Bryant Ng's resume includes positions at New York's Daniel, San Francisco's La Folie, and our own Campanile and Pizzeria Mozza, where he served as chef-de-cuisine upon the restaurant's opening. Now he's striking out on his own, with a Singaporean restaurant called Spice Table due for Central Ave. in Little Tokyo. Ng writes in a press release, "Im an L.A. native of Singaporean heritage so I really wanted to open a restaurant that serves food that is influenced by the traditional cuisines of Singapore and Southeast Asia." So, what's he cooking?
Currently under construction, Spice Table might come in with the late fall with a craft beer obsession, serving sandwiches for lunch with Southeast Asian ingredients, with items like the bread, charcuterie, and pickles all made in-house. Later, Ng's cites satays and wood-burning hearth-cooked items as a focus, with the backing of laksa, stews, curries, noodles, veggies, and his own take on Hainanese chicken rice.
A Southeast Asian restaurant with craft beers coming in 2010 from a well-regarded local Asian-American chef? Anyone smell beef cooking between Spice Table and Sang Yoon's Lukshon yet?