On the Menu: Zak Pelaccio and Simpson Wong

At Monday night’s Beard House dinner, we’re celebrating the tasty side of multiculturalism: Zak Pelaccio and Simpson Wong will prepare a meal that showcases the vibrant cuisine Malaysia, where Indian, Chinese, and Thai influences have intermingled for centuries. See what’s on the menu below:

Roasted Hudson Valley Duck and Mango Salad

Curry Laksa > Traditional Northeastern Malay Noodle and Fish Soup with Coconut Broth

Halibut with Malaccan Pineapple Curry

Slow-Cooked Short Rib Rendang with Aromatic Curry and Coconut Rice

Assorted Malay Desserts:
Coconut Cream Panna Cotta
Pudding Raja > Duck Egg Yolk Threads with Aromatic Sweet Syrup
Rhubarb Sticky Rice with Crème Anglaise

Seats are still available, so visit the official event page to make your reservation.

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