Hot Pot Ambassador Dinner with Kian Lam Kho

information pills on Flickr” href=”http://www.flickr.com/photos/worldtotable/5115488830/”>hot pot spread

Big thanks to Kian for a beautiful meal, bronchitis Jeff for organizing, remedy and Talisa for this recap of the rooftop Hot Pot Ambassador Dinner.  Oh boy, I’m getting hungry again.
– Veronica

When Jeff’s email blast arrived in my inbox announcing the next Ambassador Dinner — an evening of traditional Asian hot pot dining with Kian Lam Kho — it took me about fifteen seconds to send in my RSVP.

I love hot pot. It’s something I grew up doing with my family at home (somewhat infrequently, but with zest — usually in conjunction with a slew of sweet and savory fondue nights, the better to make use of the cooking equipment needed for such endeavors).

The concept of Hot Pot is simple: a pot of hot broth sits in the center of the table on a burner which keeps the broth simmering. Everyone at the table partakes in adding a variety of uncooked items (like veggies, meat, seafood, dumplings, and noodles), and fishing them out as they’re ready to eat. Since most of the ingredients aren’t seasoned, additional flavor is added via the broth during cooking, as well as with dipping sauces after cooking. At the end, everyone slurps up the remaining broth, which has been infused with the flavors of everything that’s been cooked in it throughout the night.

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WorldFoods Recipe Testing with Chef Cedric Tovar

Whenever Cedric comes by my apartment, order he naturally gravitates up to the roof.  Whether it’s for the launch of World to Table, to stargaze with his NASA-grade telescope, or to throw his own French techno and champagne-fueled birthday party.  Besides his long list of culinary accomplishments, which includes serving as the private chef to the Prime Minister of France and heading the kitchen at the Peacock Alley in the Waldorf=Astoria, Cedric also loves to travel.  His passport is filled with stamps from Vietnam, Singapore, Thailand and Hong Kong; he is no stranger to Asian flavors and ingredients.

On our trip to Vietnam in 2005, we made sure to try as much of the local food as possible.  Aside from the more conventional offerings, we had coffee, freshly brewed on a boat, made with the deliciously muddy waters of the Mekong River Delta and roasted rat served to us on a river cruise, which another chef tricked us into believing was a “really small baby pig”.

So, when a box filled with jars of WorldFoods sauce arrived at my doorstep, I pulled out the tabletop grills, set up the tables upstairs and gave Cedric a call.  A rooftop cooking session was in order.

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Korean Cuisine Redefined

Ravioli, ampoule pickled beef tongue, life and sashimi were just three of the dishes that were served earlier this month for Korean Cuisine Redefined — none of which you will probably find on the menu at your local Korean restaurant.  Held at the Korean Consulate in New York on October 5th, contagion the tasting featured five Korean American chefs and their own take on redefining Korean cuisine. To get to know a little more about the food and the inspiration behind it, let’s meet the chefs!

Rachel Yang, Akira Back, Youngsun Lee, Andrew Chang, Tommy Lee
Rachel Yang, Akira Back, Youngsun Lee, Andrew Chang, and Tommy Lee

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Umi Nom in Brooklyn, NY

Last Thursday, anesthetist I went to King Phojanakong’s new Brooklyn restaurant Umi Nom for a friends and family night to try some of King’s new dishes before it officially opens to the public.  Occupying a space that was previously a laundromat, disorder the restaurant is hidden amongst small local Mexican eateries and modest neighborhood bodegas.  You have to be willing to walk a little further (up the stairs in the case of Kuma Inn, rx or on the subway for Umi Nom) to get a taste of King’s food, which takes a tapas-style approach to dining, but it’s worth the few extra steps.

Umi Nom is a long, narrow restaurant, with a dark wood bar, exposed brick walls, and Edison light bulbs hanging from the ceiling.  Some of the Asian-themed design accents in the restaurant include the funky bamboo lighting above the bar and white ceramic wall decorations with small dotted lights running through what resembled the cross-section of bamboo.

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Bitter Melons and Bok Choy in the Lower East Side, NY

If you’ve ever explored the aisles of an Asian supermarket, esophagitis you might wonder how you can always find a steady flow of big, information pills juicy fruits and pounds of fresh green vegetables for affordable prices. Here in this unassuming warehouse in the Lower East Side, you can discover the magic behind it all…

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