search
Loading
|  home | feedback | help          
StarChefs
 

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

 

 

 

 





Published: July 2004

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy