This Saturday, we are pleased to feature Azalina Eusope, a private chef and owner of Rambutan catering. She earned her culinary degree in Penang and has also studied in Japan. Professionally she held the title of pastry chef at both the exclusive Raffles Hotel in Singapore and the Shangri-La Resort in Malaysia.
Azalina will donate a portion of her proceeds to La Cocina which serves as a platform for low-income entrepreneurs launching, formalizing or expanding their food businesses. MSF profits will go to the new food pantry at the Women's Building.
MENU:
Rare Beef Salad: Aged Angus Tenderloin, escarole, mint, cilantro, fried shallot, Kaffir Lime Vinaigrette - $8
Spring Rolls: Saba/Mackerel, Sriracha Grapes, Edamame Puree, Mint, Vermicelli - $7.5
Braised Star Anise and Cardamon Black Chicken Curry: with Coconut Mint Coulis, Cucumber Chutney and mixed Berry and Nut spiced Rice - $9
Buckwheat Noodles with Creamy Sweet Potato Broth: topped with shitake, vegetable fritters, egg and spicy sesame-peanut sauce - $7
Ono Kauswe: Coconut Milk Curry soup with noodles, spicy chicken, shallot, cilantro, egg, lime - $7
Penang Duck: Duck Confit and Cracklins with Sambal-Hoisin, cucumber, scallion, cilantro on a homemade flatbread - $7
Lung Shan's Vegan Delight - $5.5
Chai Banana fritters with chocolate coconut screwpine custard and Tairu nutmeg and ginger sauce - $6
Blue Bottle Vietnamese Coffee Ice Cream - $3.25 per scoop
Notes:
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