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 WINSON DUONG
currently : chef de cuisine @ palantir
formerly : head chef of catering & events | head chef of crave cafe | sous chef of charlie's @ google

TROPICAL FRUIT CEVICHEwith vietnamese plum & chili salt This dish came about when we found out someone at our Chef’s Table had some specific dietary restrictions. It’s just a regular fruit salad with microherbs, cucumbers, orange juice, and a dusting of vietnamese plum & chili salt. We got it from one of our colleagues who’d smuggled it over from Vietnam.
Panasonic DMC-ZS3  |    f/3.8  |   1/30th

TROPICAL FRUIT CEVICHE
with vietnamese plum & chili salt

This dish came about when we found out someone at our Chef’s Table had some specific dietary restrictions. It’s just a regular fruit salad with microherbs, cucumbers, orange juice, and a dusting of vietnamese plum & chili salt. We got it from one of our colleagues who’d smuggled it over from Vietnam.

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