Boca magazine July/August 2021

Page 130

128

E AT & D R I N K

REVIEW

Spicy Three Way rolls; inset, chef Aden Lee

Skyfin Asian Bistro 8221 Glades Road, Boca Raton; 561/556-1688

S Clockwise from bottom, tempura cheesecake, Tangerine Beef Peel and Yellowtail Jalapeño

IF YOU GO PARKING: Parking lot HOURS: Mon.–Thurs., 11 a.m.-9:30 p.m.; Fri., 11 a.m.-10:30 p.m.; Sat., 12 p.m.-10:30 p.m.; Sun., 12 p.m.9:30 p.m. PRICES: Entrées $11.95-$28.95 WEBSITE: skyfinasianbistro.com

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outh Beach’s loss is Boca Raton’s gain. After nearly a decade of dishing out elevated Beijing cuisine at MR CHOW inside the posh W South Beach, chef Aden Lee left his sous chef position to venture out on his own. The Hong Kong native is bringing his extensive experience to Skyfin Asian Bistro without any of the Miami Beach pretention. Here, you’ll find both playfully named sushi rolls and fresh sashimi alongside protein-rich house specials, fried rice and noodles. Stepping inside, we were greeted by a modern aesthetic complemented by a striking fluorescent mural, cozy booths and an expansive sushi counter. We chose to sit on the front outdoor patio adorned with colorful begonias. To start the meal, there’s a selection of expected soups (think miso, hot & sour) along with sushi appetizers like the tuna tataki, tuna tartare and carpaccio (choose from octopus, salmon, yellowtail or scallop). We enjoyed the Yellowtail Jalapeño ($11.95), resembling a spiked ninja star; pointy slices of fish topped with thinly sliced peppers and a tangy ponzu sauce that let the simple flavor of the fish shine without being overly seasoned or spicy. If you want more options to nosh on before your sushi, the menu also offers a selection of kitchen appetizers that include edamame, gyoza, shumai and calamari. A bit of South Beach flair surfaced when the two

nine-piece sushi rolls we ordered landed on the table flanking a decorative illuminated goblet. The Spicy Three Way ($15.95) roll packed with avocado and salmon and yellowtail was topped with spicy tuna and delivered expected flavors and texture. Its partner on the plate, the Toro Roll ($18.95), was the star. Spicy tuna and tempura flakes were topped with bluefin tuna belly, avocado and black tobiko, or roe. We were nearly full but happy we made room for the Tangerine Peel Beef ($16.95). After the first bite, we could see why our waiter, who doted on all his tables on the patio with fierce efficiency and a warm sense of hospitality, recommended it. The meat was lightly fried with hints of caramelized citrus that managed to be both crunchy in some bites and tender without a hint of fat in others. Additional kitchen entrees included sweet and sour chicken, the Prawn W. with black truffle sauce and sautéed with asparagus and bell pepper, and uchi fried rice served with onions and mushrooms in a black truffle sauce. To tempt your sweet tooth, the menu offers mochi ice cream in a variety of flavors, fried banana and fried ice cream. We shared the tempura cheesecake ($7.95), with a chocolate drizzle and topped with a maraschino cherry, that had a balanced consistency—both creamy and crunchy—and was not overly sugary, making it a sweet ending to an overall laid-back and pleasant evening.

AARON BRISTOL

Written by CHRISTIE GALEANO-DEMOTT

July/August 2021

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6/8/21 3:12 PM