Monthly Archives: May 2015

fatty fish fry

Seabass Tempura

How do you lighten up a fatty fish like sea bass? Chef Cláudio Cardoso coated the fish in a light tempura batter and fried it. To heighten the freshness and flavor, he adds aji verde, heritage tomato and a beetroot ceviche to the finished dish.

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Being a Little “Shellfish”

live scallop sushi (1)

There’s no way you can’t be greedy over this Live Scallop Sushi by Chef John Um. This delicious sushi has lightly-torched scallops with a passion fruit sauce, grapefruit seviche veg mix, plantain chips and topped with crispy chili strings & crispy collard greens.

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spider attack!

Spider Maki

Have no fear — this spider maki only attacks with flavor! Chef Cláudio Cardoso crafted this sushi dish with sweet soft shell crab, salty caviar, creamy avocado and bright lemongrass.

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crunchin’ on churros

Churros (1)

What goes great with shichimi-caramel and peruvian chocolate? A sweet batch of warm churros!

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corny yes, boring no

Corn Kakiage with Aji Panca

Every now and then, a salt craving hits! Fresh out of the deep fryer, Chef Cláudio Cardoso’s savory corn kakiage is paired with a rich aji panca sauce.

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