Monsoon Promises Diners More Than Just Asian Fare

When Monsoon opens on February 24, in the former Bank of NY building on Deer Park Avenue, it won’t just be offering Asian fare selections prepared with new and familiar spices and likely some choices few diners may not be familiar with. It’ll be offering a dining experience that goes way beyond just enjoying a meal, according to the Bohlsen Restaurant Group.

Guests will be greeted by doormen and host. The walls of the 9,5000-square-foot interior are wrapped in deep red tiles and black lattice window screens carved with BRG, the group’s moniker, let in daylight. The restaurant boasts a lounge and high-tech entertainment for patrons.

Overhead is an 8-foot by 12-foot video screen projects images of the wonders of the world, both natural and architectural, plus world-famous artworks.

A custom-made short film, produced just for Monsoon, will play nightly yet ends differently each evening.  The storyline features two martial artists, each draped in one of Monsoon’s color waves, in scenes of red versus black.

At the center of the lounge area are three six-foot long communal tables inviting guests to gather, chat, drink or share finger food. The 30-foot long bar, stretching along the entire north wall, incorporates a double-sided, glass-framed temperature controlled wine storage unit. A luxuriously styled ladies room provides elegant indulgences such as a complimentary house telephone, a generously-sized mirror and vanity plus resting couch.

A stairway leads to a second floor dining area that provides a bird’s eye view of the action in the lounge area.  Along the wall is an iPad serving as photo booth to Tweet, SMS or e-mail shots on the spot.

On the upstairs level, through a 20-foot long viewing window, diners are treated to an inside look at the action in a kitchen designed by James Beard award winning and world-renowned kitchen designer Jimi Yui.

The menu is as detailed as the décor, with hand-made har gow dough for dim sum dumplings; Chinese buns cooked in a custom-designed dumpling steamer; wok-fried morning glory; pork gyoza; broiled steak yakitori skewers; seafood deluxe fried rice; millionaire’s curry crab; and shaking beef. The entrees are the brainchild of Cornelius Gallagher, the corporate chef for BRG since 2009. His Asian cooking skills were honed at Lespinasse under Asian fusion cuisine master chef Gray Kunz who helped create the core menu.

Dim sum, served in small or bite-sized portions, include a signature pork spring roll with Saigon chili-fish sauce but also crispy fried tofu served with chili radish, ginger and Thai basil; and, yellowfin tuna spring rolls ($8 - $16).  Steamed buns may be filled with a variety of meat options that include pork, chicken, beef or duck ($9 -$10). Appetizers, both cold and hot, include Vietnamese summer rolls with rice noodles, shrimp and pork from the cold appetizer menu, and, spicy rock shrimp tempura with crispy garlic and ginger from the hot appetizer menu ($9 - $15).

The fish menu offers an array of dishes such as the millionaire’s curry crab, and, kung pao monkfish with Szechuan chili sauce ($19 - $39).  Among the meat offerings is black pepper beef with Chinese broccoli and garlic chives ($24). Monsoon also offers Peking duck for two from their custom-built duck oven, served with hoisin, scallion, cucumber and steamed buns ($68).

The rice and noodle menu offers steamed jasmine rice, seafood deluxe fried rice with lobster, shrimp, scallion and fried egg ($3-$16). Four vegetable choices are Chinese broccoli, spicy eggplant, baby bok choy kim chee and wok fried morning glory ($8 - $9). A nod to Japan is also given with sushi selections including the Monsoon roll with Maine lobster, spicy tuna, avocado and jalapeno ($19).

Desserts ($7) run the gamut between decidedly American and Asian inspired.  There are soft serve ice cream cones with flavors depending on the season, fried Oreos and lemongrass crème brûlée. Closing the circle of Asian-American touches are house-made fortune cookies with messages courtesy of Monsoon’s home team.

The bar offerings are as unique as the food. Topping the cocktail list are a signature Babylon Express made of Crop Organic Cucumber Vodka, St. Germain, lime and pineapple ($13) and a Green Tea Mojito made with Beefeater Gin infused with green tea, lime and mint leaves ($11). Garnishes such as oven-dried plum tomato bruschetta with sesame seeds are prepared by the prep and pastry teams. The 100-bottle wine list emphasizes Rieslings and light-to-medium-bodied reds. Monsoon will also feature six wines on tap, three white and three red, in step with the emerging trend of wines being offered from steel kegs. The beer list features domestic standbys along with Asian imports.