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Asiatique Restaurant Review: Bouillabaisse seasoned with massaman curry, coconut- cardamom-clove beef rendang and grilled mahi dressed with plum glaze are among the distinctive Pacific fusion entrées deftly rendered by chef Peng Looi. Diners looking for variety and/or a series of light bites may choose from a list of small plates, among which are lemongrass-scented chicken wings, shrimp dumplings, duck nachos and tempura vegetables. Ramen fans will find pork, chicken and seafood versions as options. The reasonably priced wine list is loaded with well-chosen California bottles. Desserts, including house ice creams, rely heavily on tropical fruits. Tables in this hipster-feeling restaurant (before hipster was even cool) are spread among several floors, with a cozy bar tucked away on ground level. Stop by late night for the snack menu and well-crafted cocktails.