Designed by the Rockwell Group, TAO Downtown offers “a distinct taste of arrival and discovery.” This subterranean restaurant in the meatpacking district in the heart of Chelsea, New York City, is one of the most exotic and lavish dining places patronized by celebrities, diplomats and the elite circle of Manhattan.
Lobster Three Way
Our friend Marlon Corvera is a Hugo Boss stylist whose clientele is dominated by celebrities, corporate honchos and stylish personalities. His latest is NBA superstar Tony Parker who is getting married in August. But for all his pursuits of glitz and glamour, Marlon remains a down-to-earth person and faithful friend, especially to my daughter Patricia, whom he took under his wings during her fledgling-modeling career in New York City in the early 90s. Marlon loves dining and wining with his well-placed friends. Every time I am in New York, he never fails to bring me to a few of his favorite expensive restaurants.
Giant Fortune Cookie, Mochi, Brandy Ice Cream, Bread Pudding Doughnuts, Creamy Coconut Custard
I was still suffering from jet lag when Marlon gave me a call a few days after my arrival in New York. A week later, Patricia and I caught the subway for a late dinner with Marlon at opulent TAO Downtown. A reclining Buddha greets the guests at the entrance. I was totally awed when we saw the multilevel space packed with diners. Signature oversized Buddhas were seated at the steps of the grand staircase that offers prime seating amongst intriguing statues and sculptures that adds to the grandiosity as one descends the staircase. Quan Yin, a Buddha with 24 hands sits atop a Koi pond as the anchor of the main dining area. The floor to ceiling 3-D projection mapping technology utilizes animation to create visuals like flowing waterfalls that totally capture everyone’s undivided attention.
Dim Sum Dumping Platter
The Pan-Asian inspired cuisine was just exquisite. With a chilled glass of Riesling, we picked on Dim Sum Dumpling Platter (an assortment of steamed seafood, pork, chicken and vegetable wrapped in glutinous translucent rice dumpling wrappers) and Bau Buns filled with pork and water chestnuts. Some like to call the dumpling balls umami bombs due to the explosion of its savory flavors. The main courses are classified as The Sea, The Land, The sky and The Sides. My eyes carefully scanned all the tempting offerings and singled out Lobster Three Way (tempura, teriyaki and dynamite, all in one plate!). From The Land, we had Crispy Thai Pork and Shanghai Fried Rice. The huge and plump Lobster Tail was prepared three ways—delicately crispy tempura, chunks of lobster cooked in teriyaki sauce and the spicy dynamite in chili sauce. Tempura avocados were served with the lobster where thick slices of avocado were coated with tempura batter and deep-fried. The avocado retained its firmness and freshness. The Crispy Thai Pork had Thai sweet basil, oyster sauce and served with mango sticky rice.
The dessert (compliments of the general manager whose wardrobe is stylized by Marlon) left our eyes popping with delight. The long platter with a giant Fortune Cookie stuffed with dark and white chocolate mousse at the center was stacked up with Creamy Coconut Custard, Bread Pudding Doughnuts with banana foster and brandy ice cream, mochi (Japanese dessert made of glutinous rice filled with ice cream) and fruits. My fortune read, “Nothing you do for children is ever wasted.” Indeed!
Marlon Corvera, Patricia and writer