Sachi

Sachi Restaurant Review:

Sachi is the work of two talented chefs: Pichet Ong, formerly of P*ong, and Andy Yang, late of Rhong Tiam. The menu travels all over Asia, making stops in various gastronomic cultures. Covering so much territory, one would think that Sachi’s food would suffer from culinary jet lag, but that’s not really the case. From China, there are dim sum options, including a very good charsui duck bun. Move over to Japan and you’ll find first-rate sushi and a duck-loaded ramen bowl. Then stop in Vietnam for shaking beef, or head west to Thailand for a nice rendition of tender braised short rib massaman curry. Do plan to enjoy Ong’s desserts, especially the caramelized ginger custard. There’s a long Asian-inspired cocktail list and a good wine selection, too, particularly of the sparkling variety.