This Thursday's menu will be a collection of street foods found across Asia--sometimes with an MSF twist. Helping to deliver this will be Carlo Espinas (Filipino; currently working at Bar Jules and formerly chef of Piccino), Danny Bowien (Korean; currently working at Bar Tartine and Good Evening Thursday) and Chris Ying (Chinese; Co-Editor of Meat Paper and formerly of Foreign Cinema and Downtown).
MSF Profits will go to the Chinatown Community Development Center's Food Pantry which provides groceries for 190 Single Room Occupancy Tenants each week. "The food distribution is special to Chinatown CDC because many tenants are willing to volunteer. The elderly and teenagers work side-by-side and get acquainted at the same time."
MENU:
Kinilaw: Rock Shrimp and Tilapia Ceviche with calamansi, avocado, banana ketchup and ube chips - $8.5
Ddukbokki: chili-braised rice cakes with sesame leaves, quail eggs, nori, kimchi, and salt pickled daikon, mozzarella - $7 (can be made vegan)
Seared scallops on scallion noodles with sesame oil, ginger, and snowed
garlic - $10
Charred Five Spice Chicken or Grilled Bamboo Shoot (vegan) with mint, cilantro, baguette and young coconut juice - $6.5
Thai Chili Chicken Wing with celery, Asian pear, ginger salad - $7.5
Duck Taco Dorado with queso fresco, cucumber, cilantro, scallion, hoisin salsa - $5.5
Seared Spam, Pineapple and Rice Maki with Shaved Foie Gras - $11
Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in miso soup - $5.5
Mango Pudding with chili lime granita - $4.5
Humphry Slocombe Salt & Pepper Ice Cream - $3.25 per scoop
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