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VIDEO: The Chef in Residence program at MangoMoon
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VIDEO: The Chef in Residence program at MangoMoon
Filed Under: Chef Salad | Video
At the beginning of this year, chef Moon Krapugthong of Manayunk's MangoMoon launched a Chef in Residence program at her Manayunk restaurant (4161 Main St.). The Thai chef/restaurateur has taken it upon herself to invite lesser-known chefs of varying backgrounds to cook in her kitchen, offering a supplemental menu of their own devising to MangoMoon's diners. The inaugural chef in Krapugthong's series is Harry Ige, a native of Okinawa and longtime South Philly resident who's cooked in in New York and Seattle, and locally at Ardmore's Mikado, among other spots.
Chef Ige's menu, which will be available at MangoMoon through the end of January, is his interpretation of traditional Okinawan food, which stands apart from mainstream Japanese cooking due to the influence of the Chinese as well as the unique produce that blossoms on the island. You might assume that raw fish is a staple on Okinawa due to its location at the southern tip of the Japanese archipelago, but the truth is there is no overarching sushi tradition on the island; instead, Ige focuses on vegetable preparations and atypical seafood dishes, from steamed monkfish liver drizzled with ponzu sauce (see the foie-like rounds he's plating in the video?) to marinated salmon with sliced mountain potato and wakame wrapped in a thin sheet of egg.
Krapugthong says her next Chef in Residence, who will start in February, will be bringing Ethiopian ingredients and techniques to the table, so be on the lookout for more info on that soon.
(Special Thanks to CP's own Neal Santos, who shot, edited and produced this vid!)
UPDATE: Here's a selection of items that Chef Ige is currently serving at MangoMoon ...
- Salmon carpaccio: thin-sliced salmon with special MangoMoondDressing
- Ankimo: steamed monkfish liver, spicy radish, ponzu sauce
- Age-nasu no nihitashi: Deep-fried Japanese eggplant cooked in special sauce. Served chilled, topped with ginger chiffonade
- Deep-fried wonton skin: avocado, lettuce, chopped onion, chopped salmon dressed with spicy sauce and sprinkle of Chinese parsley
- Cream cheese wrap with thin-sliced salmon and dressed with MangoMoon special miso dressing and topped with Italian parsley
- MangoMoon Roll: Shrimp tempura, Japanese mayonnaise, boiled asparagus, Lettuce avocado, Broiled eel, Inside out roll with wasabi tobiko outside
- Manayunk Roll: Broiled eel, Cucumber, avocado, Inside out roll and topping with spicy tuna
This is straight up awesome.
[...] This post was mentioned on Twitter by Drew Lazor. Drew Lazor said: RT @mealticket: VIDEO: Meal Ticket talks to Okinawan chef Harry Ige, now in residence at Manayunk's @mymangomoon http://ow.ly/3FWOY [...]
Love this video -- so elegant. Both chefs have a wonderfully engaging camera presence, and Chef Ige's food sounds delicious. Monkfish liver is awesome. Well done, Neal!
Wonderful video guys! This is such a great idea for a restaurant and Moon & Ige are awesome! P.S. the cloth on the banquette that Moon is sitting on is beautiful
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