Page 75 - South Mississippi Living - August, 2016

at the sushi bar and watch as the rolls are carefully prepared or get the sushi served at their table. The popular super crunchy roll was a must-try for us, and we eagerly dived into the pieces of tightly rolled tempura shrimp, cucumber and cream cheese in a soy wrapper topped with shrimp, crab and avocado and then loaded with light tempura crunchy flakes. Spicy mayo along with Sriracha and unagi (eel) sauces added the right zing to make this a terrific
roll. The soy wrapper, which replaced a seaweed wrap, was perfect to let all the fresh flavors come through, and diners will no doubt want to scoop up all the “crunchies” left on the plate. There are a number of rolls to choose from, along with sushi and sashimi selections.
We also tasted two new entrees, the
salt and pepper tofu, which comes
from the Chinese offerings, and the wasabi-crusted filet, from the Japanese choices. The tofu dish comes served
with assorted peppers, onions and vegetables. Nguyen, who started cooking with his mother when he was 11 years old, said he created the dish because
it reminds him of home and is also a healthy offering. The tofu — crispy on the outside and soft on the inside — is sauteed and holds the flavors of the vegetables.
The wasabi filet is an Asian-fusion dish the chef was challenged to make after his boss tried something similar while
out of town. Nguyen passed the challenge with this incredible meal that isn’t for the faint of heart. The USDA choice filet is marinated for more than a day, then grilled and given a wasabi crust. The fiery flavors can be tasted in every bite. The dinner comes with tempura- style vegetables.
Adding a taste of curry to the meal was a delicious dish of Singapore fried rice with shrimp, pork, egg, scallions, jalapeno and vegetables, one of five fried rice dishes at tien. There is also lobster, pork and the new roast duck rice.
For those who need to be eased
into Asian specialties, tien now
offers local seafood favorites, including broiled, fried or crab-
stuffed shrimp and the fried
seafood platter with flounder,
shrimp, oysters and a crab cake
served with cole slaw and french
fries. The seafood can be hand-breaded or fried tempura style.
Located on the second floor of the casino, tien has an extensive wine, beer and specialty drink menu. A favorite is the Don’t Be Koi, featuring Malibu rum and muddled fruit. Dessert selections include coconut-crusted cheesecake, tempura bananas with a chocolate drizzle and mango-pineapple upside- down cake.
ABOVE: SUPER crunchy roll BELOW TOP: SALT AND PEPPER tofu BELOW BOTTOM: DESSERT sampler
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August 2016 • SOUTH MISSISSIPPI Living 75