UNDERGROUND DINNER: LAQUE DUCK PARLOR

November 15, 2011

Saturday, November 19th | 6:30pm
$50 / BYOB
Exact location emailed the day of the dinner


We're hosting a seven-course Laque Duck Parlor next Saturday, November 19th, the first of our dinner series.

As it gets colder, we're moving from street food to sit-down dinners -- unique places that we’ll transform into our version of a Chinese banquet hall combined with a Vietnamese family-style meal, complete with red and gold decor, communal plates, and steaming soups served in red rimmed bowls.
Join our feast on Saturday, November 19th by purchasing tickets here.
In little red stools and rice paper,

Katie + Valerie
MENU

basket of SHRIMP CHIPS
handmade U.S. wild rock shrimp chips

bowl of MACKEREL RICE PORRIDGE | CHAO CA
rice porridge with a salted mackerel, slow cooked egg,
ginger, scallions, and white pepper 

DUCK CONFIT IMPERIAL ROLLS | CHA GIO
with mustard greens, and egg noodles

wok fired CHINESE LONG BEANS
with dried shrimp and chilies

LAQUE DUCK BUNS | VIT QUAY
crispy roasted duck in steamed buns, hoisin, cucumbers, scallions

COCONUT SORBET 
black sesame powder and almond cookies

a fresh plate of DRAGON EYES fruit
Purchase tickets here


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INSPIRATION
The Laque Duck Parlor was inspired by dishes we’re obsessed with, like Laque Duck, a Peking duck marinated in lime and fish sauce. We’re doing duck two ways: one more Vietnamese (Duck Confit Imperial Rolls, inspired by a soup dish) and Laque Duck Buns that gives a nod to it's Chinese roots with its highly coveted browned, crispy skin, which we achieve by using state-of-the-art technology (aka air compressors). Learn more about our process here.
Our Shrimp Chips, a requisite with Peking duck, were handmade using a three-day process involving some serious summer sun, typically done in Southeast Asia but something we’ve never seen in the States. Wok-Fired Chinese Long Beans is one of our favorite dishes to eat out and fight over with our friends (so much it’s necessary to order at least two). And as customary after a banquet, we’ll be serving dragon eyes, a fresh fruit similar to lychees, but smaller and sweeter.

1 comment:

Brian said...

Hi,

I have a quick question about your blog, do you think you could e-mail me?

Brian

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