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Searching for Intense Flavor
in Cal-Asian Cooking
While Cal-Asian cuisine
has become somewhat of a cliché over the past decade,
there is one restaurant that takes center stage, grabbing
the (kaffir) limelight – MAX Restaurant in Sherman Oaks,
just outside of Los Angeles. Although Chef Andre Guerrero’s
cooking originates with his Filipino roots, he interprets
and experiments with other Asian cuisines, primarily Japanese,
Thai and Indian. Guerrero uses aggressive flavors like ginger,
wasabi, and lemongrass to achieve a level of boldness unlike
most other fusion restaurants. He also grabs your attention
with visually stunning presentations, such as ahi tuna towers.
If you have a sweet tooth, Guerrero’s Asian flavors
contrast well with Pastry Chef Jan Purdy’s rich interpretations
of European classic desserts like Chocolate Brownie and Brioche
Bread Pudding.
Recipes
Ahi
Rice Towers
Lemongrass
Coconut Soup with Chicken Dumplings
Pan
Roasted Butterfish with Seared Ginger, Scallions and Soy Broth
Chocolate
Brownie and Brioche Bread Pudding
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