This is one of the recipes that Executive Chef Marc Brislin created to add elements of Asian fusion to the Blue Wave Bar and Grill dinner menu.
Born in Singapore, and having traveled throughout Asia, Chef Mohan Ismail strives to bring authentic Southeast Asian flavors to the people of Los Angeles. The RockSugar Pan Asian Kitchen menu features cuisines from all over the region gathered together in one place. Indian flatbreads, Thai noodles, and Chinese fried rice all co-exist in harmony at RockSugar.
Chef Ismail selected his Lemongrass Shrimp Cakes with Sweet Chili for you to try at home.
Executive Chef Michael Goodman offers this flavorful dish at the Verandah in the Four Seasons Hotel. It an easy and festive dish to prepare for any occasion. Instead of cider vinegar use rice vinegar and some Sriracha to spice up this slaw. Shrimp could also be a substitute for the meat involved. If you're looking for a vegetarian option, use tofu or portobello mushrooms. This is a great summer dish because it being as light as it is.
A long time house favorite at Buddakan, Dungeness Crab Sticky Rice takes a well-known Chinese dish – stir fried rice – and takes it to the next level for sophisticated palates. Because of the delicate texture of crab meat, it is best to prepare this dish one serving at a time to prevent overcooking the crab. X.O. Sauce, a spicy seafood-based sauce, is available at gourmet food stores and Asian groceries.
This delicious and healthy rice dish is one of Chef Tao's most popular. Although this recipe is served in its own cast iron rice pot at the restaurant, at home you can make it in a regular frying pan and serve it in a bowl. Filled with fresh vegetables and soy protein, Tao's Tofu Rice Pot can be made in a short period of time and is perfect for a healthy lunch or dinner.
The Thai Roasted Buddha Chicken takes the meaty leg/thigh combo and breast portions only from the chicken, and gives them a long, 24-hour dip in a rich marinade, prior to roasting. Serve with your favorite rice dish. The marinade helps impart flavor and will do so for as long as your meat is allowed to rest in the mixture. Since this is Thai-inspired, using peanuts, coconut milk, pineapple and cilantro as a base to soak your chicken in would be a good start. Some sort of chili pepper might be a good ingredient depending on how much spice you'd like to use as well.
From Executive Chef Josh Hernandez himself, this Thai Duck Soup is draws from all routes of Asian flavor, making for a robust and invigorating dish that entices taste buds with a matrimony of succulent smoked duck breast and fresh shiitake mushrooms paired with sweet and sour notes.
This dish consists of pan-seared scallops wrapped with bacon served with wasabi mashed potatoes, grilled asparagus and a cranberry teriyaki glaze.
The Scallop in a Blanket is many different dishes in one. It is comfort food with a twist, and the scallop is the star of the show. This dish hits notes of sweet, creamy, piquant, and earthy. A clean, crisp Pinot Grigio or Sauvignon Blanc would pair well with this dish.
While Geisha House is known for sushi and seafood dishes, this simple crowd pleaser proves that the restaurant also takes its land-based dishes seriously. A trio of well seasoned chops comes with a cucumber salad drizzled with creamy sesame dressing. Yakiniku means grilled meat in Japanese. The traditional sauce consists of Japanese soy sauce, sake, mirin, sugar, garlic, fruit juice and sesame. Shallots and miso-based sauces go well with this dish too. You can substitute Mae Ploy Sweet Chili Sauce or even Hoisin sauce if desired.
Sleek in presentation and stunning in flavor, this decadent dessert is sure to wow anyone you serve. Inspired by the flavors of Asian cuisine, the chocolate dessert incorporates five-spice powder, lending a spicy, savory dimension to an otherwise sweet cake.