Le Cordon Bleu graduate and executive chef to many Michelin restaurants in the world Daniel Hohng made Saigon home when he was poached by Vinh Q. Le, the fourth-generation successor of Saigon's legendary Ngoc Suong Restaurant. Together they made an impact at Ngoc Suong Seafood and Bar, elevating the culinary scene here in Saigon, while making fine dining food accessible to many.
As we bid Chef Daniel Hohng farewell as he embarks on his new adventures in the U.S with his family, we got to chat with him for a little bit and got him to create a dish inspired by 𝙈𝘼𝙍𝙆 𝙔𝙊𝙐𝙍 𝙒𝘼𝙇𝙇’s Color Palette #04.
Tell us a bit about yourself, Chef.
I'm Korean American and I've spent most of my life cooking. Despite the experience I have as a chef, I always research and study food and ask myself continually, "How might I create dishes that are more fashionable and perfectly executed?”
When I reflect on myself, I realize I no longer belong in the younger generation. I find myself disappointed with my younger cooks because they lack the motivation and passion. I find myself starting sentences with “back in my days” which makes me think that I've become an “ahjussi" or Korean for a middle-aged man. At the same time, I find myself acting like the tough, stubborn, and intimidating Michelin chefs who trained me, to whom I'm eternally grateful.
Despite these changes, there's one thing that hasn't wavered throughout the years: my goal to create cherished memories for the people I work with and for those who enjoy my food. I'm determined to leave a positive, lasting impression.
What is color of Love for you
The very first time love had a color was when I dated my wife.
When I dated her, my whole entire world was pink .
Recently, my son, who looks just like me, was born. Now, my world has turned sky blue.
How did Mark Your Wall Color Palette #04 inspire your creation?
When I see the whole color palette, from the left to the right, I feel solidity, passion, refreshing and warmth.
In order to express those feelings, I have covered the soft shell crab with Cheetos and fried it, and I have made a sweet and refreshing mango salad with it.
Thank you Chef and we wish you all the best in your future endeavors!
Presenting the dish created by Chef that you can recreate at home, inspired by Mark Your Wall Color Palette #04.
Hot Cheetos Soft Shell Crab with Mango Salad Recipe
Kumquat Nuoc Cham Dressing
350g Fish Sauce
350g Kumquat Juice
500g Hot Chili Sauce
250g Sugar
Mango Salad
100g Mango Peeled, cut Julienne
50g Onion, cut Julienne
50g Red Chilli, Cut Julienne
50g Carrot, Cut Julienne
50g Pomelo Pulp
50g Green bell Pepper, Cut Julienne
30g Cherry Tomato, cut in half
20g Rau Rum
20g Mint
1 Tbsp Roasted Peanut
1Tbsp Fried Shallot
Hot Cheetos Soft Shell Crab
1 ea Soft Shell Crab
1 ea Egg
1/2 Cup Hot Cheetos, Crushed
Instruction
1. Clean the Crab. Coat the crab with the egg and then hot cheetos. Make sure that the crab are well - coated
with Hot Cheetos before you fry them.
2. Deep fry crab until the shell is crispy and no bubble come out from the crab. 300 degree
3. Remove and drain Crab. Cut in Half.
4. To make the dressing, whisk together all the ingredients in a bowl until sugar is dissolved. Set aside.
5. Cut all the vegetables. In a bowl, add all the cut vegetables, herb and dressing to taste.
6. Transfer to a serving plate and top with peanuts, fried shallots and finish with hot cheetos soft shell crab.
Head down to Ngoc Suong to try out some of the dishes Chef Daniel Hong created during his tenure here or follow him on Instagram
Ngoc Suong Seafood and Bar
A: 8 Đường Nguyễn Siêu, Bến Nghé, Quận 1, Thành phố Hồ Chí Minh
T: 1900 234506
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𝘈𝘳𝘵 𝘪𝘴 𝘦𝘷𝘦𝘳𝘺𝘸𝘩𝘦𝘳𝘦, 𝘸𝘦 𝘸𝘢𝘯𝘵 𝘵𝘰 #𝘪𝘨𝘯𝘪𝘵𝘦, #𝘤𝘰𝘯𝘯𝘦𝘤𝘵 𝘢𝘯𝘥 #𝘴𝘶𝘱𝘱𝘰𝘳𝘵 𝘱𝘳𝘰𝘫𝘦𝘤𝘵𝘴 𝘸𝘩𝘪𝘤𝘩 𝘳𝘢𝘪𝘴𝘦 𝘢𝘸𝘢𝘳𝘦𝘯𝘦𝘴𝘴 𝘢𝘯𝘥 𝘪𝘯𝘤𝘳𝘦𝘢𝘴𝘦 𝘶𝘯𝘥𝘦𝘳𝘴𝘵𝘢𝘯𝘥𝘪𝘯𝘨 𝘢𝘣𝘰𝘶𝘵 𝘮𝘦𝘯𝘵𝘢𝘭 𝘸𝘦𝘭𝘭 𝘣𝘦𝘪𝘯𝘨. 𝘍𝘢𝘭𝘭 𝘪𝘯 𝘭𝘰𝘷𝘦 𝘸𝘪𝘵𝘩 𝘢 𝘸𝘢𝘭𝘭 𝘥𝘦𝘴𝘪𝘨𝘯 𝘢𝘯𝘥 𝘤𝘶𝘴𝘵𝘰𝘮𝘪𝘻𝘦 𝘺𝘰𝘶𝘳 𝘰𝘸𝘯 𝘸𝘪𝘵𝘩 𝘮𝘦𝘢𝘯𝘪𝘯𝘨𝘧𝘶𝘭 𝘮𝘦𝘴𝘴𝘢𝘨𝘦𝘴 𝘢𝘵 𝘸𝘸𝘸.𝘮𝘢𝘳𝘬𝘺𝘰𝘶𝘳𝘸𝘢𝘭𝘭.𝘤𝘰𝘮
𝙈𝘼𝙍𝙆 𝙔𝙊𝙐𝙍 𝙒𝘼𝙇𝙇
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