by Chef Chef Cesar Zapata
I cook Vietnamese-Cajun food. When Vietnamese migrated to the States, they settled in warm, coastal cities. Here, they cooked with local ingredients, and Vietnamese-Cajun food was born. My cooking is also influenced by the time I spent in Texas, where I fell in love with the spices and flavors.
Fried eggrolls filled with shrimp, pork, crab meat, and veggies served with nuoc cham (dipping sauce).
Smoked short ribs served with curried chickpea purée, sate (a chili and lemongrass-based sauce), fresh herbs, and chilies
Whipped mascarpone and ricotta, guava gel, cinnamon rice krispies.
*Tax & gratuity not included