• CRIMSON CANTEEN ELECTRIFIES CHINATOWN

    Menu | Matt-Murtagh-Wu & Chef David Wu · Curators | Hakan Burcuoğlu & Linda Gallo · Venue | Rhinofish Noodle Bar · Gear | Leica

    That’s a wrap on Part I of CRIMSON CANTEEN—a Taiwanese night-market inspired pop-up food phenomenon that delivered a galvanizing cornucopia of lascivious nourishment to over 70 patrons at saporous Chinatown fixture, Rhinofish Noodle Bar. The evening harnessed the talents of two wondrous wunderkinds—The Wu Brothers—Vancouver’s Dumpling King Matt Murtagh-Wu, and Taiwanese Chef David Wu. Having sworn allegiance to the amicably arcane [and dangerously concupiscent] cuisine of Taiwan, CRIMSON CANTEEN manifested itself as an evening of gluttonous [and drunken] revelling.

    Just like all Curatorialist events, CRIMSON CANTEEN was made possible thanks to the collective toil of passionate and dedicated bon vivants who work in the food and creative industries. Our heartfelt thanks goes to Chefs Andrew Song, Eric Cheng and Bobby Nunez of Coastal Cocktails, alongside Rhinofish Noodle Bar’s [life-saving] incumbent staff, comprised of Adam Schmidt, Alicia Zeng, Kendra Herrin, Eric Chen and the perennially youthful spirit, Mrs. Pin Lin. Also, a special thanks to Jovia Pang for her perplexingly flavourful, silky smooth ice-cream that cold-kissed the fat laden tongues of our loyal patrons.

    We’ll continue to gild the lily, and satisfy hungry minds. Tune in for the next pop-up food phenomenon in April.

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  • Chef’Stock | DAVID WU

     … breaking the fourth wall.

    Curator & Writer | Hakan Burcuoğlu · Venue | Rhinofish Noodle Bar · Gear | Leica

    A history suspended in neon-illusion, and an unfounded sense of crimson macabre. I’m partial to these parts—I’ve worked, eaten and [momentarily] relapsed here. And as a [recovering] cynic who harbours a heart of darkness, as well as a soft-side for anything kooky, I’ll be brazen—Chinatown will always be a haven, my safe space.

    Fuck the boilerplate, Chinatown doesn’t need your sympathy. She won’t stand for it—still the most flavour-packed, booze-laden, and beguiling neighbourhood Vancouver has to offer. The nouvelle vague is here, and this time around, they’re doing the razing. Down comes the fourth wall, and up go your illusions. And as far as metaphors go, David’s center stage, staring us straight in the eyes.

    If you decide to glance back, you may have to confront a reality disallowing of daydreaming. The father of a newborn daughter—not to mention a restaurant in its infancy, a love letter to his Taiwanese heritage—David’s journey, in every sense of the word, has been arduous, and full of sustained attrition. Though he’s nursed the convalescence, and reached a point where he’s reaping the fruits of his toil, it hasn’t left him unscathed. But that kind of scar tissue makes bones, after all.

    We founded Chef’Stock with that in mind—an echo chamber for culinary wax poetic, and a sanctuary where chefs get to be human, as opposed to demigods. So here’s to breaking more walls, and to the man of the hour whose eyes do the talking.

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  • RECIPES: Taiwanese 3-Cup Chicken [San Bei Ji – 三杯雞 ]

    Recipe | David Wu · Curator | Hakan Burcuoğlu · Venue | Rhinofish Noodle Bar · Gear | Leica

    Its provenance rooted in the Southeastern Chinese province of Jiangxi, the eponymous three-cup chicken is a humble, yet beloved, staple of Taiwanese cuisine, and one of her top epicurean exports. Traditionally cooked in earthenware, where no two renditions are ever quite the same, it’s the textbook definition of a one-pot wonder, an embodiment of savoury & sweet, and a fine exemplar of what umami is, and ought to be. The method or preparation borders split-personality, and hence requires focus and prowess, necessitating on the onset face-melting heat to properly char—almost burn—the chicken, followed by its coup de grâce—a low-and-slow simmer that transforms night into day, manifesting the sweet out of the [otherwise] sordid.

    So, if you can’t handle the heat, get out of the fucking chicken. You’ve been warned.

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