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SAN FRANCISCO NIGHT MARKET OF THE FUTURE 2019

 
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TASTINGS

MAHILA - BY AZALINA’S
Chef Azalina Eusope

Char Koay Kak Hokkien / Mamak style radish cake with salted black cod and cured egg yolk

BREADBELLY
Chefs Clement Hsu, James Wong, Katherine Campecino

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

E&O KITCHEN AND BAR
Chef Sharon Nahm

Glass noodle salad with kimchi, mushrooms, and sesame

EIGHT TABLES BY GEORGE CHEN
Chef George Chen – Rémy Martin XO Lounge

Grilled Seasonal Asian Vegetable Skewers with Mountain Potato Foam & Beet Powder

FANG RESTAURANT
Chef Kathy Fang

Taiwanese XO Pork Belly - Pork belly with Rémy Martin® XO

FARMHOUSE KITCHEN
Chef Kasem Saengsawang

Kobe Lollipop (Kobe in Rémy Martin® XO & Godmother XO, Hom-Ma-Li rice, Bai-Thong cone.

Mieng Jackfruit (Fresh herbs bite, caramelized tamarind)

FROZEN KUHSTERD
Jason Angeles

White Rabbit Frozen Custard Panna Cotta topped with Rémy Martin® XO Boba and Rémy Martin® XO Caramel

hAWKER FARE
James Syhabout

Rice Ball Salad

LE COLONIAL
Chef Tuan Phan

Pork Roll – Grilled pork and sauteed vegetables wrapped in rice.

M.Y. CHINA
Chef Yong Dong (Tony) Wu

Pan-seared Pork and Shrimp Shumai with XO sauce

PABU & THE RAMEN BAR
Chef Ken Tominaga

Assorted Hand Rolls – Negihamachi, Avocado Cucumber, Spicy Tuna

PALETTE TEA HOUSE
Chef Steven, Chef Sarn

“Bug” Baos

SEOUL SAUSAGE
Chef Ted Kim & Yong Kim - American Express Lounge

Korean Devil Eggs

THE SLANTED DOOR
Chef Charles Phan

Daikon Rice Cake

SUSHI NAGAI
Chef Tomonori Nagai

Maguro Zuke – Tuna marinated in cognac and soy sauce. Kohada – Rémy Martin® XO vinegar marinated gizzard shad topped with kelp. Tamago Yaki – Edomae-style egg omelette Rémy Martin® XO Sushi Rice

TARO SAN UDON
Chef Jerome Ito

Truffle Udon Creamy mushroom sauce with mixed Japanese mushrooms, shiso, topped with seasonal truffle in a Rémy Martin® XO cream sauce

THIRD CULTURE BAKERY
Sam Butarbutar & Wenter Shyu

Mochi Muffin® with Rémy Martin® XO-infused Chantilly

TRAILBLAZER TAVERN
Chef Daniela Vergara

S.P.A.M. Musubi Mochi-Crusted Smoked Pork Arabiki Meatloaf

THE VAULT
Chef Robin Song

“Gim Bap” – Cured Macfarland Springs Trout, Amaranth, Avocado, Rue and Forsman Rice, Mendocino Nori


LIBATIONS

Rémy Martin® XO
CHEF GEORGE CHEN - Rémy XO Lounge

Distallate of Summer – Rémy Martin® XO, Cardamaro, Celtuse Syrup, Citric Acid Tincture

Rémy Martin® XO
SEOUL SAUSAGE - American Express Lounge

Korean Fashion! – Rémy Martin® XO, roasted barley tea, Asian pear simple syrup, angostura bitters, cinnamon powder 

Rémy Martin® 1738

  • KEVIN DIEDRICH of Pacific Cocktail Haven - Kinako Sidecar Kinako Sidecar Anko (red bean) infused Rémy Martin® 1738, kalani coconut liquor, licor 43, citrus, kinako dust

  • SONAM ARENDSE of TRAILBLAZER TAVERN - The Makalawena Sun Rémy Martin® 1738, Mt Gay, Kalani Coconut Rum, Lime juice, Pineapple juice, Simple Syrup, dash of Tiki Bitters, Angostura Bitters

  • RAYMUNDO DELGADO of PABU & THE RAMEN BAR - Matcha Cooler - Rémy Martin® 1738, Almond Milk, Lemon Juice, Amaretto, Orgeat, Amaro Nonino

  • HAWKER FARE - Tuk Tuk Rémy Martin® 1738 - House made triple sec, orange blossom, tangerine zest, kaffir
    lime leaf, lemon grass, palm sugar

CHANG BEER

KIKORI WHISKEY

Miso Neko: Kikori Whiskey, Matcha, Chinese spices, white miso, garnished with candied oranges & mint
Balancing Act: Kikori Whiskey, Yuzuri Liqueur, Yakult (probiotic drink), yuzu juice, simple syrup, egg white

CHAMPAGNE COLLET

Collet Brut Art Deco Premier Cru

BROOKLYN CRAFTED

Brooklyn Crafted Herbal Teas - Hibiscus flower, Prunella, Ten-Herb, Brown Sugar Ginger, Hawthorn Berry)

Brooklyn Crafted Original Calamansi-Ade & Rum

Brooklyn Crafted Extra Spicy Ginger Beer & Gin

THE PALM

CHATEAU D’ECLANS The Palm by Whispering Angel


 
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