A TASTE OF CALIFORNIA
Born and bred in California, known for its melting pot of cultures, chef David Tang recalls being exposed to various cuisines since young. While he grew up on a diet of home‑cooked Cantonese and Vietnamese food thanks to his mixed heritage, he was also familiar with Western, Indian, Mexican and South Korean fare. Tang showcases the culturally diverse cuisine of The Golden State at his new modern Californian restaurant Rosemead, recreating the “food memories of my childhood”. Most of the dishes on the menu are imbued with the strong Asian American influences familiar in California, which is why you will find dishes such as the dry‑aged Long Island duck. Reminiscent of South Korea’s bossam, or boiled pork wrap, the poultry is dry‑rubbed with Szechuan salt and brushed twice with shio koji, a kind of Japanese condiment, before it is roasted to deepen the umami flavours. It is served with an ensemble of lettuce and herbs, sweet‑sour pickled radish and a miso condiment.
MIX AND MATCH
This story is from the March 2022 edition of Tatler Singapore.
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This story is from the March 2022 edition of Tatler Singapore.
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