Explore the latest restaurant openings, including sushi pop-up Ken in San Francisco
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Chef Chi Hang Ngai is creating beautiful to-go sushi orders from his restaurant, Ken, in San Francisco.Courtesy Ken
Chef Chi Hang Ngai, also known as Chef Ken, is finally opening up his own proper restaurant in San Francisco.
Ngai has worked at Sushi Ran in Sausalito for 10 years and more recently spent five years at Kusakabe, both jobs under chef Mitsunori Kusakabe, before striking out on his own with his new restaurant, Ken, on Divisadero.
It hasn t been a straight route to opening, however. Right after I told my chef that I decided to open my restaurant, [it was] not even a week and then the city, everything just shut down, Ngai said of his decision to strike out on his own in the spring of 2020.
Method
1. Cut the beef into thick slices 5 cm (2 in) long and 5 mm (¼ in) thick and put them into a bowl. Add the soy sauce, sesame oil, apple juice or white grape juice and cornflour. Let the mixture marinade for 20 minutes.
2. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5 minutes or until they are lightly browned. Remove them and drain them well in a colander set inside a bowl. Discard the drained oil.
3. Wipe the wok or pan clean and re-heat it over a high heat until it is hot. Add the oyster sauce, and bring it to a simmer. Return the drained beef slices and toss them thoroughly with the sauce. Turn the mixture onto a serving platter, garnish it with the spring onions, and serve at once.
Method
1. Soak the rice noodles in a bowl of warm water for 25 minutes and then drain them in a colander or sieve.
2. Soak the mushrooms in warm water for 20 minutes then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
3. Put the peas in a small bowl and let them thaw. Finely shred the Chinese leaves. Heat a wok or large frying pan over a high heat until it is hot.
4. Add the oil and, when it is very hot and slightly smoking, add the garlic, ginger and chillies and stir fry the mixture for 30 seconds then add the water chestnuts, mushrooms, Chinese leaves, spring onions, 1 teaspoon of salt and ½ teaspoon of white pepper and stir-fry for 1 minute. Then add the rice noodles and peas and continue to stir-fry for 2 minutes.
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