CHEF’S TABLE The Reawakening Of Hashida
WHEN CHEF KENJIRO HASHIDA, affectionately known as Hatch, shows up at his namesake Japanese restaurant, he settles in rather quickly with a cup of coffee that’s possibly bought from a local Chinese eatery.
“Is this your go-to coffee?” I ask.
“Not really. Yesterday, I had drip coffee at Twenty Eight Café on Wilkie Road. The coffee there is excellent. The coffee beans are left to rest with dry fruits. After roasting and blending them, you’ll get a nice fruity taste.” The fact that Hatch dives straight into the
