A delicious dose of comfort

While the weather may keep us wondering whether it's truly winter, one thing's for sure at Big Bowl. Executive Chef Marc Bernard's specials are big on taste and comfort.

Maybe it's their delightful shape or a reminder of the made-by-hand care that goes into them, dumplings speak comfort. Bernard's version is stuffed with ground heirloom pork, chopped Chinese chives, napa cabbage and ginger. A spoonful of ginger soy dipping sauce then goes on top.

Hot spicy noodles (made specifically for Big Bowl from an artisan maker on the West Coast) take the spot as the entree special, and this time with all-natural chicken, green beans wrinkled from the hot wok, peanuts, and cilantro tossed with a housemade fiery red curry paste. 

For dessert, the special is coconut sticky rice pudding. The glutinous rice bubbles in coconut milk until super soft and creamy, served with candied kumquats and topped with whipped cream for extra richness.

Seconds, anyone?