Vegan Bánh Xèo with lions mane, asparagus, ramps and a rhubarb nước mắm
A non-traditional take using local seasonal ingredients I found at the market. The rhubarb adds a nice and bright tartness to the already citrus forward nước mắm.
Some of my favorite moments, bites, sips from a 4 week trip to Paris and a weekend in London
1. Browsing the crazy selection of archive at @lobscur_paris with Link
2. Post lunch at @septimeparis
3. Jérôme Saurigny, Biclir 2022 and my favorite type of snacks at @auxdeuxamis
4. Caroline Gimenez, Preciado 2022 and the entire meal at @19saintroch
5. Yumi and I after an incredible lunch at @40maltbystreet
6. Fresh madeleines at @st.john.restaurant
7. Chicken meatball, pita and the most delicious romesco sauce at @lerigmarole
8. Tamago sando and my favorite cortado in Paris at @dreaminman_paris
9. The wine lineup at @septimeparis
10. Best choux in the city at @tapisserie_patisserie
11. The coolest soap dispenser at @septimeparis
12. Alain Castex ‘Canta Mañana’ 2021 at @vivantdeux
13. Wigmore ice cream with meringue and bread caramel at @_planque_
14. One of the best tom yum pla I’ve ever had at @pochanaparis
15. Daniel Sage ‘Un Trajet Inutile’ 2023 at @40maltbystreet
16. Refreshing and flavorful Salpicón de res at @tarantulaparis
17. Leek and cheddar croquettes at @40maltbystreet
18. The interior at @_planque_
19. Olive oil and banana ice cream at @f.o.l.d.e.r.o.l
20. Spätzel pasta al brodo at @montezuma.cafe
guess who’s back in town ? Toronto ! after successful stints in Tokyo, California and London our good friend Kevin is back to fire up the kitchen counter at EJ. as always, expect his usual flavorful style inspired by his many travels and his Vietnamese background. he’ll be rocking at EJ for the next three weeks. don’t miss it !
Toasted rice choux, genmaicha & vanilla bean cream, and strawberry
Inspired by the choux à la tropézienne. I swapped out the pearl sugar for bubu arare (toasted rice pearls), crusted onto the craquelin disks before baking. Leaning into the flavors of rice with genmaicha (green tea blended with roasted brown rice) and strawberry to balance.
“Shrimp toast” saucisson brioché
My first attempt at a saucisson brioché but with the flavors of a shrimp toast. Sesame crusted brioché and my mom’s chunky shrimp farce recipe turned into a sausage. Seared in butter and served with a cilantro aioli, herb salad tossed in a grainy mustard vinaigrette and pickled shallots.
Here’s a look at a 3 day @seeyousoon.to kitchen takeover at @sakaibarto in Toronto
Cooking our take on a Japanese Izakaya with Vietnamese and Filipino flavors!
#workvlog #popupchef #foodpopup #cheflife #chef
Muscat grape tart filled with matcha pastry cream, diced and skinned Muscat grapes, shiso and white chocolate cremeux. Inspired by a grape and whipped cream sando from 7-Eleven in Japan.
For a 3-day @seeyousoon.to kitchen takeover at @sakaibarto
Phở Tortellini en Brodo.
Served with a sidecar of the usual phở fixins; raw white onion, Thai basil and a lime wedge.
Full recipe on my substack, link in bio :)
#tortellinienbrodo #pho #vietnamesefood #italianfood #recipe
Phở Tortellini en Brodo
This dish first came to inception in 2024 for a @seeyousoon.to pop-up at @giagiagiamtl
Since then I’ve done a few other iterations with the filling. This one was made with leftover pâté en croûte farce which had chicken liver, ground pork shoulder, pork belly, foie gras, phở spices, crispy shallots, crispy onions, cilantro, garlic and shallots cooked in cognac. Served with the usual phở fixins of raw sliced onion, Thai basil and a lime wedge. A warming meal during a snowy day in Toronto.
Back in November, @seeyousoon.to flew to Tokyo for a one night pop-up at our good friends restaurant, @ac_house_jp
Here’s a look at the process from prep to service!
Much love to the AC House family ❤️
#workvlog #cooking #chef #foodpopup #tokyo
