FLAVOUR EXPATS April 5th - (The Candlestick Maker - Bunta BBQ)

Supperclubs & Popups | British | Vietnamese | BYOB | Eat and Meet | Pop Up | Supperclub

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hosted by FlavourExpats by Backdoor Kitchen

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ENGLAND VS VIETNAM

The Gladiator and Miss Saigon

When I met Ian all you can get at first is that this all smiles man can always make you feel at ease and cheer up your spirits. After a while you realise he is the Maximus Decimus Meridius of food. The professional pastry chef who became a supperclub host, the supperclub host who became director of Cult Events. The director of cult Events who created Pisco Fuego. Fall in love or Fear him!

Luisa is the beautiful woman who values above all her roots. Naples and Saigon. She was the first to open a Neapolitan Pizzeria in Saigon. She is one of the few Italians I met that feels home is somewhere else other than Italy. As for her words, the flavoursome BuntaBBQ Vietnamese food stall, she created for the joy of London foodies, is her homage to the people she met, the stories she heard, the art of cuisine she learnt and the deep love she has for Saigon. It's a celebration of love as well as Miss Saigon was.

They are together for the magic of the unexpected...

Complimentary glass of Prosecco offered by the Backdoor Kitchen

Starter - "That secret family recipe"

ENGLAND: Salmagundi - For who is not familiar to the word, Salmagundi is a 17th century British multicomponant salad and one of Ian's favourite British dishes. It can be presented in many different ways depending on the season.

This is why it represents the best of British produce served with simplicity, showcasing the tastes, the textures and the different colours that make this dish unique every time.

VIETNAM: Bún Thịt Nướng Chả Giò Rice Noodles (bún), Chargrilled Naturally-Raised Pork Shoulder (thịt nướng), marinated overnight in a blend of aromatic spices, lemongrass and honey, Imperial Rolls(chả giò)crispy fried, rice paper rolls filled with ground pork and wood-ear mushrooms.

All complemented by carrot and white radish pickles, a Vietnamese salad of mint, coriander, lettuce, cucumbers and bean sprouts, dressed with spring onion oil and nước chắm (fish sauce, lime and sugar) and sprinkled with roasted peanuts, crispy shallots and crushed fresh chilli.

Main - Beef!

ENGLAND: Now, if you like salivating all over your dish you are in for a treat as Ian cooks a Sunday lunch style Roast Beef, like his mum used to make...sort of. 45day aged rib of beef, seasoned with a contemporary twist, mustard, veg & (nearly) all the trimmings!

VIETNAM:  Chargrilled 100% grass-fed Angus cross beef skirt, Ginger, Kaffir Lime Leaves, Aubergine Caviar, Purple Cabbage, Sweet Basil

Luisa created this dish Inspired by Bò 7 Món. Whenever families celebrate a special occasion or holiday, they would head out to enjoy Bò 7 Món – the 7 courses of beef. This may seem strange as Vietnamese cuisine isn’t really known for heavy amounts of beef but maybe that’s why this specialty is often saved for momentous occasion such as Flavour Expats ;)

Dessert

Expect magic and rabbits in the hat as Luisa and Ian will try and produce the best dessert inspired by the flavours of their countries.

 

 

Have a query about this event? Contact FlavourExpats by Backdoor Kitchen

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