Author Archives: András

Cha Lua Tonkatsu

We are preparing for the Lunar New Year which is the most important celebration throughout Asia including Vietnam and China. We have fusioned cha lua, the Vietnamese New Year classic mortadella with some Japanese all-timers: panko, homemade tonktasu sauce and an assortment of pickled vegetables. The caramelized onion gives an extra kick to the Vietnamese mortadella that is breaded with panko, the Ferrari of breadcrumbs. It is the least traditional method. But the assortment of pickled vegetables are traditional indeed. Green onion, daikon, carrot and the top hit: shiitake in dashi brine. Chef Tibi’s home made Tonkatsu sauce gives the sweat and sour harmony to all.