![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
karohemdA few months ago Burmese food blogger MiMi Aye and Tim Anderson (MasterChef 2011 winner, among others) got together and planned an homage to the food of David Chang who at the time ran a short popup at St. John's in London. They joked they would be able to do it better or at least definitely cheaper. Encouraged by friends and twitter followers they planned a one-off lunch event and this is what happened yesterday.
First course: Five spice pork belly bun, mustard daikon. The meat was incredibly tender, the daikon crunchy and the sauce had a pleasant warmth to it.
Second course: Crispy brawn, chicory, Gochujang mayonnaise. Another celebration of the "cheap" parts of the pig. The meat inside the crispy coating was soft and moist and the spicy mayonnaise went really well with it.
Third course: Spicy sausage and rice cakes, Mandalay Mohntee sauce, crispy leek root. I really liked this, too, but I had to be careful of the tiny slices of green chillies that were really hot. The rice cakes were crispy on the outside and chewy in the middle, an interesting texture.
The next course was a bit different: Frozen foie gras, Gewürztraminer gel, pickled lychees, pine nuts. This was interesting but overall a bit too sweet for me.
The "main" course was Bo Ssäm (slow roasted and pulled pork shoulder) with a variety of Shan style kymchee amd sauces. This came on a large platter with lettuce so each guest could assemble their own wraps. Needless to say, the meat was tender and moist and the accompaniments worked really well.
Dessert: Cereal milk, avocado gelato, chocolate and hazelnut thing. The set milk was malty and the avocado gelato worked really well with the crisp. The idea of avocado ice cream sounds bizarre but it worked because it was neither sweet nor savoury, more earthy.
Overall, the food was excellent and there was a huge amount. I had skipped breakfast and was glad for it, I also didn't need dinner in the evening. Everybody I spoke to or overheard loved it, too so the event was a definite success.
Here are a few more photos from behind the scenes. You can click them to view them larger on flickr:
Still more photos on flickr.
First course: Five spice pork belly bun, mustard daikon. The meat was incredibly tender, the daikon crunchy and the sauce had a pleasant warmth to it.
Second course: Crispy brawn, chicory, Gochujang mayonnaise. Another celebration of the "cheap" parts of the pig. The meat inside the crispy coating was soft and moist and the spicy mayonnaise went really well with it.
Third course: Spicy sausage and rice cakes, Mandalay Mohntee sauce, crispy leek root. I really liked this, too, but I had to be careful of the tiny slices of green chillies that were really hot. The rice cakes were crispy on the outside and chewy in the middle, an interesting texture.
The next course was a bit different: Frozen foie gras, Gewürztraminer gel, pickled lychees, pine nuts. This was interesting but overall a bit too sweet for me.
The "main" course was Bo Ssäm (slow roasted and pulled pork shoulder) with a variety of Shan style kymchee amd sauces. This came on a large platter with lettuce so each guest could assemble their own wraps. Needless to say, the meat was tender and moist and the accompaniments worked really well.
Dessert: Cereal milk, avocado gelato, chocolate and hazelnut thing. The set milk was malty and the avocado gelato worked really well with the crisp. The idea of avocado ice cream sounds bizarre but it worked because it was neither sweet nor savoury, more earthy.
Overall, the food was excellent and there was a huge amount. I had skipped breakfast and was glad for it, I also didn't need dinner in the evening. Everybody I spoke to or overheard loved it, too so the event was a definite success.
Here are a few more photos from behind the scenes. You can click them to view them larger on flickr:
Still more photos on flickr.
