Bryant Ng grew up cooking at his parents’ Chinese restaurant in Los Angeles, majored in molecular biology at UCLA, studied at Le Cordon Bleu in Paris, then trained under star chefs Daniel Boulud and Nancy Silverton back in the US. Now he has his own L.A. restaurant, The Spice Table, an homage to Southeast Asian flavors—from the Singaporean home cooking he grew up with to the Vietnamese flavors of his wife’s heritage. One of his most delicious recipes is a version of the coconut-curry noodle soup known as laksa in Singapore and ca-ri tom in Vietnam, made with seafood, plenty of spices and lots of rice noodles. Here, F&W streamlines that dish plus three more of Ng’s favorites. “My recipes are fairly simple,” he insists. “They just have a lot of components.”
The Spice Table, 114 S. Central Ave., Los Angeles; 213-620-1840.
- The Singapore City Guide
- A Cook's Vietnam Journal
- Vietnam à la Cart
- An American Chef’s Malaysian Love Story
- Laos Food: Searching for a Lost Cuisine
- A Beer Geek's Guide to Asian Flavors
- Healthy Thai Recipes
- Thai Grilling Temple
- 5 Essential Thai Ingredients
- Thai, Chinese, Korean and Japanese Noodles
Chef Way Bryant Ng simmers mussels in coconut milk, lemongrass and beer, then chops them up for his coconut-curry soup. He tops his soup with a soft-boiled egg.