Sunda Dining Melbourne

Chef Khanh Nguyen with this cassava and roasted chicken congee, ginger, smoked egg yolk, native pepperberry and Siberian caviar
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On the base they have koshihikari rice slowly cooked with fresh ginger, green peppercorn and kombu. Topped with an emulsion of reduced roasted chicken stock and ghee enriched with cassava for the gooey sticky rich hearty and moreish texture. Topped with chives, puffed potato, fried cassava, puffed jasmine and wild rice, native pepperberry, slow cooked, smoked egg yolk and Siberian caviar.
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👨‍🍳&📸: @genghiskhanh
🍽: @sunda_dining
📍: Melbourne, VIC
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Chef Khanh Nguyen with this Humpty Doo Barramundi, pumpkin, sunrise lime and red grapes 🎣
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This dish is inspired by the Indonesian asam pedas, which translates as sour and spicy.
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On the bottom Khanh has sunrise lime custard, cooked with caramelised onion and enriched with silken tofu. It’s then topped with a salad of dehydrated tomato, pickled taro stem, red grapes, grilled garlic shoots, coriander and laksa leaves (Vietnamese mint). Shredded pumpkin is compressed with a sweet Vietnamese fish sauce dressing (nuoc cham) before crowning with the barramundi. The sauce is made from pumpkin juice seasoned with house made curry paste, prawn sambal, tamarind and a good mix of spices.
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👨‍🍳&📷: @genghiskhanh
🍽: @sunda_dining
📍: Melbourne, VIC
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ATTN CHEFS, want us to share your dish? Tag us with @lifeonthepass
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