A Fork in the Road: Kung Fu Kitchen & Sushi
Snow bird to Peking duck at SoBe's Ku Fu Kitchen & Sushi
Kung Fu Kitchen & Sushi
1720 Collins Ave, Miami Beach
Hours: 5pm-midnight Sunday-Thursday and until 5am weekends
Prices: Appetizers $7-$11, entrees $13-$24, rolls $5-$18, sushi pieces $3
FYI: The Forbidden City dinner show starts at 10pm Saturdays (no cover charge)
Nathan Lieberman has gone from snow bird to Peking duck. The restaurateur who spent winters in South Florida as a kid now offers the classic duck dish at Kung Fu Kitchen & Sushi on the beach. The menu combines Chinese favorites, maki rolls and a smattering of Southeast Asian dishes.
Ambience: The eclectic space in the Catalina hotel lobby has an onyx sushi bar that lights up, magenta ceilings hung with black glass chandeliers and a mural of a samurai sporting headphones. A DJ spins most nights. On Saturday nights there’s an interactive burlesque show based on Forbidden City, a '30s club in San Francisco, creating a three-ring circus of fun, food and music.
Six years ago Lieberman's dad, Alan Lieberman, bought the Catalina and renovated it himself. Dad designed and built the interior; Nathan hired several sushi chefs and Chef Oa to run the Chinese kitchen. Starters include chunks of miso-glazed sea bass, octopus salad with avocado and kimchi, and Vietnamese rice papers rolled up in tofu, lettuce and bean sprouts with peanut dipping sauce. General Tsao chicken (stir-fried bits of bird, bell peppers and whole dried red chiles in a sweet spicy sauce) or pepper steak strips tossed with asparagus can be shared by two with shrimp crackers and cubes of fried tofu. The deep-fried snapper looks whole, but it is filleted skin wrapped around bite-size bits of fish under a top hat of crispy potato "noodles'' doused in ginger-honey sauce. Tangy pad Thai has shrimp, veggies, omelet strips and peanuts.
Sushi-wise, the signature roll is the Kung Fu crunch with cream cheese, crabstick and spicy tuna topped with tempura flakes and eel sauce. Scallop dynamite is a house special with chopped bivalves rolled up inside out with red tobiko and spicy mayo. There’s also sushi rolled in cucumber instead of rice. The sushi counter hops until the wee hours with combos from Iron Monkey to Godzilla served with sake bombs. Vanilla ice cream with lychees makes for a cool ending in this funky-hip spot.
- Bazi takes South Beach eaters on an Asian culinary tour
- The List: Miami's best foods with chef Bernie Matz
- Miami chef Cindy Hutson to be honored Oct. 10
- Tracking Miami taco joints, from South Beach to Wynwood
- New TiramesU restaurant opening Oct. 6 in South Beach
- Chef Jeremiah's Pork Is Good festival returns to Wynwood in November
- Chefs leave top kitchen posts at Miami Beach restaurants Seagrape, Michael Mina 74
- SeaWatch restaurant gets a face-lift in Lauderdale-by-the-Sea
- The List: Miami's 10 best foods, according to Stripsteak's Derrick Roberts
- Beer of the Week: Harpoon Take 5 Session IPA