One of the speciality restaurants on Carnival Mardi Gras is called ChiBang a Mexican/Chinese concept. When it was first announced I was expecting a menu with a fusion of Mexican and Asian. Instead, it is two separate Chinese and Mexican menus. That disappointed me a little bit the items available for order still sounded delicious.
We started with pot stickers.
Steamed dumplings with a savory pork filling and a somewhat spicy soy dipping sauce.
Next was lettuce wraps.
Filled with chicken and crisp noodles, surrounded by crisp lettuce. The same soy dipping sauce that you could drizzle.
Also had a side order of some delicious stir fried noodles.
These had so much flavor for a simple noodle dish. Some crunch vegetables and slightly Al dente pasta.
For mains, we started with a spicy garlic shrimp.
This dish really packed a punch. And not just with spice. Full of peppery flavor with just enough sweetness. I was afraid this would have a goopy sauce, similar to some sweet and sour dishes you see in Asian restaurants. Instead it was a smooth, velvety composed sauce with a great balance of sweet and spicy.
Next was the star attraction of the night - fried snapper.
Somehow they managed to get a super crispy outside and yet not overcook the inside. It came with a delicious crema for dipping.
Also tried the chicken mole.
Certainly one of the best I have had. Somewhat earthy with hints of raisin and Mexican spices. Well cooked chicken thighs worked well, as opposed to chicken breast.
Dessert was a creme brulee.
It has a great crackly top of carmelized sugar. The custard was a bit too liquidy for my taste but had amazing vanilla and bourbon flavors.
An amazing meal. And while it wasn't the fusion I was expecting, still was able to try enough dishes from both menus to create my own.
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