ard to get a better spot than sitting in the window of Cho Cho San at midday on a sunny winter’s Sunday, people-watching while imbibing a crisp Rosé from Provence, and grazing through the delicious new items on the menu.
Scampi Sashimi with thin matchsticks of kohlrabi sprinkled with sesame seeds makes the day, while making our own roast duck wraps on steamed pork buns (minus the pork of course) with hoisin sauce and the trimmings comes a close second.
How we ended up with three desserts is probably testament to how good they are. The green tea SoftServ has always been good, but the new Black Sesame Ice Cream is tops.
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