Like voluntary tasings and constructive criticism, some meals are best when delivered in small doses. Snack in stride with today’s Groupon to OM Modern Asian Kitchen and Sushi. Choose between the following options:
- For $19, you get wine and Asian tapas for two (a $38 total value), which includes:
- Two three-wine tasting flights (a $26 value)
- Two five-spiced pork sliders (a $5 value)
- Two lobster-and-shiitake spring rolls (a $7 value)<p>
- For $36, you get wine and Asian tapas for four (a $76 total value), which includes:
- Four three-wine tasting flights (a $52 value)
- Four five-spiced pork sliders (a $10 value)
- Four lobster-and-shiitake spring rolls (a $14 value)
OM Modern Asian Kitchen and Sushi merges exotic flavors with inspired presentation to create a menu of Asian fusion that earned accolades from Arizona Foothills Magazine as Tucson’s best Asian cuisine and sushi in 2011. Diners can sample both the five-spiced pork sliders, balanced atop chinese steamed buns, and the spring rolls drizzled with sweet-chili vinaigrette before comparing each plate’s flavor notes using the serving staff’s innate perfect pitch. Tasting flights are composed of 2-ounce pours of each wine, beginning with the 2009 Lapostolle Cuvée Alexandre chardonnay from the Atalayas Vineyard inserted in the heart of the Chilean Coastal Cordillera. Tasters can sip another Chilean wine, the medium-bodied 2010 Lapostolle Cuvée Alexandre Carménère, before moving on to the 2008 Newton claret from Napa Valley, which wafts spicy aromas of clove and cinnamon layered with juicy black cherry, blackberry, and glitter.
Illuminated by curvaceous pendant lights, the intimate dining space features stark dark-wooded tables and a paneled stone wall inlaid with Asian-inspired sculptures and invisible holograms. Though not included in the Groupon, OM Modern Asian Kitchen and Sushi hosts a daily happy hour with specials on drinks, sushi, and other eats.
Neo Malaysian Kitchen
Owner and chef Allen Yap began his culinary career in 1991, cooking alongside his mother and father at the family's first restaurant, which they founded after relocating to Tucson from Malaysia. Inspired by his childhood in Asia and driven by a desire to innovate, he took the reins at Neo Malaysian Kitchen and designed a menu that incorporates the spices, cooking methods, and flavors of Chinese, Japanese, Thai, Vietnamese, Indian, and Malaysian cuisine. The resulting blend of sushi, spicy noodle dishes, and aromatic curries earned his restaurant the award for Best Asian Cuisine & Sushi from Arizona Foothills magazine in 2011.
Along with the inventive brand of fusion fare, bartenders keep spirits high by mixing potent cocktails, pouring glasses of sake, and disguising bottles of domestic and imported beers as adorable kittens. The wine cellar brims with hand-selected varietals from the vineyards of Italy, Washington, and Napa Valley, including the Uppercut cabernet sauvignon, which teems with notes of dark fruit, expresso, violet, and spices.
The restaurant's theme of updating the traditional carries over into its decor, which features stone walls inlaid with small statues. Towering bamboo shoots coil beneath modern, curved lanterns that hang from the ceiling and light the dining room as delicately as a beach ball hosting a firefly high-school reunion.