People often compare us to the hottest Asian restaurnt in their favortie cities. In those cities, modern Asian takes on a whole new meaning, with tacos added to menu mixes, and pork belly and steamed buns taking over entire bar scenes.
This weekend, some of our Blue Bamboo friends challenged us to cook the recipes from the hottest Asian restaurants in the country who happen to have cookbooks.
Never one to turn down a challenge, especially when food is involved, We did just that. There was only one condition, though. My friends had to cook along with me. I wasn’t about to do all of the work myself. We took four days to source ingredients, prepare recipes, and cook our ultimate Hot Asian spot tasting.
In the end, my friends and I prepared Pork belly tacos, Sous vide glazed chicken wings, Ham hock rillette, Ground chuck-short rib-brisket burgers, and Passionfruit-coffee chocolate chip cake.
Every bit of work that we did to make buns from scratch, roll out taco shells, hand grind beef cuts, and hand-pick ham hocks to puree was worth it. The meal was delicious, and I even learned some new techniques that will probably make its way on to our menu in the near future.
Recently, I added some fun new equipment to our collection to better the way that we cook at Blue Bamboo. This equipment is made for laboratories, and since cooking is science, I thought they’d be perfect toys for our kitchen. These toys really did come in handy for our menu. We were able to cook our chicken wings to the exact temperature that we wanted them to be.
We hand rolled and then braided buns for our burgers.
That made for an intersting pairing of flavors, that really worked. All in all, the recipes that we made were delicious! Look for some of these borrowed flavor combinations to appear on our Blue Bamboo menu soon!
About the Blog
Chef Dennis Chan is the creator of Blue Bamboo, a great restaurant. He writes this blog as an outlet for his food ideas and to keep fans of Blue Bamboo, Hip Asian Comfort Food and his cooking classes up-to-date.
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