SOBE WFF 2016-Croquette & Champagne - Taste Curator

Home
About
Services
- Chef Services
- Consulting
Food
- Taste This
- Recipes
Blog

Home
About
Services
- Chef Services
- Consulting
Food
- Taste This
- Recipes
Blog

SOBE WFF 2016-Croquette & Champagne

Jun 09. 2016

TC2016 Lan

fare0120@live.com

Miami Swim Show 2016

WFF 2016 -Croquette & Champagne – Miami, FL

Related Posts

Legend Series Dinner 2016 – Jax, FL

Jun 08. 2016

ICFF & NSS 2016 – NYC, NY

Jun 07. 2016

Fish to Fork 2016 – Amelia Island, FL

Oct 09. 2015

WFF 2016 – with Chrissy Tengen- Miami, FL

Jun 09. 2015

Leave a Comment Cancel Reply

TASTEagram @thetastecurator

Instagram

This would have been boring baked tilapia but not after I plated it. We eat with our eyes so why not put some efforts into our food presentation? Green bamboo rice, daikon flutes, tilapia, topped with purple carrot scales, garnished with roasted okra & wasabi coconut sauce, and sriracha on yellow beet petal #jacksonvillefoodie #jacksonvillefoodies #popupdinner #popupdinners #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #jacksonville #tastecurator #thetastecurator #bakedfish #bamboorice #greenrice #wasabicoconut #fancyfish #gourmetfish #fishdinner #homechef #homechefs #popupchef #gourmetchef #gourmetchefs #asianchef #asianchefs #vietnamesechef #highendchefs #plating #creativefish #okra

If you’ve never had this out-of-this-world delicious Vietnamese authentic dish, “bun bo Hue”, you are missing out. (The word Hue is capitalized because it originates from the region Hue). This spicy hearty noodle dish will blow “pho” out of the water. I simmered the broth with beef bones & marrow, chicken backs, pork hocks in charred onion for 16 hours. When simmered for this long (up to 24 hrs), all these rich collagen, gelatin, amino acids, minerals, glycosaminoglycans (which include glucosamine) from the bones are released into the broth. I then strained it, let it cool, and as always, I stored the pot overnight in the fridge so in the morning, I could discard all that nasty layer of dense fat. Then I finished cooking my broth by throwing in lots of sautéed lemongrass, annato seeds and red peppers, and my own home made bbH seasoning (I never use store bought instant bbH seasoning, bc it’s full of preservatives and msg). This time I made bbH with filet mignon (bc my grocer ran out of beef shank), and sliced pork roll (the authentic way to eat bbH) #nomsg #bonebroth #healthyvietnamesefood #vietcooking #vietcook #vietchef #vietnamesecooking #vietnamesechef #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #homechef #homechefs #popupchef #gourmetchef #gourmetchefs #asianchef #asianchefs #vietnamesechef #tastecurator #thetastecurator #bunbohue #búnbòhuế #bunbohue🍜 #bbh #bestvietnamesefood

Raw veggies can be boring, but when you put them in spring rolls, they instantly become this beautiful & super delicious dish. I increased the nutritional value by using brown rice vermicelli instead of the white one. And I made them two ways: with the traditional boiled shrimp, and with sliced chạo tôm (grilled shrimp paste on sugarcane). They’re such a healthy & tasty dish, even with a rich peanut hoisin coconut water dipping sauce #healthyvietnamesefood #vietcooking #vietcook #vietchef #vietnamesecooking #vietnamesechef #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #homechef #homechefs #popupchef #gourmetchef #gourmetchefs #asianchef #asianchefs #vietnamesechef #vietnamesechefs #highendchefs #tastecurator #thetastecurator

My take on “mì xào giòn”, Vietnamese crispy noodle with green rice flakes shrimp, roasted chicken, cukes, charred leek, yellow heirloom carrot, seafood bisque, and guess what’s that yellow, purple & red round thing? #asianfood #asianfoods #asianfusion #asianfusions #tastecurator #thetastecurator #gastronomy #truecooks #gourmetchef #instachefs #mixaogion #gastroart #chefsofinstagram #deliciousasianfood #deliciousasian #deliciousfoods #homechef #homechefs #popupchef #mixaogion #crispynoodle #asiannoodle #asiannoodles #greenriceflakes #riceflakes #greenshrimp #charredleeks #asianchef #asianchefs #vietnamesechef

I know I’ve found my calling when all I want to do since the time I wake up to the time I go to sleep (and often even in my sleep) is think about all things associated with the creation of food: ingredients, techniques, developing flavors, cooking, plating, presenting, improving recipes, discovering new tastes, etc. Even when these thoughts are not always active as I carry on my busy days with other things, they are always lurking in my head, ready to dominate it the moment I let them. It’s more than a passion; it’s an obsession. I love being a chef because of its creativity aspect and how my food brings joy to others, which in turns, makes me happy. My passion has been there all along, but in my younger days, they were overshadowed by all the other noises. I was too busy chasing after society’s meaning of success: climbing the corporate ladder, making money, keeping up with the status quo. Everything happens for a reason so I’m not sorry for the winding road that led me to where I am now. But it’s never too late to follow your dreams.
Don’t let anyone tell you that you can’t do something. Take some time to be more in touch with our feelings, to listen to ourselves. “Don’t let the noise of others drown out our own inner voice,” Steve Jobs. #word #chefsinspiration #itsnottoolatetostart #followyourdream #passionatechef #innervoice

Made pan fried tilapia, with baby cukes ribbon, red curry cracker, green bamboo rice, and wasabi & coconut sauce. I found this aromatic rice that comes in this beautiful non-artificially green color because it’s been infused with pure bamboo juice to recreate the ancient Chinese tradition of cooking rice inside bamboo shoots. It’s pretty pricey at grocery stores but you can purchase online for almost half the cost at @woodlandfoods #jacksonvillefoodie #jacksonvillefoodies #popupdinner #popupdinners #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #jacksonvillemagazine #jacksonvillemag #jacksonville #jackaboutjax #edibleneflorida #tastecurator #thetastecurator #panfriedfish #bamboorice #greenrice #wasabicoconut #fancyfish #gourmetfish #fishdinner

Had this yummy glass jelly dessert at one of the food stalls in EmQuartier Helix Building in Bangkok, a massive mall with the best food court I have ever seen #dessert #desserts #sweets #tastecurator #thetastecurator #asiandessert #asiansweet #asiansweets #asiandesserts #emquartier #emporiumquartier #bangkokfood #bangkokfoodies #bangkokfoodie #emquartierdistrict #theemquartier #glassjelly

More of my fave Asian desserts. I got these little pandan coconut spongy cakes that were made fresh hot off the stove, next door to #jayfai while we were waiting for our table. I don’t know what they are called in Bangkok (anyone knows, please share), but they are kind of like Vietnamese bánh bò to me. The next dessert we got at Bangkok airport: purple sticky rice with the sweetest ripest mango ever, with sweet coconut cream, a typical Thai dessert. #dessert #desserts #sweets #tastecurator #thetastecurator #asiandessert #asiansweet #asiansweets #asiandesserts #pandancake #pandancakes #purplestickyrice #mangodessert #mangodesserts #thaidessert #thaidesserts #banhbo #ladua

I can’t believe we lost another great chef, this time “The Godfather of Michelin”, said fellow chef Gordon Ramsey. A wave of sadness came over me as I recalled L’ Atelier de Joël Robuchon was actually my #firstmichelinexperience, which a friend took me to when I was in Paris about 13 years ago. My husband’s childhood friend and a foodie, he told me it would be an unforgettable meal- and he was right. I was so in awe of this incredible meal that afterwards, I wrote a full article about it describing each dish passionately that was published in a professional newsletter. I remember the atelier being a tiny place (but later found out it may be the world’s most expensive restaurant chain). There were no tables but just high chairs around a bar where all diners sat, with a kitchen in the back of the bar. We had a tasting menu that included memorable dishes like some kind of cauliflower cream, a super rich & delicious mash potato, langoustine with truffle, and his signature egg dish that was out of this world delicious. That meal changed my life and turned me into a Michelin seeker ever since. I wasn’t in the habit of taking pix of my food back then (there was no Instagram, lol), but I wish I did. The last time I visited one of chef Robuchon’s outposts was in Hong Hong three years ago when my daughter came across his Le Salon de Thé. As we sat there having some macarons and tea, I told her the story about how I became a foodie because of the meal I ate at this chef’s L’ Atelier in Paris. Chef Robuchon has inspired many chefs around the world, including me, to push the boundaries of perfection. May you RIP, Monsieur Robuchon, on se souviendra toujours de vous! #joelrobuchonparis #joelrobuchon #joelrobuchonrestaurant #chefrobuchon

This half moon white bamboo bag wasn’t found in Vietnam (like my black and natural one), but I happened to find it at Riokrio.com for such a reasonable price too. This contemporary handbag is so hot that even the @themuseumofmodernart MOMA Design store sells it (via the high end label Cult Gaia) in a pastel multi colored design. This bag also has sentimental value for me because I first saw it on my mom in Vietnam, who was a fashionista back then. It’s true that fashion repeats itself, and it’s been decades since it was trendy, and now I’m just delighted that it’s back in fashion. And the fact that it’s made with a sustainable material like bamboo makes it even sweeter. It’s durable and lightweight, and its half moon design changes the expectations of what a clutch can look like. #trendybags #trendybag #hottestbags #hothandbags #hothandbag #hotfashion #hotfashions #halfmoonbag #bamboobag #bamboobags #whitebag #whitebags #fashionista #fashionistas #stylishchef #coolbag #coolbags

This is the IT bag for the summer and I found both natural and black colors everywhere in #danang and #hoian, Vietnam. This bag also has sentimental value for me because I first saw it on my mom in Vietnam, who was a fashionista back then. It’s true that fashion repeats itself, and it’s been decades since it was trendy, and now I’m just delighted that it’s back in fashion. And the fact that it’s made with a sustainable material like bamboo makes it even sweeter. It’s durable and lightweight, and its half moon design changes the expectations of what a clutch can look like #trendybags #trendybag #hottestbags #hothandbags #hothandbag #hotfashion #hotfashions #halfmoonbag #bamboobag #bamboobags #blackbag #blackbags #fashionista #fashionistas #stylishchef #coolbag #coolbags

$This half moon bamboo bag is worth crushing over. The trendy label is under CultGaia and they are sold at Neiman Marcus and Bergdoff Goodman for around $300 but I got mine in Vietnam for a fraction of the cost (we’re talking in the low 2 digits here). And the craftsmanship is outstanding, if you know where to buy. This is the IT bag for the summer and I found both natural and black colors everywhere in #danang and #hoian, Vietnam. This bag also has sentimental value for me because I first saw it on my mom in Vietnam, who was a fashionista back then. It’s true that fashion repeats itself, and it’s been decades since it was trendy, and now I’m just delighted that it’s back in fashion. And the fact that it’s made with a sustainable material like bamboo makes it even sweeter. It’s durable and lightweight, and its half moon design changes the expectations of what a clutch can look like #trendybags #trendybag #hottestbags #hothandbags #hothandbag #hotfashion #hotfashions #halfmoonbag #bamboobag #bamboobags #blackbag #blackbags #fashionista #fashionistas #stylishchef #coolbag #coolbags$

And here were some of my fave desserts in Vietnam: 1) coconut Eggrolls in pandan wrapper with peanuts and coconut cream dipping sauce; and 2) coconut ice cream with sweet sticky rice, topped with mangoes, peanuts, and passion fruit #dessert #desserts #sweets #tastecurator #thetastecurator #asiandessert #asiansweet #asiansweets #asiandesserts #stickyricedessert #coconutdessert #coconutdesserts #vietnamesedessert #vietnamesedesserts #coconuticecream #coconuticecream🍦 #mango #passionfruit

While we’re on the Asian dessert train, this was my fave dessert in Bangkok: Thai iced tea ice cream, pandan sticky rice, fresh young coconut, and palm seeds, served in coconut shell, yummmmyyyyy #dessert #desserts #sweets #tastecurator #thetastecurator #asiandessert #asiansweet #asiansweets #asiandesserts #thaiicedtea #thaiicedteaicecream #pandanstickyrice #youngcoconut #palmseed #palmseeds #thaidessert #thaidesserts

I love Asian desserts, or Western desserts using Asian flavors, like this ube soft serve with black sesame cone at @momacha. The ube flavor was so intense. They also make matcha the authentic way, using a Japanese bamboo wisk to dissolve the fresh matcha powder. I have one at home; there’s no other way to make matcha tea #momacha
#dessert #desserts #sweets #tastecurator #thetastecurator #asiandessert #asiansweet #asiansweets #asiandesserts #ubesoftserve #ubeicecream #ubedessert #blacksesame #newforkcity #nycfood #topcitybites #tasteofny #nycfoodchaser #forkyeah #buzzfeast #eatingnyc #nycfoodie #bestfoodny #timeoutnewyork

Nothing compares to an ethnic home cooked meal where not only I got to taste the delicious food but learn more about the culture and even how to make them. This was as authentic as it got, an Indian home cooked meal from a friend (L to R): apple chutney (so flavorful), Navratna korma (made of 9 vegs & delicious), pulao rice (yum), puri/poori bread (out of this world), dhokla (my fave, tastes like a fluffy airy chick peas bread), dosa bread (so crispy and thin), dosa masala (to stuff inside the dosa bread), chole masala (lovely), and Gulab Jambu dessert (sinfully good). What a treat! #applechutney #pulaorice #poori #puri #dhokla #dhoklas #dosa #dosamasala #gulabjambu #indianfood #authenticindianfood #homecookedindianfood #deliciousindianfood

Wish you could smell these baked buns. I made the buns bigger and wrapped fresh pandan leaves around them to give them a unique look. They look so pretty and smell so good that I just want to look at them and smell them, lol #stuffedbun #stuffedbuns #bakedbuns #bakedbun #bakedbao #bakedbuns #tastecurator #thetastecurator
#chinesebun #chinesebuns #homechef #homechefs #popupchef #professionalchefs #professionalchef #vegetablebun #veggiebun popupdinner #popupdinners #foodiesofjacksonville
#folioweekly #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #morenga #pandan #pandanbun

It was fun to be included in this BuzzFeed article, and interesting to find out what food pros eat for breakfast. I love it that chef ‘O Brien eats porridge for breakfast like me. IG only lets you group post up to 10 images so can’t show you the full article, but check it out online https://www.google.com/amp/s/www.buzzfeed.com/amphtml/michelleno/food-professional-and-chef-breakfast-diary #breakfast #whatchefseat #chefsbreakfast #porridge #asianporridge

Made vegetable baked buns for a friend: potato, mushroom, leek and peas, garnished with morenga leaves #stuffedbun #stuffedbuns #bakedbuns #bakedbun #bakedbao #bakedbuns #tastecurator #thetastecurator
#chinesebun #chinesebuns #homechef #homechefs #popupchef #professionalchefs #professionalchef #vegetablebun #veggiebun popupdinner #popupdinners #foodiesofjacksonville
#folioweekly #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef

Baohaus baes! We practically inhaled these: pork belly and fried chicken baos #baohausnyc #baohausny #bao #porkbellybao #porkbellybaobuns #friedchickenbao #nyeat #nyeats

CONTACT PRESS / PRAISES BOUTIQUE