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Meet the Winemakers Class
A Tablehopper Malaysian Feast with Chef Mei Chau and the Wines of Vinho Verde

Overview

Marcia Gagliardi of the weekly tablehopper restaurant column is hosting a series of Asian family-style dinners paired with wines from Portugal's Vinho Verde. She asked chefs to cook their soul food and favorite dishes they enjoy at home for these special events in New York and San Francisco.

Our chef for this event is Mei Chau (Aux Epices), who has a charming French-inspired Malaysian restaurant on the edge of Little Italy and Chinatown. Chef Mei will be cooking dishes from where she grew up, a small fishing village on the eastern shore of the Malay Peninsula. Prepare to taste dishes you won’t find on her restaurant’s menu (or many others for that matter!), and she will tell us the background of the dishes and Malaysian cuisine and ingredients too.

We'll be pairing many wines from Portugal's Vinho Verde, and sommelier Betsy Ross (recently at The Progress, San Francisco) will be sharing insight about the wines and region. Located in the northwestern part of Portugal, the lush green landscape lends itself to the production of young, refreshing wines that are extremely versatile partners for all kinds of food.

Menu

Chwee Kuah

Starter

steamed rice pudding cakes topped with salty pickled turnip  

Sotong Sumbat

Small Plate

stuffed squid with spiced potatoes and spicy sambal sauce 

Pulut Kuning

Small Plate

turmeric sticky rice with coconut pulled pork

(paired with two wines from Vinho Verde)

 

Laksam

Entrée

homemade steamed rice noodle roll topped with mixed herbs, bean sprouts, 

and julienned cucumber, served in a coconut milk and minced fish soup

(paired with two wines from Vinho Verde)

 

Otak-Otak

First Main Course

Steamed fish mousse in banana leaf 

with coconut milk, curry, lemongrass, galangal

served with purple rice 

Daging Masak Serai

Second Main Course

slow-cooked lamb with lemongrass and spices 

(paired with two wines from Vinho Verde)

 

Bingka Pandan

Dessert

Baked screwpine (pandan) custard cake

(paired with one wine from Vinho Verde)

 

Please note pescetarians can be accommodated for this meal, please let us know in advance.