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.
