One of our first courses was a Porcelain egg with liquid yolk. We followed that course with a Southern-inspired dish. Creamy potato-dusted grits with Chinese XO sauce.
This dish was called, “Watermelon bulgogi.” In order to get the texture just right, we dehydrated watermelon slices, and seasoned them as if they were beef. We grilled up the slices, then served them in a lettuce cup. Next, we served a Curry potato dosa, or Indian crepe, with spicy mango chutney.
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.
Recent Blog Posts
- Who would takeover our blog???
- Follow us on Social Media!
- TV Dinner event with the Specktator!
- Chinese New Year 2014!
- A meal for 4 for only $9.07 in food!
- Cooking Classes
- Local Happenings
- Must Reads
- National Holidays
- Top Chef
- Wine dinners