It was the most magical supper club last Sunday at Wayan Miami!
Starting with a Welcome Sangria cocktail, followed by my introduction of Chef and owner, Cedric Vongerichten. His dad is famous chef, Jean-Georges Vongerichten.
Chef Cedric Vongerichten did an outstanding job accommodating all my requests like changing the order of the 10 dish Tasting Menu and asking him to give a talk about sambals (spicy chili paste). He was amazing and ended up introducing 3 sambals in a beautiful wooden dish that housed a woven basket for Krupuk (shrimp crackers)! See photo.
Chef also surprised us with an extra dish at the end of a 10-dish Tasting! Their most popular Lobster Noodles. I took it off the menu cause I wanted to give people a reason to return and order that dish. Well, many said they would return to just have that dish, so it worked out.
Sambals
Here’s what Chef Cedric wrote…
Sambal bule: Tomat and chili
Sambal hijau: Green chili
Sambal Spicy kecap: Sweet soy with aromats
In my opinion. Sambal isn’t a garnis, it’s the last move. It cuts through, lifts, and elevates a dish. It’s exciting.
Here’s my Recap from the dinner!
Get the scoop below…
Here’s Wayan’s beautiful Recap Reels…
Residency Ends
It’s sad, they are ending their residency May 3rd, they will be leaving Miami. So, please visit if you missed my supper club.
But chef did mention his wife, Ochi likes Miami and wants to come back next year at another location, yay!
So enjoyed working with the crew, all the chefs worked so hard to make it happen! Thank you.
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