The Portland Phoenix has published a review of Pai Men Miyake.
But at his new spot he has embraced mayonnaise, infused with a variety of spices, which pops up all over the menu — on the pork buns, under salt cod fritters, with fried flounder. The mustardy version served with the fritters also had a sharp capery bite. It was terrific with the light, moist, almost gooey balls of fried salt cod. With the flounder a sweeter mayo, and a greasier fry, obscured some interesting flavors of mushroom sauce and garnish.