• Alum of Tanaka San, Lion Head
• A decade of experience in professional kitchens
• Experienced in Thai, Vietnamese, Chinese cuisines
Lemongrass-marinated grilled tofu, pickled daikon and carrot, cucumber, and a mix of fresh herbs are set upon a bed of fresh rice vermicelli noodles and chopped green leaf lettuce. Finishing this dish is a side of soy chili dressing.
lemongrass tofu (lemongrass, brown sugar, lime juice, garlic, canola oil), organic spring mix, pickled carrot and daikon (daikon, carrot, vinegar, sugar), cucumber, mint, cilantro, shiso, vegan Nuoc Cham Sauce (GF soy sauce, rice vinegar, Thai chili, garlic, palm sugar, lime), rice vermicelli (rice flour, water)