Pear Anise Cooler
Posted on 01. Sun, 2010 by admin in Cocktails
Pear Anise Cooler By Khai Duong, Ana Mandara Serves 1 1 star anise ¼ Asian pear 1 bar spoon honey 1 ½ ounce pear liquor 5 ounces light beer 3 thin slices Asian pear for garnish In a shaker, add star anise, Asian pear and honey. Muddle completely. Fill with ice and add pear liquor. Shake and strain into a tall glass. Fill glass halfway with ice. Top with light beer and garnish with a slice of Asian pear. Chef’s Quote: Growing up in Vietnam, we would mix fruit and ice cold beers for a refreshing drink during the hot steamy summers.This is a cocktail that is refreshing that reminds me of those summers.
Interview with Khai Duong
Posted on 01. Sat, 2010 by admin in Interviews/Stories
Chef Khai Duong is beloved by Vietnamese cuisine aficionados for his marriage of traditional Southeast Asian recipes with classic French techniques, thanks to his studies at Le Cordon Bleu. His San Francisco restaurant, Ana Mandara, certainly embodies Eastern mysticism and European romance; ‘Ana Mandara’ translates to ‘beautiful refuge’ and refers to a Vietnamese legend about forbidden lovers who flee to a South Vietnam island and feast upon the foods indigenous to their paradise. The restaurant is world-renowned for creative, complex dishes with whimsical names like “Elixir of Innocence”, a soup of kafir lime and lemongrass broth with filet mignon, and “Tales from the West Sea”, whole fried New Zealand snapper with green mango sauce. Chef Duong’s passion for philanthropy rivals [...]
Khai Duong
Posted on 01. Mon, 2010 by admin in Chefs
ANA MANDARA 891 Beach Street San Francisco, CA 94109 415-771-6800 tel www.anamandara.com A native of Vietnam, Khai Duong brings world-class training and experience to classic Vietnamese family recipes using French technique and a refined sensitivity to contemporary tastes. As a teenager, Duong helped his family open one of the first Vietnamese restaurants in New England in 1977. Duong’s professional experience includes stints at the Hotel de Crillon in Paris, the Boca Raton Resort Hotel in Florida and Le Bernardin in New York City. Duong was also the Executive Chef at Le Colonial in Beverly Hills, where he was at the forefront of introducing upscale Vietnamese cuisine to the American palate.
Steamed Sea Bass with Tiger Lilies
Posted on 10. Thu, 2009 by grace in Fish, GF-Adaptable, Healthy Asian, Rice/Noodles, Vietnamese
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