Pre-order online until THU May 27, 10pm
Pick up on FRI May 28, 6-7:30pm
Dan Dan mian (noodles) – the name is an onomatopoeia for the clacking of bamboo shoulder poles once worn by street vendors in Sichuan province. Food writer and tour guide Leo Moncel recreates this robust, intriguing dish that he fell in love with visiting Sichuan a decade ago.
One of the most popular Chinese raw vegetable dishes, this refreshing salad has a subtle garlic taste and alluring complexity from 3 year aged Zhenjiang (chinkiang) vinegar and sesame oil. Cilantro on the side.
Dan Dan Mian
Fresh wheat noodles tossed in a soy, sesame and home-made chili oil sauce, topped generously with mild ground pork and pickled mustard greens and garnished with lip-tingling Sichuan pepper and green onion. Blanched yu choy greens round out the dish.
Also available #vegan with shredded firm tofu
Mango Rice Pearls
A simple dessert of contrasting textures – chewy rice and tapioca pearls with juicy mango pieces in a mango puree; chopped mint adds to the cooling effect.
Pork, Vegan, or 1/2+1/2
Dan Dan Dinner — $48 for 2 • $90 for 4
Leo will donate 10% of his net profit to the Chinese Canadian National Council for Social Justice to further their essential work in combating racism.
THIS EVENT IS SOLD OUT. THANK YOU FOR YOUR SUPPORT!
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM
Leo Moncel is a freelance writer on food and the restaurant industry. He wrote and presented food tours for three years and has worked as a cook at The Stockyards and Terroni. Leo had the good fortune to visit Sichuan province in 2011. He likes British old man beers. @leomoncel