My apprehensions about the restaurant Indigo a few months back were a bit premature. Looking back, it's easy to see that culinary transition periods are difficult. Our taste buds are fickle and need even more time to become acclimated to new sensations than their stomach centered owners do. Suddenly, I was fantasizing about taking over the majority of Asia in some sort of neo-colonial sweep. It s very Pirates of the Caribbean and at the same time very Jackie Chan.
Lanterns dangle precariously from the high ceilings.
Still a bit hesitant about the whole pan Asian motif, i played it coy with a vodka cran rather than a Singapore Sling, but it wasn't until I was three quarters of the way through my highball that i noticed that everybody else was drinking beer from what appeared to be oversized pousse-cafe glasses. When in Shanghai, and all that. My partner's Honey Blonde Ale was even better - breezy, light, and closer to a soft reisling than to an Anchor Steam. Both were more alcoholic than I expected, and served in oversized glasses to boot. The charred beef satay on sugar cane is slightly sweet, as one might expect, but is saved by an earthy peanut dipping sauce which was generic but flavorful.