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Bossam-inspired oysters

Lamp and I love bossam: the succulent, juicy and flavorful pork is complemented by the aromatic sesame leaf, briny oysters, sweet kimchi and salty fermented shrimps. Being so much in love with the dish, I couldn’t stop thinking about the disparate components and how well they combine together. I was particularly intrigued by the contribution of raw oysters to the overall experience of bossam and decided to make oysters the focus of our homage to bossam. Most of the flavors and spices of bossam were included in this recipe but with oysters providing juiciness and succulence, boiled pork belly was replaced with prosciutto.

Bossam-inspired oysters & prosciutto (photo courtesy of Mai @ FlavorBoulevard)

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Chilled tomato soup topped with yuba cream

We are always on the look out for unusual pairings of ingredients and admire the chefs who made the disparate items into a unified dish. We adapted this light and tasty soup from Chef Murata’s beautiful Kaiseki book and used the soup as an intermezzo. The soup’s intense tomato flavor and thick texture was perfectly balanced out by the rich yet light and savory frothiness of the yuba cream that always magically floated to the top.

Chilled tomato soup topped with yuba cream - photo courtesy of Elaine Vo

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Chim cút nướng quất/tắc muối / Roasted kumquat quails

We’re excited to share with you a real simple dish we created that’s been a runaway hit at every dinner we’ve served it. At the heart of the dish is our love for the flavor of salted kumquats, with its floral citrus scent transformed into an earthy and complex ancient aroma after months of aging. That flavor paired with juicy, just slightly gamey quails proved to be a winning combination, one that we haven’t encountered anywhere else.

Roasted kumquat quail - photo courtesy of Elaine Vo

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