When a New York Times critic declares, “[I] wish I had discovered his cooking” earlier, you know the chef is up to something special. Counting Nobu Matsuhisa and Jean-Georges Vongerichten as mentors, Mogan Anthony infuses his classical training with his South Asian heritage for an eclectic and enticing cuisine that’s all his own.
View the complete menu below and purchase your tickets here.
Member Price: $135, Public Price: $175
Jicama–Cucumber Kebabs with Ground Borneo Peanut Sauce
Pretzel-Crusted Tuna with Kimchi Aïoli and Shaved Scallions
Crispy Toro–Caviar Sushi with Ground Prosciutto, Tuna Loin, and American Caviar
Spring Pea Fritters with Avocado Oil, Basmati Rice, and Local Honey Singapore
Chile Crab with Steamed Buns, Scallions, Cilantro, and Chiles
Calamansi, Dragon Fruit, and Aloe Vera Shooters
Hamachi Yu Shang Salad with Spring Radishes, Carrots, Cucumbers, Peanuts, Sesame Seeds, and Hong Kong Mandarin Marmalade Vinaigrette
Banana Leaf–Wrapped Market Fish with Bamboo Rice, Pineapple–Cucumber Chutney, and Tamarind Glaze
Dry-Aged Malaysian-Style Hudson Valley Duck with Poor Man’s Rice, Duck Jus, Piri-Piri Sauce, and Pickles
Malaysian Coconut Ice and Native Condiments with Hand-Squeezed Coconut Milk, Palm Sugar, Adzuki Beans, and Pandan Sago
Penang Ondeh Ondeh > Molten Mochi with Morning Glory–Coconut Jam and Black Melaka Sugar
A selection of fine wines will be served with this dinner.
Tickets to events held at the James Beard House cover the cost of food and a unique dining experience. Dinners are prepared by culinary masters from all regions of the United States and around the world. All alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.