Chefs from five of the country’s best Asian restaurants did a little dance, made a little dim sum, and got down at Saturday night’s Dim Sum & Disco party at The Setai. The event, co-hosted by chefs Ming Tsai and Jonathan Wright, featured the incredibly successful pairing of Asian small plates with the boogie-down beats of the Bee Gees and Donna Summer.
Chef Tim Cushman of o ya put on a show, torching slices of tomato and pieces of fresh salmon for his excellent salmon tataki nigiri. It, along with his other offerings, the equally delicious hamachi nigiri with banana pepper mousse, and hamachi sashimi, were some of the evening’s best bites.
Between sips of disco-themed cocktails from master mixologist Tony Abou-Ganim, we also enjoyed Ming Tsai’s freshly-shucked Island Creek Oysters, and foie gras and oxtail dumplings, as well as chef Wright’s black truffle and scallop har gau, and crisp fried pork belly. Also, the local favorite, Tropical Chinese, came to the party with a killer leek dumpling.