet treats were in glass cloches and jars.
Wire baskets of fruits, drink bottles, an apron and a chopping board were hooked onto metal rails in a corner of the tiny kitchen.
Six screens panelled the back wall display the beverages menu.
Eight juices are available on tap, including organic apple and organic carrot.
Lemon, ginger and cayenne pepper, the spicy lemonade piqued my interest.
Categorised into easy, balanced and green, a mix of six juices are in cleansing packs.
Breakfast items intermingled with snacks, signature bowls, sauces, sandwiches, salads and wraps. Each has a colourful nutrition label.
I scanned for the keyword, mango! Mango, papaya, pineapple and apple juice were a summery medley, the Smooth Mango was refreshing.
I was a frequent patron of Saladworks in Sydney and the signature bowls are a similar concept. Fast and fresh, each bowl has a healthful serving of vegetables, nuts and seeds. Spinach, julienned carrot, sugar snap peas, roasted red peppers, sautéed shiitake, grilled portabella, scallions, coriander and parsley were layered on top of cold buckwheat noodles.
The buckwheat noodles signature bowl was paired with tamari five spice sauce.
I drizzled the viscous dressing over the spinach leaves and gently tossed it through. It was crunchy and herbaceous, a substantial size for lunch.
Breakfast, lunch and dinner, Evolution Fresh is convenient and nourishing.
Face masks and hair nets are synonymous with Din Tai Fung (鼎泰豐) in Sydney. Cooks are in silent huddles in the open kitchen, kneading dough and pleating dumplings (餃子). The public display of food safety is commendable but I feel awkward staring at the staff.
The signature spectacle is also at Din Tai Fung in Bellevue. Patrons can watch each step of the dumpling making process as each dumpling is rotated through several pairs of hands. Sans face masks and hair nets, brows are knitted in concentration and nimble fingers pinched and pressed.
Located in Lincoln Square, Din Tai Fung has a modern and spacious dining room. You may have to queue for a table during peak times but the maître d’ is excellent at estimating the wait and you can while away the minutes learning the art of dumplings!
Our group of four were seated in a comfortable booth. Each table has a condiments tray with bottles of soy sauce and vinegar, and a jar of chilli sauce.
The laminated menu has photos for reference and you can tick the items on the order sheet. Sweet and sour spareribs (排骨) whetted our appetite. More sweet than sour, these unctuous morsels were coated in a sticky marinade.
Famous for their soup dumplings (小籠包), ten xiao long bao were steamed in a bamboo basket. Dipped in vinegar to balance their richness, the delicate dumplings were savoured for their liquid centres.
Beneath the cloudy broth were prawn and pork wontons (雲吞). A popular meal with noodles in Cantonese cafés (茶餐廳), the silky wrapper encased a meaty filling. It was simple comfort food.
My favourite dish at Din Tai Fung is the spicy prawn and pork dumplings. Boiled wontons were tossed in a luscious sauce, each mouthful pungent and fiery.
Slippery strands of egg noodles were stir-fried with Napa cabbage (黃芽白), spinach and prawns for a toothsome plate of carbs.
Garlicky batons of green beans were bright and crunchy.
Dessert was a mango smoothie with tapioca pearls. An icy, fruity blend, it was a refreshing beverage.
And they have dessert dumplings too!