Tuesday, October 20, 2015

Guy Wong’s New Le Fat Fall Menu Reflects His Personal Interpretation of Vietnamese Flavors

For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates

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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