DAN HONG’S TOP 10 USA DISHES
If you don’t know who Dan Hong is, let us be the first to introduce you to his culinary prowess. Dan got an in at Longrain where he learned the trades, as well as Pello Restaurant and Marque, where he completed his apprenticeship. Once qualified, Dan joined the Tetsuya team as Chef de Partie, followed by his appointment at Bentley Restaurant and Bar as Sous Chef. Dan has opened two restaurants, El Loco in Surry Hills, a mexican eatery in guise of the Excelsior Hotel on Foveaux street as well as his critically acclaimed Potts Point restaurant, Ms G’s.
Dan has won many awards, hats and praise from the world of eats, and shows no signs of slowing down, with his short rib pancakes and Lotus burger amongst the most sought after dishes in Sydney.
King Hong just got back from his honeymoon, which included a tour of amazing restaurants in Los Angeles, Chicago and New York, this was his picks:
Italian Beef Sandwich, Al’s Italian Beef (Chicago)
This is one of the great sandwiches of the world. Thinly sliced beef in a soft hoagie, topped with spicy peppers called “giardinera”, then the whole sandwich is dunked in steaming hot beef juices. One of the juiciest and moist sandwiches I’ve ever eaten. The trick is to eat it fast enough so the whole thing doesn’t get too soggy. It’s all about the balance.
Oysters and Pearls, Per Se (New York) and The French Laundry (Yountville, California) also Tagliarini with Caviar and Uni Sauce, Le Bernardin (New York)
Ok, technically these are 2 different dishes. Both with a generous dollop of caviar (the fish eggs of the gods), ridiculously expensive and equally good as each other. Oysters and Pearls is chef Thomas Keller’s signature dish and people that have tried it know why. Poached oysters served with around an ounce of caviar and a tapioca butter sauce. Every mouthful is so silky, leaving you wanting more every time.
Eric Ripert’s tagliarini at Le Bernardin is an off the menu signature dish where fresh pasta is coated in a sea urchin butter sauce and topped with an ounce of caviar. Deceptively simple yet super decadent and extravagant. Both dishes cry for the finest champagne.
Smoked Turkey Leg, DisneyLand (Anaheim, California)
Seriously, besides the Indiana Jones ride, this is the best thing at Disneyland! A giant turkey leg smoked for sooo long, it tastes like ham! Only more tender, sweet and sticky.
Shabu Shabu, Urasawa (Beverly Hills, Los Angeles)
Some Regard this small Japanese 12 seater in Beverly Hills as the best restaurant in America and also the most expensive! ($375 per person before tax and tip!!) but the ingredients used and the technique involved are the best in the world. It starts with a few sashimi dishes and about 20 pieces of nigiri near the end but “Hiro-san” always serves the Shabu Shabu in between. A clean Konbu broth is heated on the table, and according to the season, it may be a piece of lobster from Maine, Live Santa Barbara spot prawn or a slice of Kobe beef from Japan to lightly poach in the broth, to then dip in a beautiful ponzu. The best piece (that they always use) is the fresh Foie Gras lightly poached releasing its fat into the broth which you drink afterwards!
Double Shack Burger, Shake Shack (New York)
I’ve travelled to New York many times and tried A LOT of burgers now, and I have finally decided that Shake Shack has probably the best burger in the city. The bun is so soft, the meat (ask for it cooked rare – trust me) so juicy and beefy with the right amount of fat. The “shack sauce” a perfect foil to the lettuce, pickle and tomato… quite possibly a perfect burger in my eyes.
Blackjack Quesadilla, Kogi BBQ Trucks (Los Angeles)
Ok, I’m also a big fan of their shortrib and calamari tacos but the Blackjack Quesadilla is the top dog. Marinated Pork Belly, grilled and stuffed in a wheat tortilla with melted cheese, topped with Salsa Verde. It’s FUCKING AMAZING and only $7.
Black Truffle Explosion, Alinea (Chicago)
A small ravioli that you are required to put in your mouth in one bite. The western version of Xiao Long Bao (shanghai dumplings) but instead of pork broth, it’s the most intense black truffle juice that covers your whole mouth. Grant Achatz along with “hot potato, cold potato” has had this on the tasting menu since the very beginning at this Chicago institution of modern gastronomy.
Mignardises Trolley, Joel Robuchon (Las Vegas)
The most ridiculous Petit Four Trolley I’ve ever seen. Regarded as the best restaurant in Vegas, the Mignardises trolley which comes out at the end of the meal, contains over 40 different small desserts such as mini profiteroles, macarons, chocolate truffles, lollypops, opera cake, éclairs, tarts, fruit jellies and chocolates. Don’t fill up on dinner so you can have as many as you want!
Foie Gras Biscuit with Maple Sausage Gravy, Animal (Los Angeles)
The most Decadent dish I’ve ever eaten, so rich but so good. A buttermilk biscuit is smothered with a maple sausage gravy (southern style) and topped with a huge hunk of seared Foie Gras…easily the best dish at Animal and massive heart attack stuff. Next level dude food.
Raw Milk Pannacotta, Yuzu jelly, Abalone, Manresa (Los Gatos, California)
Hidden in a tiny town called Los Gatos in the bay area of California is Manresa, an amazing modern European restaurant run by chef David Kinch. He is a somewhat quiet achiever of the US restaurant scene and continues to blow people away with his elegant refined cuisine using produce from the nearby “love Apple farm”. This dish is quite possibly the best dish I ate on my whole trip. Words cannot describe the joy I got whilst eating this dish.
By Dan Hong
