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May 3, 2009

The dinner was the debut of Cathy and Akiko’s Hapa Kitchen, a supper club. (“Hapa” is a Hawaiian word for a half-Asian person.) The food — a homage to lamb and other fruits of spring, as well as Asian and Western cuisines — was the best of Akiko’s I’ve eaten, and that’s saying a great deal. Pictured above: the first course, lamb and pork belly lettuce satay with pickled carrots, daikon, and cabbage, and a spicy almond-ginger sauce. Pictured below: the second course, lamb gyoka/jiaozi with apples and beet-stained honey-sweetened yogurt sauce. (Akiko confessed that she amused herself by including pink or purple in four out of five courses. Very “Hello Kitty.”) And below is the fifth course, curry-carrot ice cream garnished with a cinnamon-sugar dosa and ginger whipcream. Jessica passed around little cards for guests to send their comments and congratulations to the chef. Very clever idea.

The dinner was the debut of Cathy and Akiko’s Hapa Kitchen, a supper club. (“Hapa” is a Hawaiian word for a half-Asian person.) The food — a homage to lamb and other fruits of spring, as well as Asian and Western cuisines — was the best of Akiko’s I’ve eaten, and that’s saying a great deal.

Pictured above: the first course, lamb and pork belly lettuce satay with pickled carrots, daikon, and cabbage, and a spicy almond-ginger sauce.

Pictured below: the second course, lamb gyoka/jiaozi with apples and beet-stained honey-sweetened yogurt sauce. (Akiko confessed that she amused herself by including pink or purple in four out of five courses. Very “Hello Kitty.”)

And below is the fifth course, curry-carrot ice cream garnished with a cinnamon-sugar dosa and ginger whipcream.

Jessica passed around little cards for guests to send their comments and congratulations to the chef. Very clever idea.

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