Taste
DRINK / CHEERS / CUISINE / FOOD FILES / DINING GUIDE
BY ALISON BAILIN BATZ / PHOTO BY DEBBY WOLVOS
Celebrity chef Angelo Sosa recently opened Kembara at the JW Marriott Desert Ridge Resort and Spa. His second Arizona concept, joining Tia Carmen at the same resort, is inspired by Asian street food flavors, and every plate looks like a work of art. Among the early standouts is the Tuna Thai Jewel ($23). The base of the dish is sashimi-grade tuna, paired with turmeric-infused jicama melon balls. They are delicately placed in a bowl filled with a creamy white broth made from coconut milk, coconut water, grapeseed oil, ginger, shallots, lemongrass, salt, and lime juice, and drizzles of an aromatic green herb oil made with mint, cilantro, Thai basil, and Thai chilies. Garnished with violas, mini marigolds, nasturtium flower petals and almost too pretty to eat, each bite is equal parts meaty, herbaceous, spicey, and refreshing. Kembara, 5350 E. Marriott Drive, Phoenix; 480.293.5000; www.kembaradesertridge.com. So Scottsdale! January ‘24
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