Chef Nick Liu (@Ninjachefnick), GwaiLo (@GwaiLoToronto)
As Executive Chef and owner of GwaiLo Asian Brasserie, Chef Nick Liu's merging of Asian influences with French techniques has garnered local and international accolades. His dishes have been enjoyed by dignitaries and royalty, as well as at the esteemed James Beard House.
Chef Danny Bowien (@dannybowien), Mission Chinese Food (@Missionstfood)
Chef Danny Bowien launched with Mission Chinese Food in San Francisco and then in New York. His whimsical, responsibly sourced Chinese food has garnered accolades and awards from Food and Wine and People. He is also a James Beard finalist.
Chef Andy Ricker, Pok Pok (@pokpokpdx)
Chef Andy Ricker is a James Beard award-winner and owner of Ping, Portland, Oregon and Pok Pok, Brooklyn, New York. He has been recognized by the likes of GQ Eats: Top Ten Best New Restaurants (Pok Pok) and the Oregonian as 2009 Rising Star (Ping).
Chef Nuit Regular, Khao San Road (@khaosanroadTO)
Chef Nuit Regular is the culinary talent of Khao San Road. Stemming from Thailand, Regular has won the hearts of local foodies and critics with her authentic and fiery Northern Thai Cuisine.
Chef Cheska Ang (@CheskaZarah), Actinolite (@actinolitefood)
From British Columbia to Ontario, Chef Cheska Ang has established herself in some of Canada's best known kitchens and is currently sous chef at the recently opened Actinolite.
Chef Robbie Hojilla (@RobbieHoho), Mr. Pong's Bar (@Mr_Pongs)
Chef Robbie Hojilla is the chef behind the Asian-Canadian cuisine of Mr. Pong's Bar. He draws his inspiration from Filipino cuisine and delivers using Canadian ingredients to create unique Asian-inspired dishes.
Tickets for the six-course dinner was $95 per person, with optional cocktail and wine pairings at $35 per person. Pairings were developed by Christina Kuypers (@deKuypers), co-founder of GwaiLo, and sponsored by Ponte Wine and Spirits.
Once seated, each guest enjoyed a Hayman's Sloe Gin Sweet & Sour.
Without further ado, here is what I had at the InvASIAN dinner:
OYSTER & PEARLS - Nick Liu
Scallion, egg custard, steamed oyster, smoked beurre blanc, soy lime pearls
Buerre Blanc Bowmore Islay 12yr
CHICKEN ARROZ CALDO - Robbie Hojilla
Chantecler rouge chicken, slow cooked egg, rice porridge, calamnasi, aged ontario soy sauce
(2010 Vouvray Sec, Domaine de Vaugondy, Loire, France - $13 gls)
JINT LOONG MEATBALL - Nuit Regular
Northern thai style pork belly, lemongrass, galangal, kaffir lime, coriander, chili, pomelo salad
(2010 Kung Fu Girl Riesling, Charles Smith, Washington, USA - $16 gls)
LAAP PLAA NEUA - Andy Ricker
Northern thai laap of catfish, complex naam phrik, fried shallots, herbs, sticky rice
(2011 San Vincenzo, Roberto Anselmi, Veneto, Italy - $13 gls)
TEA SMOKED HOG JOWL - Danny Bowien
Quince, sea urchin, scallop mi cuit, corn grits, lapcheoung consommé
(2010 Chardonnay, Bachelder, Niagara, Canada - $21 gls)
or
(2009 Morgon, Louis Jadot Chateau des Jaques, Beaujolais, France - $21 gls)
COCONUT CASSAVA CAKE - Cheska Ang
Caramelized cassava, coconut milk, polvoron, mai con queso
(Happy Endings - Meukow VSOP Cognac, House Preserve, Bitters - $14)
What an outstanding event. InvASIAN brought together six brilliant chefs who donated their time, skill and talent for a great cause. Needless to say, the food was excellent. Each and every plate was incredibly creative, unique, and loaded with fantastic Asian flavours. Truly delicious.
I want to say a big THANK YOU to all the chefs involved, as well as everybody who made InvASIAN possible! Kudos to all of you!
