The Langham hotel in Pasadena  -6/16/10

Checking in Tour of property the Dining room Amuse bouche/First course Course 2,3 & dessert The next morning

The food - Course 2

While looking at the menu we noticed that they requested that no flash photography.  So far so good! we were able to pretend we did not see the request and kept taking pictures wiht a flash but then the manager stopped by and politely asked Hoa to not use a flash because apparently it bothers other customers (What a bunch of snobs!)

Anyway, from now on, some of the pictures are not that great anymore without a flash.

For the second  course Hoa ordered the Octopus with buttered Popcorn, Piquillo confetti and cilantro.

The octopus was firm but not tough giving you some consistency while chewing it but it also yield its mildly sweet flavor mixed with a subtle heat of piquillo pepper . Meanwhile, the popcorn purée added a palpable weight to the course, but was perhaps a bit rich and on the buttery side.  


No matter how hard I tried to alter this picture, it t still come out dark and a bit out of focus.

Kevin choose the Wangyu Short Rib with Potato confit, Nanted Carrot and Bone marrow.  

I did not get a chance to try it but Kevin said it was very good.


I choose the Foie Gras Kevin had this dish for his 1st course and we both agreed that it was very good.  


Course 3


Four Story Hills Farm Suckling Pig with Banana Polenta, Morels, Ramps, red Onion

Excellent dish! The skin is crisp and I just loved it.


In this picture you can see the banana polenta was served separately in a small. 


Hoa choose the Pastrami Pigeon with Swiss cheese, Sauerkraut,  Rye Duchesse de Bourgogne Flemish red ale & dr. Brown's Black cherry soda .

The pastrami pigeon was really something special. Inspired by a Reuben sandwich, the deconstructed dish was comprised of cured pigeon, Swiss cheese “crackers,” which are puffed Swiss (very interesting)  sauerkraut Gelée, and a rye reduction. The texture and flavors of the pigeon were delightful.

Kevin choose the Kurobuta Pork Belly  with Kim Chi, Kabocha Squash Preserves, Peanut Butter Powder
Interesting use of kimchi using it to provide heat in the sauce. This was easily the best use of kimchi I've seen in a non-Korean setting. The pork belly was tasty and delicious.


Transitioning from savories to sweets, we were served a hibiscus and raspberry sorbet palate cleanser. The little Dippin’ Dots were made using liquid nitrogen.

Nothing fancy here..taste like dipping dots or something like that. 

Lavender Flower Macaroon

Crème Fraiche Panna Cotta, Vanilla-Passion Sorbet, Floral Cotton Candy




View from the top of the Lavender flower Macaroon.

Baba Au Rhum with different textures of Coconut and Pineapple

The Baba Au Rum was excellent and the coconut juice and rum liquid was very refreshing. This Baba au Rum was a re-imagined rum baba, presented here as a fruity ragout of varying textures and tastes.  The coconut ice cream was excellent and I also enjoyed the baba except it was so small.

Pistachio Tres Leches with Nitro Chocolate Mousse, Mandarin Orange.

Just an okay dessert.  I did not like it that much!


Post dessert- Compliment of the chef!

After our desserts, a slate of mignardises arrived along with the check. The dark chocolate lollipops were embedded with crackling Pop Rocks.  For those of you who never have Pop rocks candies... chew a couples of times, don't swallow it just leave it in your mouth and then you will hear them pop, they’re like “fireworks in your mouth,”  What a nice celebration at the end of the meal

The teeny tiny meyer lemon macarons and passion fruit jellies with edible wrappers (on the right- a bit blurry) were lovely treats as well.


I have to say we enjoyed our dinner and we had a very good dinning experience.  We did not plan on this meal but we were happy to find out this restaurant!  The food is pretty avant guarde!  Michael Voltaggio's cuisine is very innovative showcasing his artfully inspired new American cuisine which he prepares using classic disciplines and modern trends such as sous vide and Nitro techniques.


Filed under :Restaurants

Next...The next morning




Our house


Photo Gallery

 Mon  petit coin