Behind the menu at Sachi, an Asian bistro that opened last week, are Andy Yang and Pichet Ong.
Yang is the creator of Rhong-Tiam, and Ong is best known for his imaginative pastries. The duo has recreated street food and classics, many inspired from the foods they grew up eating or from their travels in Asia, with their own interpretation.
Eel Tacos. (Rafael Marxuach, Myarchn.com)
Offerings include shrimp toast, Char Siu Duck Buns, Eel Tacos, Teriyaki Octopus, Lemongrass Poussin, Dan Dan Duck Ramen, and a reinvention of the lobster roll, with miso brown butter, crispy bacon, and yucca fries.
Lemongrass Poussin. (Rafael Marxuach, Myarchn.com)
Besides classic sushi and sashimi by the piece or by the platter, there are creative sushi rolls such as the scallop and crisp bacon with pineapple and vanilla caramel.
Traditional dim sum, with pushcarts, will be coming soon.
Flourless Chocolate Cake with Matcha Cream. (Rafael Marxuach, Myarchn.com)
Desserts from Ong include Sesame and Milk Chocolate Ice Box Cake; and Yuzu Meringue Pie with condensed milk and coconut cookie crumbs.
Sachi
713 Second Ave. (at 38th Street)
212-297-1883
www.sachinyc.com
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