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Chris Chung
Chris Chung was born in Honolulu, Hawaii and spent his formative years in Macao, China, a Portuguese colony with influences from the East and West. Growing up in a family of restaurateurs and hoteliers, Chris Chung's love of cooking came naturally. From an early age he knew this is what he wanted to do and Macao proved to be an ideal breeding ground for Chung's culinary curiosity. Chung trained in Hawaii and worked in various Japanese restaurants in Hawaii and later in Boston. Combining his extensive resume and personal experience in both Asian and Portuguese cuisines, Chung took the helm in 2004 as Executive Chef at Ken Oringer's Back Bay sashimi bar, Uni. Recently named the 2009 Boston Rising Chef for his innovative sashimi creations, Chung prepares classic Japanese sashimi dishes that are elegant in presentation and showcase consistently well-balanced flavor and acidity. Chung's food is all about unusual ingredients and adventurous flavor combinations. He has mastered this delicate balance through the careful combination of ingredients. After six years at Uni, Chung and Christian Touche, General Manager at Clio, will open AKA BISTRO in Lincoln, Massachusetts in March, 2010. Chef Chung will preside over the sashimi bar at AKA BISTRO which will feature both Proven?al Bistro fare and innovative sashimi.
Steamed Mussels With Thai Herbs
By Chris Chung
INGREDIENTS:50 grams galangal
2 stalks lemongrass
2 shallots, minced
800 grams mussels, cleaned
2 Kaffir lime leaves
10 grams Thai basil
¼ cup chicken stock
1 teaspoon oyster sauce
Salt and freshly ground black pepper to taste
INSTRUCTIONS:METHOD
Mash the galangal, lemongrass, and shallots with the back of a large chef's knife to mix. Combine these with the rest of the ingredients in a pot and bring to a boil. Cover the pot over high heat for 5 minutes to cook mussels. Serve immediately.
Adapted by StarChefs.com
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Round Out the Meal:
With sweet potato fries.
Beverage Pairing:
Sauvignon Blanc
