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Hokkaido scallop and Hokkaido uni with dashi air at Cureight. Photo by Mai Pham.

Cureight’s former dish from its ever-changing tasting menu – Hokkaido scallop, torched Hokkaido uni and dashi air – was ranked number one on Mai Pham’s list of ‘The Top 10 Houston Dishes of 2016’ in Houston Press.

Pham, a contributing food critic for Houston Press and luxury travel correspondent for Forbes Travel Guide, knew Chef Austin Simmons immediately set the bar high for the full eight-course tasting menu experience after she had her first bite. 

It’s somewhat ironic that the most memorable dish I had this year was served as an amuse-bouche, but you know what they say about first impressions? They last. In this case, the chef was Austin Simmons, the menu was from his 16-seat tasting-menu-only restaurant, Cureight, located inside Hubbell & Hudson Bistro in The Woodlands, and the dish — an Hokkaido scallop with torched uni (sea urchin) so perfectly constructed, I knew the moment that I had it that he was going to work hard to top it for the rest of the evening.

Click here to read more about her experience at Cureight and her other Top 10 Houston Dishes of 2016.