New York | Corima: For the Adventurous Foodie (2)🌟

One of my absolute favorites was the sea bass neck, paired with its super-spicy chili—it was simply amazing. Another standout was the sea urchin pudding. The combination of foie gras and sweet caramel was incredibly unique and delicious. 🏙️ This was the first time in my life I tried oxtail🧠🧠🧠. Its fatty flavor and texture were like a pseudo-barbecued pork, while the fresh shiso provided the perfect spicy accent, enriching every bite. Cactus Ice Cream, Candied Sorrel, Kiwi Berries: This dessert was a burst of unique flavors. Did you know cactus can be made into ice cream? The kiwi berries provided the perfect balance of sweet and sour, rounding out the unique symphony in your mouth. 🌺 Lastly, I have to mention the funnel cake we ordered separately, which wasn't on the tasting menu. Funnel cake is known as a Philadelphia specialty, not Mexican. 🏙️Out of curiosity, we gave it a try. It was a huge disappointment! First, I felt it was over-fried. Second, the combination of fried dough with roasted pears and pistachios just didn't work for me. For those Asians who only enjoy luxurious Michelin-starred Korean, Japanese, or French cuisine, Corima might not be for you. 🌇 Many people say it's salty, but I don't mind at all—I think the saltiness makes it delicious! Corima isn't afraid to play with strong flavors, which is evident on the menu. So, it's perfect for customers with a high tolerance for new and diverse experiences. 🏙️ #NYCExploration #NewYorkFood 🌃🌟