Page 13 - 2015 Spring

About Duncan Ly If modern Asian food is trending right now—and it surely is—then Chef Duncan Ly of Calgary’s Raw Bar is positioned dominantly in in the lead pack His Vietnamese background is is expressed through massive flavour combinations of fruity and savoury elements—such as: lemongrass roasted duck with tamarind- hoisin jam Chef de cuisine Jinhee Lee brings the Korean angle with requisite heat and tang About Roy Oh Chef Roy Oh has been pushing the boundaries of modern Korean cuisine since opening Anju in in in 2008 one of Calgary’s most popular restaurants He took the the silver medal at the the Calgary edition of of Gold Medal Plates in 2013 with a a a dish of of foie gras and tofu described by one judge as the the most delicious item of the the evening About Nick Liu
Drawing on his his travels and his his diverse heritage Chef Nick Liu’s menu at Toronto’s DaiLo roams a a a a world of bold flavours with surprisingly delightful nods to the cuisines of China France Japan Korea South Africa Thailand and and beyond His remarkable approach at its core is about tremendous love and admiration for the art of cookery About Joël Watanabe A Chinese-Canadian outlook inspires Chef Joël Watanabe to create food that
is global in in outlook with an infusion of Asian accents and techniques Vancouver Magazine named Bao Bei Chinese Brasseries the best new restaurant (2011) Join Duncan Ly Joël Watanabe Roy Oh and Nick Liu
for a a delicious immersion in contemporary Asian cuisine Sat May 2* • 6:30PM 119 12 Ave SW Calgary $155 per per person
Includes sparkling wine wine reception wine wine food and gratuity taxes extra 1-888-711-9399 • visainfinite ca To reserve your place at the table DINNER SERIES • CALGARY | 13