|
PENG S. LOOI'S ASIATIQUE SAUCES
 |
Chef- owner Peng S. Looi of Kentucky-based restaurants August Moon Chinese Bistro and Asiatique offers his Asiatique gourmet line of sauces for anyone who wants to enjoy his exquisite flavors. Originally, the sauces were used at
his Asiatique restaurant hence the name
and he continually had requests from diners
to take home the sauces.
He has begun the venture with three
sauces Sweet Chili-Basil dipping sauce, Lemongrass-Hoisin marinade and Stir-
Fry sauce. Looi says that the sauces were designed to be multi-purpose. For example,
the Sweet Chili-Basil sauce can also be used as a marinade for fish or chicken, or
mixed with olive oil to make vinaigrette. The Lemongrass-Hoisin sauce can also be mixed
with olive oil and orange juice for vinaigrette,
and the Stir-fry sauce can be expanded
upon to make more complex sauces such
as Looi's Strawberry-Garlic sauce. For now,
he is selling them in both restaurants and
in local independent gourmet food stores.
Down the road, Looi says that he will have
six more sauces available, for a total of
nine in the Asiatique line. The Asiatique name is nationally trademarked for catering
restaurant service and sauces. |
| Born and raised in Malaysia, chef Looi came
to the U.S. in 1981 and earned his degree in
civil engineering. He realized his heart was
in cooking and not engineering while serving
an internship. In 1987, Looi and Mimi Ha-
Dabbagh opened August Moon Chinese
Bistro, featuring Chinese cuisine with the
ethnic background. Several years of planning
with partner Pabs Sembillo led to the opening
of Looi's second restaurant, upscale casual
Asiatique, where he serves his innovative and artful interpretation of Pacific Rim dishes. Click here for Peng S. Looi's interview with NAC |
 |
|
