That’s them cutting the cheese (raclette).
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oh it was fish sauce alright 
speaking of which… all of malibu lagoon area is fish sauce currently… well at least as of friday. pretty bad
Dinner after the Jim Henson exhibit.
santa barbara uni, avocado, tofu, yuzu
Surprise hit. Savory, creamy, slightly sweet, cold and refreshing.
bing roll, seaweed butter
(new) pork ssam - smoked coppa, glazed shoulder, crispy pig head
So porky it started stuttering th-th-the, th-th-the… that’s all folks.
Let’s check in with the Muppets to get their reactions.
Beaker
kermit
Miss piggy
off-menu r&d fried chicken
soy sauce fried chicken
mushroom crusted fried chicken
strawberry kakigori, shiso, burrata cream, meringue
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That’s a good looking kakigori.
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how was the fried chicken? is it going on the menu?
Went last night because I had to have that pork-three-ways ssam, but it was already off the menu.
The spicy lamb is a school of Chang classic in that it’s somehow familiar but it’s hard to pin down from where. I guess it reminds me of a stewed-meat taco loaded up with pickled jalapeños, though the lamb makes me think more Indian. Whatever, it’s fucking delicious.
Three kinds of melon, shrimp, and cucumbers in chile-lime-fish sauce vinaigrette was to my surprise just as great as the lamb. The runner who brought it out said “try to get as much vinaigrette as you can in every bite,” which is bit exaggerated but the sauce does make the dish. I might try to duplicate this at home if I can find some shrimp of similar quality (doubtful).
The crispy pork belly was kind of disappointing. The gochujang was the best I’ve ever had, the kholrabi pickles were excellent, and the belly was perfect, but as a whole it didn’t reach the level of the first two dishes. It would have been better to share with 4-5 people, but it was a bit one-note for a solo diner. That gochujang, though, damn.
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gochujang
Likely not the same level as at the restaurant as they seem to use gochujang as a base before adding some other ingredients, but I picked up some Momofuku Ssam Sauce at Grocery Outlet for 99 cents a few weeks ago.
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Sure you can! I’ve been using pink Florida shrimp. And the trick to the sauce is to add some watermelon juice when you’re tossing the salad with the vinaigrette.
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I don’t see shrimp that good very often, and I’m really intolerant of mediocre shrimp.
Yes I can make it without the shrimp. Melon is almost out of season, get it while you can.
Hardly the same dish without shrimp.
Think of it as a different dish. The shrimp isn’t really adding to the flavor of the salad, it’s simply picking up the sweetness, spiciness and saltiness of the fruit, chilies and fish sauce. I think it’s a great flavor combination.
The shrimp is what made it a great dish.
I’ve experimented with fish sauce and chiles as a way of making mediocre melons worth eating. Meh.
It was okay, good crunch but under-seasoned, most of the flavor I got was from the sauce.
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those bones should be picked clean! look great.
That’s what they give you to gnaw on after cutting it up for the beef fat rice.
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For the record the remainder of that bottle of Maximus Fer Servadou was still delicious three days later.
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post-bang bing bing
benton’s reserve ham (spicy lamb, butter and honey not shown)
bing, butter, honey, and ham is still the fucking cat’s pajamas. So good trump can’t stop talking about it.
heirloom tomatoes, stone fruit, sesame, basil
string beans, grapes, almonds, gribiche
summer melon, chilled shrimp, cucumber, chili lime vinaigrette
fried oxtail, salsa seca, peanuts, chili
stuffed peppers, benton’s sack sausage, buttermilk
thao’s greens and chili jam
spicy bo ssam, bibb lettuce, rice, condiments
bang bang apl-style whole plate short ribs, beef rice, shiso, rice paper, ssamjan, condiments
avocado kakigori
Rappahannock oyster bar
pre-bing bang
paradise cove oysters
bay scallops, yuzu, burnt orange, poppy seed, tarragon
peel & eat shrimp cocktail, achiote cocktail sauce, lemon, celery
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How many people were eating all that pork?
Chowmeat.