And after a few days of touring the city’s finest eats, it’s time to take a breather and eat something green and good for you. Especially after killing an entire plate of San Tung’s famous dry fried chicken wings. This marinated kale salad does just the trick, and it takes barely any effort.
In a city where temptation to dine at every renowned culinary establishment is ever-present, dinner parties with friends has become my new favorite hobby. It is the closest thing to feeling as fancy and sophisticated as walking into a $30-a-plate establishment. You have good wine, good music, good food, maybe even a few lit candles, and best of all good company all at your disposal.
As a pastry chef, I always feel the obligation to bring dessert. However, after pre-dinner hors d’oeuvres, a myriad of cheese and crackers, appetizers, and finally the main course, there’s usually not much room left for dessert. This is especially the case if the night has kicked off with several bottles of wine, which plays a huge factor in pushing the limits of one’s true stomach capacity. My dilemma: To show off my pastry skills, yet not being the one who’s dish nobody touches at the end of the night.