Melting Pot
A TASTE OF CALIFORNIA
orn and bred in California, known for its melting pot of cultures, chef David Tang recalls being exposed to various cuisines since young. While he grew up on a diet of home-cooked Cantonese and Vietnamese food thanks to his mixed heritage, he was also familiar with Western, Indian, Mexican and South Korean fare. Tang showcases the culturally, or boiled pork wrap, the poultry is dry-rubbed with Szechuan salt and brushed twice with a kind of Japanese condiment, before it is roasted to deepen the umami flavours. It is served with an ensemble of lettuce and herbs, sweet-sour pickled radish and a miso condiment.
