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May 2007, Volume 3, Issue 5 |
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ur May issue is dedicated to the most special ladies in our lives |
| as we celebrate Mother's Day! We talk to two of our favorite |
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mother/daughter culinary teams - the An Family of the West coast sensations Crustacean and Thanh Long, and chefs Longteine and Nadsa de Monteiro of Boston's The Elephant Walk—to find out what's cooking in May. We start spreading the news about the best places to dine in our Destination city, New York, and turn the tables on journalist Lisa Ling, who answers questions herself, for a change. |
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What mother doesn't deserve a toast? Learn how to put together the freshest of springtime Asian cocktails, and raise your glass to the woman who loved you, nurtured you, and made you eat your veggies.
As always, we love to hear from you, our favorite foodies!
E-mail info@newasiancuisine.com with questions, comments, and other tasty tidbits.
Wendy Chan & Grace Niwa
Producers & Co-Authors
New Asian Cuisine |
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Journalist. Television Personality. Foodie? Lisa Ling is full of surprises, including a penchant for cartilage & the Food Network. Between traveling all over the globe for National Geographic Channel, serving as a special correspondent for Oprah Winfrey, and planning her upcoming wedding, she doesn't have much downtime. New Asian Cuisine caught up with Lisa mid-whirlwind to get the scoop on her exotic & practiced palate.
"I am a huge foodie! I watch the Food Network
obsessively. I eat out every single meal. I'm a total creature of habit. I have my favorite restaurants in all different cities. Almost all of them happen to be Asian restaurants." - Lisa Ling
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The ladies of the An family are the hardest-working women on the West coast! Hannah, Elizabeth, Monique, Catherine, Jacqueline, and their mother, Helene, are the feminine super forces behind hotspots Crustacean and Thanh Long, serving up savory dishes inspired by Helene's childhood in Vietnam. Each of the restaurants has its share of family secrets, including a 'secret kitchen' that only the An ladies may enter, to ensure that recipes remain carefully guarded. New Asian Cuisine sat down with Elizabeth, CEO of the booming An Family industry, Catherine, the director of catering and special events, and Chef Helene herself.
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| From left: Elizabeth, Helene & Catherine |
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| Restaurant |
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X'ian
362 N. Canon Drive
Beverly Hills, CA 90210
(310) 275-3345 |
| Grocery Stores |
Hawaii Super Market
1702 S. Del Mar Avenue
San Gabriel, CA 91776
(625) 571-8732
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Superfood Warehouse
2650 Rosemead Boulevard
South El Monte, CA 91733
(626) 444-8351 |
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The restaurant industry is a great manifestation of the unique relationship between mothers and daughters and food, most especially in Asian establishments, where family and cultural roots are the key ingredients in any dish.
On the East Coast, Boston's The Elephant Walk showcases French and Cambodian cuisine, thanks to the mother-daughter team of Longteine and Nadsa de Monteiro. This marriage of Southeast Asian and European flavors is not an unusual one.
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New Asian Cuisine has partnered with Asian Restaurant News to produce this monthly column. ARN is a nationally circulated trade magazine, and will help to keep us in the know about Asian restaurant industry’s news. You can reach ARN at 1-888-727-8881 or visit them at www.a-r-n.net . |
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Recognized nationally for her innovative cocktails, Lucy Brennan, owner of Mint/820 in Portland, Oregon recently took the challenge to apply her talents to developing saketinis with Momokawa and Moonstone sakes. The results surprised even her and have been gaining fans quickly.
Lucy worked with a dry Junmai Gingo, a Nigori, a premium Genshu,
Asian Pear and Raspberry infused
sakes. She was to develop new and
distinct signature saketinis. Hours of thinking, tasting and moxing (not
always in that order) lead to a set of
drinks that truly please the palate.
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With a deep purplish rind, and a succulent white pulp, mangosteen fruit is a joy to the eye as well as for the palate. To eat it, you can crush the brittle yet moist rind to reveal the white fruit inside. The fruit comes in the form of variously sized wedged segments, the largest of which may hold a solitary seed. Some people boil, roast, and eat mangosteen seeds as well. Mangosteen has a unique sweet tempered flavor with a slight tinge of sourness. |
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Shiso leaves are rich in calcium and iron and their taste is a blend of cumin, cilantro, and parsley with a hint of cinnamon. It can be either red or green; the red ones are less spicy than the green ones. The Japanese usually add red shiso to tofu or bean curd dishes or use it to wrap pieces of meat. Green shiso leaves are often wrapped around sushi or served with sashimi as a garnish. You can also try shiso with cucumbers, cabbage and fish. To store, wrap leaves in a lightly dampened paper towel, seal in a plastic bag, and chill up to 1 week. Shiso flowers are edible too, and make a great fragrant tea.
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Shungiku has a mild aroma with a hint of flavor of chrysanthemum, making it a perfect addition to salad mixes and dips. Its leaves and stems are used for flavoring soup and stir-fry such as sukiyaki, ohitashi, yosenabe, and shabu-shabu. When buying shungiku, choose green bunches that have thin stems. Avoid overcooking as it will easily lose its structure. Shungiku is a very useful source of vitamin C, carotene, calcium and iron. To store, seal in a plastic bag and chill up to 5 days.
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Crustacean
9646 Little Santa Monica Boulevard
Beverly Hills, CA 90210
310.205.8990
Since it opened its doors in January 1997, Crustacean Beverly Hills has been lauded by the press worldwide for its awarding winning Euro-Vietnamese design, which now features the exotic "Walk on Water" entrance - a serpentine aquarium that winds through the cocktail lounge of the restaurant that guides guests to the French Colonial splendor of the main dining room. A recreation of her grandparents’ French Colonial estate in Hanoi, Elizabeth An's interior design of Crustacean as well as the family's Secret Kitchen and cuisine have been widely acclaimed by the USA Today, InStyle, E, CNN, The Wall Street Journal, Los Angeles Times, Food and Wine, Gourmet and Bon Appétit magazines. |
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Where to begin? Uptown? Downtown? Chinatown? The flavors of New York City range from the simple and traditional to the downright bizarre. Whatever makes your palate perk up, you can't go hungry in the Big Apple. About ten percent of the city's 8 million people are of Asian heritage, with a growing Manhattan population of Chinese, Korean, Vietnamese, Thai, Malaysian citizens. Up in Queens, Jackson Heights and Flushing are packed with South Asian and Chinese residents. The result? A metropolis that's a veritable walking tour of taste, from dumplings to dim sum, low-maintenance noodles to high-budget sushi. |
NAC Recommended Asian Grocery Stores & Restaurants |
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Restaurants
66
241 Church Street
New York, NY 10013
(212) 925-0202
Annisa
13 Barrow Street
New York, NY 10014
(212) 741-6699
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Grocery Stores
H Mart
141-40 Northern Boulevard
Flushing, NY 11354
(718) 358-0700
Kam Man Foods
200 Canal Street
New York, NY 10013
(212) 571-0330 |
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Asian Pear Soother
