Steadily, the reputation grew and provided a runway of success that led them to put down a lease for a store. Chef Chens Restaurant at 5408 Walnut Ave B, Irvine, CA 92604.
I wasn’t sure what we were going to get ourselves into."īut the food truck took off, eventually getting play on the Food Network. "New York has a lot of food trucks but it’s not like Los Angeles," he said. They also serve rice dishes with pork belly and other toppings often accompanied by a rapid drizzling of mayo.Ĭoming from New York, where he had researched dumplings in the kitchen of his mother’s restaurant, Chen saw more competition than he thought he would. Some are thrown in an egg wash and cornflakes and then fried. The pair spent years developing dumpling recipes that borrow from the traditional fair then make a radical turn. The store opening follows a successful food truck run for owners Fen Yi Chen and Edwin Lee. Mad Dumplings' hope has been to seize on the large number of University of California, Irvine students by offering a fast casual menu that can quickly go from the kitchen to customers.
Mama Chens Chinese Chicken Salad 12.25 N.
The limited, hardcover edition of A Dash of Szechwan is exclusively available for purchase at Shisen Hanten by Chen Kentaro at Mandarin Orchard Singapore, and each copy is personally signed by Chef Kentaro. Be sure to check back to discover our Chefs latest innovations. I share this accolade with the teams at Shisen Hanten and Mandarin Orchard Singapore who helped make this cookbook possible, and offer my congratulations to all nominees and winners of this year’s World Gourmand Cookbook Awards.” state of the art chefs kitchen with 6 burner stove, white quartz counter-tops. Chef Irvine speculated in his journal, but did not guess their eventual destination: the San Diego Padres ballpark. “Getting recognised by the esteemed Gourmand International alongside the most celebrated names in the food industry is indeed a huge honour, for which I am most humbled and grateful. “I started this cookbook project with the intention of promoting a greater appreciation for Szechwan flavours to an international audience through my family’s recipes,” says Chef Kentaro. Readers can also refer to a dedicated pictured glossary for easier reference of some of the more essential and commonly mistaken ingredients featured in the cookbook.Ĭhef Chen Kentaro at the recent unveiling of his new cookbook, A Dash of Szechwan (Courtesy of Mandarin Orchard Singapore) Also included within the book are recipes for stocks, sauces, and marinades that can be used for a great variety of dishes, and useful tips and visual step-by-step guides on Chef Kentaro’s very own cooking and preparation techniques. Also included are recipes originally developed by his grandfather, Chen Kenmin-lauded as the “Father of Szechwan cuisine” in Japan, and his father, Chen Kenichi-the renowned “Szechwan Sage” and longest-running Iron Chef Chinese.Įach mouth-watering recipe is accompanied by stunning food photography and personal anecdotes from Chef Kentaro. A Dash of Szechwan by Executive Chef Chen Kentaro (photo credit: Dash of Szechwan was shortlisted alongside seven other cookbooks by other notable chefs from across Europe, and shares runner-up position with the cookbook written by Argentinian Chef Mauro Colagreco about his restaurant, Mirazur, which ranked first in the 2019 list of The World’s 50 Best Restaurants.Ĭontaining a collection of 50 recipes, some of them never before shared, A Dash of Szechwan features Chef Kentaro’s own take on family recipes and Shisen Hanten signature dishes.
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