8B. Greenwich Post, The Darien Times, New Canaan Advertiser, The Ridgefield Press, The Wilton Bulletin, The Redding Pilot, The Weston Forum,(CT), The Lewisboro Ledger(NY). March 22,2007

mayonnaise-eel sauce; sunomono,

assorted seafood with sweet vinegar;

and tuna or toto tartare.

  Impressive are chef's special rolls;

snow mountain, with shrimp tem-

pura and cucumber inside and lob-

ster salad and caviar on the outside;

Dancing eel dragon , with eel and

cucmber on the inside and avocado,

caviar and eel sauce on the out-

side; Rainbow New York sky roll,

crab stick and cucumber inside and

salmon, yellowtail, fluke and avo-

cado inside; Passion roll, spicy tuna,

salmon, yellowtail, fluke and seaweed

and avocado inside, topped with tuna

and served with spicy mayonnaise

sauce outside; and a cooked Thunder

roll with lobster salad, shrimp and

tempura and avocado inside and

edamame, nori (soybean seaweed)

inside.

  Lunch specials include steamed rice

or brown rice, and choice of soup or

green salad. Sushi bar lunch specials

also include choise of soup and

green salad.

  Leading the dessert list are mochi

(moo-chee), a smooth and impressive

ending with a choice of green tea or

ginger ice-cream wrapped in a rice

ring served on a bamboo leaf; and a

contemporary dessert, white and dark

chocolate mousse cake.

  The name Haiku(poetry) has in-

spired a loyal patron to contribute

a poem that ends:

  Here

  There is no lost child crying

No lonely woman or man left unjoyst

  The pleasures found in Haiku

Are with unexhausted scents

And seasoned tastes.

I C R , NY

N

ROSS

IVER

Haiku

Haiku

by FRAN SIKORSKI

  Having been to Southeast Asia and

enjoyed dining in various regions, I

was anticipating a visit to Haiku, an

Asian fusion and sushi restaurant in

Cross River, NY., where the dishes

are classic, Full of color and zest,

portion sizes are moderate, and the

setting is ideal for quiet conversa-

tion.

  Owners of Hailu are Michael Lee

from Malaysia, Peter Diana from

Italy and John Chiang from Taiwan,

who also own several sister restau-

rants in Westchester and Bronxville.

Peter Diana recently opened Lucia

Trattoria on Route 22 in Bedford,

NY.

  Spokesman of the owner Michael

Lee said the partners rotate schedules

to supervise each restaurant.

  Executive chef in Haiku is Simon

Chung from Hong Kong who apprenticed in China and has worked

at several well-known restaurant in

Manhattan, including Shun Lee Palace

and Ching Ching. Attentive service

by the two managers, Shirley Chong

and Hemmy Shu and staff took the

mystery out of the menu and guar-

anteed an appropriate selection of

dishes.

  My choice if a seafood soup was

an ideal one. Made with shrimp, sca-

llops, crab meat and egg whites, its

was rich and satisying combinations

of flavors. Other soup choices are

miso, hot & sour, egg drop and

wonton. My companion enjoyed a

crispy calamari salad with a miso-

vinaigrette dressing, and we shared a

light and refreshing Vietnamese salad

composed with jicama, mango,kiwi,

carrot, crushed peanuts and crispy

cellophane noodles. We continued

our meals with Black Pepper Steak-

Cubes and Malaysian shrimp cooked

with coconut cream.

  Other entree specialties are Seafood

treasure platter with a mild spicy

sauce ; crispy Grand Marnier Prawns

with honey -walnuts sauce; sauteed

Flounder filet with sweet peas and

mushroom; and USDA steak filet.

Michael Lee's mother, Laichan Yee-

Lee, also added some of her Malaysian

prawns, chicken and beancurd re-

cipes to the menu, and we enjoyed

some of those aromatic flavors.

  Appetizers from the kitchen

include shumai (steamed Japanese

shrimp dim sum), Thai vegetarian

spring roll with a mild chili sauce,

peppercorn squid with crispy garlic,

BBQ baby back ribs.

  Sushi bar appetizers are a salmon

ball; pan-seared tuna with wasabi