Kingfisher is a San Diego restaurant that serves Vietnamese French food with a California lens. That culmination of flavors has turned it into one of the city’s busiest Vietnamese restaurants, thanks in part to its iconic dry-aged duck dish. Watch executive chef David Sim and his team make the famous duck dish, a whole fried rockfish, grilled abalone, and more.
straight FR egg noodles drop my noodles as soon as the order comes in and then we’re going to take spoonful of butter a large handful of sliced garlic we’re going to let this sweat down we’re going to add in our noodle sauce made with vegan fish sauce vegan oyster sauce tamari some lemongrass sauté let that caramelize and that’s what it it’s going to give it a little more depth of flavor by the time the sauce is done usually our noodles will be done going to get a little bit of that pasta water in there to mulfy their sauce just a little bit and then add our noodles in we’re going to finish it with some lemon juice and then that’s it nice uh freshly cut Nei on top soft poach egg on the inside a little bit of ESET and then I slide it over Chef in the past and he’s going to finish it with truffles so we just shave uh 2 G of uh Black Winter truffles on there so that’s a dish right there uh housemade egg noodles with uh garlic soft poached egg and uh winter truffles
23 Comments
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If there's butter and egg, why bother with vegan fish and oyster sauce??
Dishes name is too long.
What a complex dish. Love how trufle is used as an original finisher. 😂
The egg seasoning they copy it from turkish cuisine
Negi… you mean spring onions?
Vegan fish and oyster sauce? So some random concoction of artificial BS.
Weird how everybody is super weird about them using vegan oyster sauce and fish sauce. Looks delicious!
"Vegan" anything is worth a half a Michelin star.
Love it when a top chef takes a simple dish and just slaps something like truffle or caviar on it to show their amazing skill as a chef. Thats cheap eats street food plus black truffle.
Why use the vegan stuff when, first off, the egg makes the dish non-vegan and, second off, the flavor will never be as deep and vibrant as with the real ingredients? I just don’t get it, pure nonsense🤦🏻♂️
LOVE Garlic LOVE Truffle and that softpoached EGG
That’ll be $80 noodle dish with truffle on top 😂
Pasta water to emulsify the sauce? 😂😂😂
The moment I saw the nose ring, I knew there will be vegan ingredients in a dish that already has EGG noodles and butter
lol @ "negi"
TRUFFLES “ CIRCA 2000’s “ so over done
Vegan fish sauce (nope not real) vegan oyster(nope not real), c'mon there's a reason products were invented.
Vegan Fish sauce? Ok
Vegan..
This cooking with the know how.
Green onions
Since when are we aloud to have piercings on the line? So much for health and safety