Ian Chin

1/5/2014

Southeast Asia Meal

First Course

“Amok Carpaccio”

Seasonal Fish (TBD) Rubbed in Cambodian Amok Powder, Served cold with Ka Tieu Pearls, Crispy Basil, and Lime

Second Course

“Cambodian Banh Bot Loc”

Vietnamese Imperial Dumpling filled with Pork, Prahok, and Kroeung. Served with dressed Mizuna, Arugula, Fried Shallots, and Garlic Chive Oil

Third Course

Cao Lau

Vietnamese Rice Noodles with Fresh winter Greens, Nuoc Cham, and Puris

Fourth Course

Braised and Crispy Pork

Cambodian Inspired Crispy Pork Belly, Coconut Rice Roasted in Banana Leaf, Green Papaya Salad,

To Finish

Poached Mochi Balls filled with Coconut, Basil, and Chili eaten in a Fermented Sticky Rice Wine Broth flavored with Jasmine Tea

2-3  Wines will be paired with dishes throughout the meal, a sweet dessert wine will be provided upon request.