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Up-and-coming Executive Chef Kun Young Pak lends his deep passion for Japanese, Korean and pan-Asian cuisine in line with CÉ LA VI’s modern, signature twist. This beer infused menu emphasizes on the freshness and quality of seasonal ingredients.
1. Homemade Bulgogi Bao Bun
2. Stuffed Calamari
3. Chocolate Trio
The calamari is stuffed with rice and cooked whole in a pan deglazed with Asahi beer and miso garlic butter; served on a bed of sautéed baby spinach, shallots, garlic and Thai bird chili.
Chef Pak was inspired by the many beer-drinking occasions with his friends in the summer. “There would always be many sorts of snacks and the one thing that was always on the table was boiled or dried calamari accompanied with a spicy dipping sauce,” he explained.
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