For more information:
Emily Connolly or
Morgan Dyches
Melissa Libby &
Associates
404-816-3068
GUY WONG’S NEW LE FAT FALL MENU REFLECTS HIS PERSONAL INTERPRETATION OF
VIETNAMESE FLAVORS
New offerings include addictive chili garlic prawns and a hearty thit kho bowl
New offerings include addictive chili garlic prawns and a hearty thit kho bowl
ATLANTA (Oct. 20,
2015) - With a new chef-driven menu for fall just introduced at Le Fat, Guy Wong is deepening his culinary
conversation with diners at his West Midtown Vietnamese brasserie. “Early on, I
wanted to introduce people to the classic traditional dishes that I grew up
eating; recipes that were cooked by my mother,” Wong explains. “Now that we’ve
settled in and are becoming a part of this neighborhood, I want the menu to
reflect my personal interpretation of Vietnamese food.”
The chili garlic prawns entrée is one of the new dishes Wong
is eager for diners to try. It features local Georgia prawns stir-fried with
roasted garlic, onions and chili oil. Another new chef favorite is the thit kho
bowl, brimming with caramelized pork belly, pickled mustard greens, braised egg
and grilled scallions. “It's a true comfort dish,” says Wong. “I slow braise
pork belly for eight hours and then caramelize it for three hours. I pickle
mustard greens for five days. It’s a warm, satisfying dish for this time
of year.”
The fall menu’s drunken noodle entrée, Wong’s flavorful take
on another of his childhood favorites, is made with high-quality angus flank
steak and fresh noodles that Wong is sourcing from a mom and pop shop in
Philadelphia’s Chinatown neighborhood and having delivered twice weekly to Le
Fat.
Wong also has a special treat for early evening diners - the
delicious banh mi bao appetizer filled with pork belly, carrot and daikon and
accented with cilantro and jalapeño is available from 5 to 7 p.m. nightly. The
dish is one Wong first began experimenting with at Miso Izakaya, his Old Fourth
Ward Japanese tapas and sushi eatery. Wong explains: “I created it a few years
ago and thought it would be amazing to one day serve it in a Vietnamese restaurant;
here we are today.”
Even with all the adventurous new tastes on the menu, early
Le Fat favorites, including the clay pot chicken (served in its signature
sizzling pot), Wong’s famous rotisserie chicken (half lemongrass chicken served
with ginger scallion oil and jasmine rice), bo luc lac “shaking beef” entrée
and the chef’s acclaimed pho noodle dishes aren’t going anywhere.
For Wong, Le Fat’s new fall menu is a way to advance his
dialogue with diners as the restaurant’s culinary offerings evolve. “This menu
reflects me as a chef,” Wong says. “I am creating Vietnamese food from my own experience
and history. It was personal before because it was my mother’s recipes, but now
it's my take on it. Creatively, I always want to try new things. Plus, when my
mother comes in for dinner now, there will be something new on the menu for her
to try!”
Le Fat is located in West Midtown at 935 Marietta Street. Dinner
is served nightly beginning at 5 p.m., and lunch is available on weekdays from
11:30 a.m. - 2:30 p.m. For more information, call 404-439-9850 or visit lefatatl.com.
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