Culinary wunderkind Chef Luke Hayes-Alexander has been cooking professionally since he was 15, much of that time spent making multi-course tasting menus at his critically-acclaimed restaurant, Luke’s Gastronomy in Kingston. He’s now taken his show on the road and can be found innovating in kitchens, pop-ups and supper clubs across Toronto and abroad.
This menu, inspired by snacks Luke likes to make for himself when he’s prepping, plays with Northern and Central Chinese flavours in fun and unexpected ways.
Sexy Noodles with Pork, Chili, Scallions
Discs of sautéed noodles, served with a slow-cooked pork sauce, with onions, garlic, black fungus, chillies, and over a dozen spices.
Crispy Spiced Beef Roll with Sesame and Shallots
Inspired by ‘rou jia mo’, a popular street food across China, and considered by some to be world’s oldest sandwich. Luke locks down the flavors of the original, but has some fun with the presentation, rolling the spiced beef filling in a crispy crust. Served with a complex soy/sesame sauce, along with a bunch of garnishes — cilantro, shallot slivers, chilli, toasted sesame salt — for individual customization, along with his take on ‘pai huang gua’, a refreshing smashed cucumber salad popular around Beijing.
Burnt Honey and Star Anise Creams with Almond Crunch
Complexly flavoured, intensely decadent custards, with a delicate almond crunch and caramelized honey added at the last moment.
Chef Luke Hayes-Alexander became Executive Chef of his restaurant at the age of 15. After having been covered by press from around the world, the now 23 year old Chef Luke has recently moved to Toronto to begin a bunch of exciting new projects, including the groovy L.U.S.T underground supper club.
Check out http://www.lukechef.com for more info!
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