James Wong - In Situ SF, Monsieur Benjamin Sf, AQ Sf
Katherine Campecino- Wong - Mourad, RN 74 SF, COI, Aziza
Clement Hsu - Rebele, Hakkasan, AQ, Atiler Crenn
All three of us meet a few years ago at Atiler Crenn during its first years, Since then we have worked in various restaurants and now have come together to open Breadbelly.
What tasting are you presenting? Why do you think this tasting paves the next wave of food trends?
KAYA TOAST - Griddled Breadbelly Milk Bread, coconut pandan jam, maldon sea salt.
NOT UBE TART - Stokes Purple™ sweet potato, toasted meringue, cured salted egg yolk.
Both dishes offer ingredients found in the US and Asia. Breadbelly aims to represent a cuisine that is uniquely San Francisco and Asian American. At the cafe we stride towards using high quality ingredients and the rediscovery of familiar flavors.
In an effort to promote sustainable gastronomy, how is your dish aligned with this future trend? (i.e. using local produce, plastic-free, etc)
We strive to use organic and local products whenever possible. We use Central Milling organic flour and Clover Sonoma dairy products for our milk bread. We use Stokes Purple sweet potatoes for our tarts. We share the same forward thinking as Frieda's when comes to providing innovative products that would push our brand and cuisine. We also serve all our to-go foods in compostable products..
What does the future of Asian food look like?
The Future of Asian food is shaping out to be a fusion of all cuisines influenced by local regions and generations of immigrates. it is paving its way into American Cuisine.
What does celebrating 10 lucky years of LUCKYRICE mean to you?
It's a beautiful indication that Asian-American culture has gained a stronghold in the United States. We are not only unmarginalized but celebrated. It gives Asian-Americans like us great comfort that our culture is being recognized more and more a part of American culture.
Join the Breadbelly team on July 25, 2019 at LUCKYRICE Night Market of the Future presented by Rémy Martin.