Food La La: Chef Chai launches new bar menu
TEXT AND PHOTOS BY LINDSEY MURAOKA / Special to the Star-Advertiser
Served from 4 to 11 p.m. daily, the new dishes showcase the contrasting culinary styles of each chef.
“I love creating dishes based on what I think women would enjoy while sipping on a cocktail,” said Shumpert, pictured at right. He said he creates dishes that are colorful and delicate with South American fusion flavors, while Lopez’s style is bolder with Filipino influences.
This is the Heirloom Tomato Salad ($13) which is as delicious as it looks. It’s made with marinated feta cheese, Mission figs, basil and balsamic caviar with a creamy roast beet aioli.
The balsamic caviar was not actually caviar, but a jelly that is made to resemble the real thing. It gave the dish another depth of texture and flavor.
This is the crispy Brazilian Spiced Chicken Bau Buns ($13) with tangy citrus aioli and golden beet relish. I could eat 20 of these; they were addicting!
The Poached Papaya Prawn Cucumber Salad ($15) had a spicy and refreshing Thai-inspired dressing. I love how all the dishes at Chef Chai have contrasting flavors, yet go perfectly together.
The grand finale was a Deconstructed Cheesecake ($9). It’s a liquid cheesecake with crunchy condensed milk powder, sticky caramel pudding gummies and raspberry sorbet. There were so many different elements and textures going on, but it worked.
For more information about Chef Chai at Pacifica, visit the restaurant’s website.
Lindsey Muraoka blogs about food and drink for the Pulse. Contact her on Twitter or via email at firstname.lastname@example.org.