Kulinary Confidential x Balay Kreative x Kearny Street Workshop Present
A LOVE AFFAIR OF VIETNAMESE x FILIPINO FLAVORS
On Monday, March 23rd Chef Mark Pecson of Mint Condition SupperClub presents his Vietnamese and Filipino interpretation crafted with French techniques for baysia.
In Mark’s own words, “This is me on plate.”
Mark’s Vietnamese and Filipino dinner reflects his culinary experiences grounded in French cooking styles and his deep connection to his Filipino roots. From a crispy adobo banh mi bao to octopus terrine, Mint Condition SupperClub is giving us a different style of cooking.
Setting
Dine in a secret pop-up art gallery in an UNDSCVRD location of SOMA Pilipinas.
Menu
First Course: Crispy Adobo Bánh Mì Bao: pork belly, pickle atchara, micro cilantro, pate, jalapeño
Second Course: Banana Blossom Salad: octopus dashi terrine, squid ink mustard, ginger nước chấm vinaigrette, herbs, fried shallot
Third Course: Bún Riêu: roasted tomato, shrimp with fish cake, bean sprouts, crispy rice noodle
Fourth Course: Pinakbet: grilled eggplant kabocha squash red curry, bagoong rice cracker, pickled bittermelon, green beans
Fifth Course: Nước Mắm Caramel Rice Cake: dalandan curd, peanut butter powder
Access: This venue is wheelchair accessible but the event is unfortunately not scent free. We ask individuals to please come with low scent if possible. If you need support in usage of an access room or other accessibly concerns, please contact us at kim@kultivatelabs.org.