Sonam - Photo by Ryan Charles

Photo by Ryan Charles

Elisa Ludwig samples the small platters of “global dim sum” at Sonam with some mixed results but plenty of potential.

A few were so tasty that they merited a larger portion, like a special of ruby slices of tuna served over tempura-encased white asparagus spears. The wild boar tartare, little translucent bits of meat glistening with blood orange vinaigrette, blended decadently with dabs of crème fraîche on truffle-scented wonton chips. In the hamachi nachos, cool slices of yellowtail on crisp flour tortilla chips were further enlivened by avocado purée, microgreens and a delicate drizzle of pico de gallo oil.

World of Mouth [City Paper]
Sonam [Official Site]