fivespice Melds Pan-Asian Cuisine with Fresh Pacific Northwest Ingredients
Chef Jon Beeaker brings Asia's street food and culinary traditions to Oregon
(PRWEB) January 29, 2005 -- Executive chef Jon Beeaker found inspiration for
the new menu at fivespice on the streets of Thailand, Vietnam, and Hong Kong.
Beeaker visited markets, street vendors and restaurants to gather ideas for his
traditional Pan-Asian menu prepared with local, seasonal ingredients. The menu
also draws from the cuisine found in Korea, Singapore, India and Malaysia.
fivespice debuted in January 2005 and features lunch, dinner and bar menus, as
well as live jazz music by local artists, and outdoor seating.
“We
envisioned fivespice as a destination for high quality Pan-Asian cuisine with an
inviting design, and a lively jazz scene,” says managing partner Barry Cain.
“Our vision came together when we brought executive chef Jon Beeaker into the
project. His passion and talent for Pan-Asian food was the perfect match for
fivespice.”
Asian Street Snacks:
fivespice offers a selection of small
plates, or Street Hawker Fare, that highlights the different cultural flavors
and styles found in the markets and food carts throughout Asia. These small
dishes are meant to be shared and include: Lamb Tikka Masala; Vietnamese Grilled
Calamari; Grilled Shrimp and Grapefruit; Bo La Lot, ground beef marinated with
lemongrass, seasoned with turmeric and fish sauce and wrapped in La Lot leaves
and grilled; and Siu Mai, steamed Chinese dumplings filled with shrimp and
pork.
Soups and Salads:
A variety of soups and salads are available
including, Tom Kha Gai with Thai chicken and coconut milk flavored with
galangal, kaffir lime and tamarind; Miso Soup; Grilled Beef Salad; Green Papaya
Salad, and Shredded Chicken and Cabbage Salad.
Noodles &
Curries:
fivespice pays tribute to the noodle dishes made fresh to order
across Asia with a menu dedicated to regional noodle specialties. A few
highlights include the popular Pad Thai and Khao Soi, the signature noodle dish
of Chiang Mai in Northern Thailand and Nonya Noodles stir-fried with black
beans, napa cabbage, ginger, shrimp and Chinese sausage.
Heartier
Fare:
All the dishes at fivespice are perfect for sharing, especially the
heartier entrees which utilize fresh seafood, lamb, chicken, and beef. A
signature dish is the Clay Pot Chicken with chicken braised in a Vietnamese
caramel sauce with ginger, garlic, chilies, and wood ear mushrooms. Lacquered
Salmon is grilled with sake and miso, and the Seafood Hot Pot mixes shrimp,
scallops, calamari, and clams in a clay pot with tamarind and
galangal.
Sweet Endings:
The desserts at fivespice give an Asian twist
to some Western favorites, including Warm Sticky Rice with Palm Sugar Syrup;
Coconut Caramel Flan; Molten Chocolate Cake with Vietnamese Coffee Sauce; and
Tapioca and Fresh Fruit Parfait.
Asian-themed Design:
Portland-based
KL Design Group designed the interior, as well as the logo, menu and signage for
fivespice. The restaurant design incorporates natural materials found in Asian
countries like zebra wood, bamboo, limestone, and grass. An outdoor balcony off
the dining room and bar offers sweeping views of Lake Oswego, iron fire pits,
and table seating for 20. Inside, the bar area features a fireplace, live jazz
music every Thursday through Saturday and a full bar menu of Asian-inspired
cocktails and a wine list emphasizing the Pacific Northwest.
About
fivespice:
fivespice is located at 315 First Street, Suite 201 in Lake View
Village, a new European-style development combining retail, dining, and office
space, as well as free parking. fivespice is open 11 a.m. to 11 p.m.
Sunday-Thursday and 11 a.m. to 12 p.m. Friday and Saturday. For reservations or
information,
please call 503-697-8889.
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Source : http://www.prweb.com/releases/2005/1/prweb202672.htm