*** Please Read ***
After over 4 decades of cooking and sharing my love of food ... I am retiring.
Not an easy decision, but, it is catching up with me and my health comes first. Gonna miss this little out-of-the-way space. Gonna miss my most excellent crew, customers and just being in the space. Who knew that in 14 years this little cafe would have garnered international awards, NY Times write ups and such. The best part of the cafe is the people it attracted and how so many became family.
This is what I will miss most of all .. the "Cafe Peeps".
Grazie e vivere la vita.
Sorry, the cafe is booked up to and including the 25th of March, which is the last night of the cafe.
To the menus ~
Cha Cha Kroot
Little rice flour cakes with Spanish chorizo, coconut and chili. Hit with coconut custard and scallion. Served with salsa verde.
Braised spiced chicken, garlic, onion, chili and herbs rolled in pasta sheets and oil fired.
Grilled Smoked Pepper Salmon
A little Khmer Krom flavor with salmon filet rubbed with garlic, Koikuchi soy and smoked black pepper. Grilled and served with Basmati rice, grilled asparagus and tamarind sauce.
Pork shoulder rubbed with garlic, achiote, sea salt and naranja agira. Marinated and wrapped in banana leaves with onion and spice, and then slow roasted for hours. Served with mashed camote and curtido.
THE tamal from Oaxaca ... chicken braised for hours in spiced stock, pulled and laid out on fresh masa spread on banana leaf, hit with fresh mole, wrapped and steamed. Finished with sesame seed and served with Mexican chopped salad.
Wild shrimp minced and mixed with garlic, chili, lemongrass and scallion, Pan grilled and served with jaew sauce.
Little rice flour cakes with crab meat, scallion and coconut. Hit with coconut custard and served with sweet chili.
Ahi steak seasoned and flash grilled. Served with hard boiled egg, sliced baby Dutch potatoes, tomato and green beans, all hit with vinaigrette, olives and anchovy.
Beef tenderloin seasoned and pan seared, sliced and served atop bánh phở (rice noodles) with beef balls in a rich bone broth with aromatic spices, greens, herbs and lime. Chili and Hoisin on the side.
House dish of meaty pork belly seasoned with Southeast Asian spice, pressed and pan fired crisp. Served atop pureed wasabi potatoes with spicy green beans and carrots. Finished with sunflower sprouts and chili.
Dumplings of pork, chicken, ginger and Nappa boiled and served with traditional sauce.
Pepper Pork Stix
Pork tenderloin sliced and marinated in garlic, háoyóu and black pepper. Skewered and grilled.
Banana Leaf Salmon
Salmon filet rubbed with herbs and spice, wrapped in banana leaf with onion, lemon, tomato and herbs, then steamed. Served with camote and elote salad.
Malaysian Chicken Paillard
Chicken breast opened and pounded thin. Seasoned with lemongrass, garlic and white pepper. Dredged in corn flour and pan fired in butter and red palm oil. Finished in stock, lemon juice and green peppercorn. Served with Nasi Goreng and broccoli.
Pork shoulder cubed and marinated in spice paste with ginger, chili, and tamarind. Wok fired with onion, garlic and fresh masala paste. Simmered with curry leaf and star anise. Finished with mustard seed and cashew. Served with yellow rice, cucumber salad and flat bread.
Please read thread below .. thanks.