Monthly Archives: January 2016

    Chinese New Year in Scottsdale, Eat These Lucky Foods

    The Chinese New Year is nearly upon us and so are all the delicious traditional foods that come with it. If you’re familiar with CNY dishes, you’ve probably picked up that there are more than just a few key ingredients and dishes that seem to make an appearance every year. Though they definitely make for delicious favorites, there’s a lot of important symbolism in each of them.


    1. Jiaozi

    Jiaozi is a kind of dumpling that is popular in Chinese culture and especially around Chinese New Year.  These special little dumplings resemble yuanbao, a type of Chinese currency, and for this reason they are thought to bring wealth in the New Year.


    1. Long Noodles

    The longer the noodle, the longer the life! At least that’s how the saying goes. Ok, so it’s not a saying but that is indeed the belief behind noodles and the New Year. Dishes served with long noodles are thought to bring long and prosperous lives to those who eat them.


    1. Whole Fish

    The trick for this one is, it must still have a face and a tail. From end to end, this dish served whole represents a year of good fortune and wealth from beginning to end.


    If you’re lucky, your favorite Asian-fusion restaurant might serve up some of these dishes and give you the ultimate, flavorful plate of luck. But if you’d rather the experts cook something up for you, Ling & Louie’s Bar and Grill is featuring a limited time only Feast of Fortune menu with delicious dishes that incorporate all of these ingredients and more plus a Lucky Libations menu featuring specialty cocktails crafted by in-house experts.


    Look forward to dishes like Steamed Dumplings, Dan Dan Noodles, Crispy Asian Sea Bass and the Char Siu Pork Tenderloin. On the drink menu, guests can savor lucky concoctions such as the Perennial Peach, Coconut Confidant, the Orange Opulance and Prosperous Pineapple.


    For more info on Ling & Louie’s Chinese New Year 2016 menu, click here!


    Pinot Envy Wine Dinner

    Event on 2/23/2016 at 6:30

    Join Ling & Louie’s Asian Bar and Grill as we present a fabulous Pinot-centric wine pairing dinner!

    Enjoy great examples of Pinot Gris and Pinot Noir from Jackson Family’s portfolio, each paired with our unique Modern Asian cuisine!

    Space for this special engagement is limited. Please call 208-888-5000 to make your reservations today!

    $44/person ++

    Ahi Poke Tartare
    Diced avocado, tomatoes, onions, scallion oil

    Kendall Jackson ‘Vinter’s Reserve’ Pinot Gris
    Monterey, CA

    Wo-Seared Scallops
    Shiitake-dashi broth

    Siduri Pinot Noir
    Williamette Valley, OR

    Beijing Duck Breast
    Sweet hoisin sauce, green onions, crepes

    La Crema Pinot Noir
    Monterey, CA

    Green Curry Pork
    Green beans, mushrooms, Thai basil, green curry-coconut sauce

    Byron Pinot Noir
    Santa Barbara Country, CA

    Roasted Peaches
    Whipped mascarpone, candied bacon

    Benvolio Pinot Grigio
    Friuli DOC, Italy

    Chinese New Year Cocktail Dinner

    Event on 2/11/2016 at 6:30


    Join Ling & Louie’s Scottsdale for our special Chinese New Year Cocktail Dinner on February 11th, 2016.

    $47/person ++ Seating is limited for this special event.
    Call 480-767-5464 to make your reservations today!
    Reception at 6:30, Dinner served at 6:45

    Dumpling Duo
    Steamed pork dumpling with a spicy peanut sauce
    Crispy pork dumpling with a green curry-coconut sauce

    Prosperous Pineapple Skyy Infusions Pineapple Vodka, muddled kiwi, ginger

    Dan Dan Noodles
    Marinated chicken simmered in a spicy bean sauce, served over udon noodles with fresh cucumber, bean sprouts and carrots

    Orange Opulence Skyy Infusions Blood Orange Vodka, Campari and grapefruit juice, topped with sparkling water

    Land & Sea
    Char Siu Pork Tenderloin with asparagus spears
    Crispy Asian Sea Bass with fresh vegetables

    Coconut Confidant Skyy Infusions Coconut Vodka, Veev Acai Spirit, fresh raspberries, ginger-lime syrup
    Five Spice Crème Brulee Topped with caramelized peaches

    Perennial Peach Skyy Infusions Georgia Peach Vodka, Thatcher’s Elderflower Liqueur, sparkling wine


    Australian Wines: The Wines of the Land from Down Undah!

    Not every region of the world is blessed with the perfect climate conditions to make wines fit for the wine connoisseur. Like Goldilocks and the Three Bears, some regions are simply too cold, too dry or too anything to give grapes what they need to mature just right. Wine grapes mainly thrive on the 30th and the 50th degree of latitude, in the Northern and Southern hemispheres of the world, just perfect for our gold-locked friends, Australia and New Zealand.


    But the two countries haven’t always been known for their wine production. As many of you already know, France, Germany, Italy and other European countries were known as the original wine experts of the world. It wasn’t until recent decades that the two countries really hammered their name into the wine industry.


    Sauvignon Blanc

    If you’ve ever tasted a New Zealand Sauvignon Blanc, then you probably understand why they’re one of the leading producers of the wine and why they’ve set the bar so higher for wine producers everywhere. Wine critics describe NZ’s Sauvignon Blanc as pungent and aromatic with tropical fruit overtones. This wine typically pairs well with fresh flavors including seafood, citrusy and savory dishes.


    Chardonnay: Australia vs. New Zealand

    Australia is to Chardonnay as New Zealand is to Sauvignon Blanc. Chardonnay is Australia’s most popular white wine. It’s known for its fruity notes from both warm and cool climate regions and can be found in varying levels of acidity depending on where it was produced.


    But today, New Zealand offers a similar deal. Even just within the islands of New Zealand, you’ll find many flavors of Chardonnay. Depending on the region of the country you travel to (down the wine aisle that is), you might find different levels of acidity, light to full-bodiedness and different flavors.


    So who does it better? It’s hard to say. Before the 90’s Australia’s Chardonnays were known to be heavily oaked‚ over ripe and buttery, not exactly fan favorites. But when they figured it out, boy, did they ever. But like a younger sibling living in the shadow of their older and more experienced brother, New Zealand was quietly perfecting the crisp, fruity and acidic Chardonnay wine lovers everywhere so widely praise.



    Shiraz, also called Syrah in other parts of the world, is the big, bold, red grape of Australia. Though it grows in many other parts of the world including Chile, France and some parts of the U.S, Australian Shiraz grapes are known to produce a medium-full body wine with round jammier fruit flavors and other notes including black cherry, dark chocolate, plum and black pepper. Currently it’s the most produced grape in Australia, making the Aussies the second biggest exporter of Shiraz after France.

    Cabernet Sauvignon

    Your typical Cabernet Sauvignon wine is full-bodied, filled with dark fruity flavors and savoriness and for the most part they had always been up until the 1990’s. You’ll find that there’s quite a bit of variation of flavors within the Carbernets, even within Australia. But as of recently, Australia and other parts of the world known for their Cabernet Sauvignons have taken a turn for the riper fruity flavors.


    But enough talking, let’s get to tasting! Join us for our Down Under Wine Dinner on January 14th to tour Australia’s world of delicious wines paired with Ling & Louie’s signature dishes. See you there!




Ling & Louie's is a proud member of Desert Island Restaurants family.