I love thit kho – Vietnamese caramelized pork. It’s one of those “everyday” dishes that Vietnamese households serve for dinner all the time – but certainly, when one moves away from home, it becomes even more extraordinary. My aunt made it for my cousin and me and I tried to copy her at home with mixed results.
Authors: Victor and Monty
Restaurant: Per Se
Exec Chef: Thomas Keller
Chef de Cuisine: Eli Kaimeh
Date: September 30, 2012
-We celebrated Koonho’s birthday today; he turned 29 a few days ago (and has received countless “old” jokes since).
-One thing I like about Per Se is that they’ll print out a custom menu if you tell them in advance. Our menus said “Happy Birthday Koonho” and also had no listed prices. It’s definitely a nice touch to make the whole experience more memorable for everyone! The birthday boy or girl also gets this delicious chocolate-mousse cake (which had hints of coffee, too)! Unfortunately, I didn’t take a picture of it :(.
Monte: Hi, Helen!
Yes this is part 2 since this is the second of two recent trips to Jean Georges for lunch. Think of this as a Tarantino influence (yes yes I know he borrows ideas but I still like his movies).
The JG flowers are really interesting and I’ve never seen anything like them before. Like a sun bursting out from the heavens. Or, actually, the flower on the left reminds me of the insides of a fig. Figs are yummy (in retrospect I’m surprised my fig reminiscence didn’t lead to me eating the fig-lookalike…sounds like something I’d do). Click to see the actual food!