To feed your body and soul in San Diego and all over the world

Continuation of Valentine’s Weekend

To continue and wrap up the last segment of the Valentine’s Day weekend with CP, on the morning of the end of our weekend in Vegas, I had planned for us to go to my new favorite restaurant in Vegas: MoZen Bistro.

The restaurant is tucked in the elegant Mandarin Oriental Hotel and getting there was a little bit a discovery.  However, since I have been to the restaurant it was not so hard to get to the second time around :).  CP on the other hand thought it was quite hilarious on: 1. how hard it was to get to the restaurant (unlike other restaurants in Vegas) and 2. the door men and women were wearing full coats and top hats. Anyways…on to the food!

It was Sunday early afternoon when we arrived at the restaurant at 11:30am, which is actually my standard lunch hour anyway, so it was perfect!  I had read about their brunch menu and wasn’t sure what to expect exactly:

“Chef Rawat has prepared internationally inspired dishes that include a variety of limitless passed items as well as your selection of a main course and a full dessert and cheese buffet to finish.”

So I was wondering what I would really get…turns out: it was a buffet style for appetizers, first course(s), main course is menu ordered, and buffet style again for dessert.  It was definitely unique and once I saw the layout, I was excited!  I wish I had taken a picture of the layout, but I can recall it by memory.

Starting from the left and moving to the right as it wraps around restaurant: a fresh sushi station with pre-cut rolls made in small batches (2-4 rolls at a time) and cut to order sashimi.  Next to that, was the salad and antipasto station with a wide selections of cold cuts, grilled vegetables, salads, and cheese.  Following that was a table of fresh fruit from melons, pineapples, mix of berries.  Last but not least, was a table spread of cold breakfast items such as pastries, cereals, yogurt, and such.  Finally, the dessert station was actually off to another side of the restaurant that wasn’t as apparent since it was tucked away in a corner.  However, you can never hide desserts from me!

With so many choices, I had to be really discerning.  For my first plate…

Almond Croissant, Spicy Tuna Roll, and Seaweed Salad.  I know, I know…Why did you get an almond croissant with sushi!? Ok, look…I LOVE almond croissants and I could NOT resist when I walked by.  I had to get one, but rest assure…I did not mix the 2 together while chewing :).

The tuna was so fresh, nice and spicy to the way I like it  and the sushi rice was perfect.  The salad was a nice crisp, refreshing palate cleanser for me and I moved on to the croissant.  My, my, my…so fabulous!  The pastry was flaky and crunched each time I bit into it.   Inside was the ever delicious almond paste to add to the decadence of this pastry.

I also got myself a plate of yellowtail and salmon sashimi.  My only complaint with the fish was that I could tell it was fresh, but it was TOO cold.  Sashimi should be chilled, but this was TOO cold and it made me a little sad because I really liked it and the temperature just ruined it for me.  Still…I enjoyed this little plate of fish goodness.

OH! By the way, part of the brunch experience of MoZen includes random little “additions” to the meal that comes as little taster dishes.  They were all different and I’ll just let the pictures do the talking!

Caprese Salad Bite

Shrimp Cocktail with Thai Chili Cocktail Sauce

Har-Gow (Shrimp Dumpling)

Ceviche

There was also steamed mussels and fresh oysters.  Insane right?! And this was just additional dishes that acted like bread and butter that would be passed at other restaurants.  MoZen really knows how to make their diners feel like they’re a million bucks without necessarily spending a million bucks!  Love, LOVE it!

I could not leave without trying a few more items:

This was a mini cinnamon bun lollipop with edible gold leaf!  In the background is a mini mason jar with plain yogurt and fresh berries.  I did not particularly like either of the two taste-wise, but I do like the presentation.

Moving onto CP and my main entrees:

Not a surprise right?  Especially if you know me or have been reading my rants – the Pan seared scallops with tapioca pudding, fried buttermilk chicken liver, bacon & poultry jus.  I was very hesitant on the chicken liver because I have had chicken liver in this rice dish my mom used to make for us during the winter, and I did not like it.  However, once again by battering and deep frying will always make everything taste 10x better!  I really loved the liver surprisingly.  The scallops were seasoned just right (unlike the over salted ones I had the following day at Mister A’s), but it was over cooked.  If only I could take the seasoning of these scallops, with the scallops from Mister A’s, I then would have the PERFECT scallop!  Still the dish was really enjoyable with the tapioca pudding, which made the dish fun to eat even more.

CP went with the following:

The Tekka Don – Marinated big eye tuna on a bed of warm Japanese rice with nori, served with miso soup.  Basically, the marinated tuna was like poke-style marinade, but sashimi sliced.  CP had a dried out, sore throat so this was perfect for him.  He lapped up both bowls and loved every bite of it.  I smiled as I watched him go at the food, reminding me of how his enthusiasm for food has grown so much in the last 3+ years we’ve known each other.

However, the one food group that I have still yet to fully bring CP over is…DESSERTS!

Coffee Creme Brulee

Strawberry Panna Cotta

Housemade Marshmellow with Berries

Chocolate Cherry Bread Pudding

I tried 4 of the multiple options which also included cheesecakes, mini cupcakes, etc.   My favorite: the INTENSE coffee infused creme brulee!

All in all, this restaurant has done me well again!  I’ve been here for dinner and now brunch and both times were amazing.  Thank you to the cooking and waiting staff for an great afternoon and delicious food!

MoZen Bistro
3752 Las Vegas Blvd. South
Las Vegas, NV 89158

 

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