If you’re ready to eat lighter and enjoy vibrant, and subtly spicy flavors, head over to AnQi by Crustancean (3333 Bristol St., Costa Mesa; 714.557.5679) at South Coast Plaza. Master Chef Helene An and Chef de Cuisine Ron Lee have created new dishes for the lunch and dinner menus that are a perfect fit for the hot months ahead.
Chef Helene An’s favorite Vietnamese herbs of tiato and quinzoi and her light touch balance with Chef Ron Lee’s Korean roots reflected in white kimchi and ssamjang ragout. Bold Asian accents of Thai chili, shishito peppers and shiitake mushrooms are featured in the three entrée salads, appetizer and sandwich ($12-16) at lunch and three new dinner entrees ($25-32). Highlights include a honey lemongrass shrimp salad with pistachio vinaigrette; Vietnamese crepe salad (the crepes are made with coconut milk and rice flour) with sweet chili gastrique and charred frisée, and entrees like Barbe”Q”ue quail with ssamjang ragout and broccolini and grilled pork ribs with tamarind and sweet corn.
AnQi’s New Lunch Dishes
Vietnamese Bresaola 16
King oyster mushroom, frisée, artichoke, sherry vinegar
Grilled Calamari Salad 14
Butter lettuce, chives, tomato ginger vinaigrette
Honey Lemongrass Shrimp Salad 14
Seasonal vegetables, pistachio vinaigrette, asparagus, shiitake mushroom
Vietnamese Crepe Salad 13
Chicken & pork ragout, quinzoi herb, bean sprouts, sweet chili gastric, charred frisée
Grilled Pork Sandwich 12
Arugula, white kimchi, picked jalapeño, green bean tempura
AnQi’s New Dinner Entrees
Barbe”Q”ue Quail 29
Sweet red pepper glaze, ssamjang ragout, broccolini, cumin
Sweet Shoyu Beef Short Rib 32
Baby root vegetables, roasted garlic, black raspberry reduction
Grilled Pork Ribs 25
Tamarind, Thai chili, sweet corn, shishito pepper, tiato
