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The celebrity chef opens The General in New York and CATCH Miami
Top Chef season three winner Hung Huynh and hospitality company EMM Group has opened two restaurants, The General in New York City’s Lower East Side, and CATCH Miami, which has opened at The James Royal Palm hotel.
Huynh partnered with EMM Group to open the Asian-inspired The General and CATCH Miami, a South Beach outpost of New York City’s Meatpacking District CATCH seafood restaurant. Both restaurants feature shareable plates and the menus are inspired by the Vietnamese chef’s experiences.
The 300-seat red and gold hued The General features sushi like the POW roll (spicy king crab, mango sauce, wasabi honey) and modern Asian dishes like Philly Peppersteak Sticky Buns (braised shortrib, with caramelized onion and provolone), "large format" Peking duck with moo shu pancake, pineapple, and hoisin sauce, and bourbon miso sea bass with maple, green beans, and Napa cabbage.
Signature cocktails from the bar, which features wrought-iron red chairs, black-lacquered table tops, and exposed subway tile columns, include The Battle of Bowery (Beefeater, yuzu, Chandon float, and lemon twist) and The G.I. (Herradura Silver, grapefruit, Orgeat, Sriracha, and sage).
The General restaurant is one part of EMM Group’s multi-concept, 20,000-square-foot space, which also houses FINALE nightclub and BOW, an underground lounge.
Lauren Mack is the Special Projects Editor at The Daily Meal. Follow her on Twitter @lmack.
Hung Huynh is a Vietnamese-American chef, and in 2007 was the winner of the third season of Top Chef, the reality cooking competition show on Bravo. He is the Executive Chef at Catch, The General, and Catch Miami.
Born in Vietnam, Huynh was raised in Pittsfield, Massachusetts, and began his culinary training as a young boy in his immigrant parents' Vietnamese restaurant. He has a degree from the Culinary Institute of America he cooked at restaurants including Per Se and Gilt in NYC, and at the time of season three Top Chef's airing, he was the executive sous chef at the [[Guy Savoy (restaurant) in Las Vegas.
Huynh also served as a guest judge on episode 12 of season four, and on the quickfire challenge of episode 8 of season five, of Top Chef. Huynh аppeared in September 2010 on the finale of season 7 of Top Chef and assisted Angelo Sosa as his sous chef.
Huynh participated in the 2008 Bocuse d'Or USA culinary contest, competing to represent the U.S. in the 2009 international Bocuse d'Or. Although Huynh won the "Best Fish Award", the gold medal was awarded to Timothy Hollingsworth. Ώ]
From the spring of 2008 through August to 2009, Huynh was the guest executive chef at [[Solo (restaurant) in New York City. ΐ] From August 2009 through to late 2011, he was the executive chef of Ajna Bar (formerly Buddha Bar) in New York City.
Huynh has opened The General, Catch and Catch Miami with the EMM Group. The General showcases modern Asian fare while Catch features mainly seafood.
- Juice of 2 limes
- 2 tablespoons Asian fish sauce
- 2 Thai chiles, minced
- 2 tablespoons sugar
- 2 garlic cloves, chopped
- 2 scallions&mdashwhites chopped, greens sliced, for garnish
- 1 large stalk of lemongrass, bottom two-thirds chopped
- 1 tablespoon chopped cilantro stems, plus sprigs, for garnish
- 2 teaspoons sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground pepper
- Four 6-ounce pompano fillets with skin
- 2 tablespoons vegetable oil
- Lime wedges, for serving
In a bowl, stir the lime juice with the fish sauce, chiles and sugar until the sugar is dissolved.
In a mini processor, puree the garlic, scallion whites, lemongrass, cilantro stems, sugar, lime juice, salt and pepper to a paste. Rub the paste all over the pompano. Put the fish on a plate, cover and refrigerate for 1 hour.
Scrape the marinade from the fish. In a large, nonstick skillet, heat the oil. Add the fish, skin side down, and cook over moderately high heat until the skin is crisp, about 3 minutes. Turn the fillets, lower the heat to moderate and cook until just opaque throughout, about 2 minutes longer transfer to plates, skin side up, and garnish with scallion greens and cilantro sprigs. Serve with lime wedges and the dipping sauce.
'Top Chef' Winner Hung Huynh Opens 2 New Restaurants - Recipes
When the chefs had to make a sexy dessert, Miguel went all out with his sensual creation. Mango pillows with tapioca and chocolate shots left the judges begging for more.
Definitely not your mamas Mac n' Cheese. Dave won by pairing a simple comfort food with a fancy-schmancy ingredient of the culinary world: the truffle. Who knew pungent fungus could be so delicious?
When: Season 1, Episode 12 (Part 2)
Perhaps the dish that sealed Harold's win, complete with delicious Kobe and Braised Short Ribs. It was love at first bite for the judges.
When the chefs are asked to cater a party for actress Jennifer Coolidge AKA Stiflers mom, Sam wins with this epic creation
In a season 1 Quickfire Challenge, LeeAnn made the most of her low budget with this citrus seafood treat.
When the chefs had to prepare a meal for a bunch of hungry athletes, Elia pulled out all the stops with this deliciously filling breakfast.
Padma admitted that she still dreams about this culinary masterpiece.
Howie won the healthy classics challenge with these almost-too-pretty-to-eat chops.
Hung impressed the best (ahem, Rocco and Todd English) with this perfectly prepared 3rd course finale dish. He won Top Chef only moments later. Enough said.
Richard made these babies more than once and can you blame him? Definitely a dessert to remember.
Season 4's Wedding Wars called for an entire wedding cake and Stephanie stepped up to the challenge with a full-on 5-layer creation. The icing on this cake was when she impressed world-renowned pastry chef Gale Gand. Not an easy feat.
Lisa may not have won Top Chef, but she won over the judges in the finale with this soup. The judges raved and lapped it up happily. Gail exclaimed, "I could eat a giant bowl of this, and be completely satisfied!"
Stephanie's second course in the Season 4 finale won the judges over with this sublime concoction, a definite contribution to her taking of the Top Chef title.
Bryan's Goat Cheese Ravioli, Delicata Squash Puree, and Bronze Fennel and Fig-Glazed Short Ribs, Celeriac Puree, Wax Beans, and Wild Arugula
Fabio's Roasted Chicken with Herb Roasted Potatoes, Caramelized Cipollini Onions and Grilled Lemon with Leafy Salad with Balsamic Vinaigrette
But, he knows it takes a village to raise a handful of successful restaurants, especially in the overcrowded New York dining scene. "It makes me smile, knowing what I create and what my team has helped me create. What I love about this is that I am able to teach 50 different staff to create what I can taste and create my palate and show them and teach them and have that translate to the guests, and that’s an accomplishment for me."
The legions of repeat guests to the seafood spot, Catch, is what led to the opening of Catch Miami earlier this year. With remarkable discipline, Hunyh and The Emm Group opened The General on the very same day.
"It’s just really a great surprise that everything came around so fast in such a short amount of time."
And the General immediately became one of New York's hottest restaurants. The 20,000 square foot, 300 seat multi-concept restaurant serves up modern Asian cuisine and live jazz three days a week.
But for all of his accolades and success, Huynh still remains dedicated to perfecting his craft, one dish at a time.
"I think what makes me a good cook and a great chef, and what a great chef is, I have the attention to details. I can see a fish scale from across the room, and see what’s wrong with a dish or how many grams of salt or pepper that’s missing in that recipe."
With three restaurants under his belt, no one could blame Hung Huynh for taking a short break from the kitchen but he says, don't bet on it, "I can’t sit down in an office, that’s not me. I like to be in the action"
7 Stephanie Izard
Similar to Harold Dieterle, Stephanie Izard will forever get to go down in history. She was the show's first female winner and would remain the only one for over half a decade. On her season, she won five elimination challenges and two Quickfires.
Since her time as a contestant, Izard has shown back up as a judge multiple times and was executive chef at a handful of award-winning restaurants. By the time she was 27, Izard had opened her own resaturant and went on to beat legendary names to become an Iron Chef. These days, she continues to run places like Girl & The Goat and has helped out a ton during the pandemic.
Try Top Chef Winner Hung Huynh's Tuna Tacos
Not in the mood for barbecue this Memorial Day? Top Chef Season Three winner Hung Huynh suggests you try his tuna tacos instead.
“They’re a perfect party food to serve for Memorial Day Weekend since they are delicious and different from the usual burger and barbecue options,” the executive chef for restaurants Catch (in New York and Miami) and The General tells PEOPLE. “Tuna tacos are also nice for summertime as it’s light and refreshing, and when mixed with a little taco crunch, it is ideal on a hot day.”
Sound good? Here’s the recipe:
Hung Huynh&rsquos Tuna Tacos
1.5 lb. tuna filet
2 tbsp. oil
2 whole avocados
For the tomatillo sauce
1 lb. tomatillos – cut in to chunks
1 cup shallots sliced thin
¼ cup garlic chopped
1 piece jalapeno
4 tbsp. white vinegar
1 tbsp. sugar
1 tsp. coriander seed
1 tsp. cumin seed
1 tsp. fennel seeds
½ cup olive oil
4 tbsp. cilantro
2 tsp. lime juice
Salt and pepper to taste
1. Grill or sear tuna in oil and season with salt. Chill until ready to use or keep warm.
2. Combine all tomatillo sauce ingredients except the cilantro, lime juice, vinegar – sauté everything together until all is tender.
3. Place all ingredients together in a blender and blend till smooth.
4. Add this sauce to the tuna and flake the fish to small pieces. Add the sauce as needed.
5. To serve, add mixture to taco shells and sliced avocado on top of tacos.
5 Kristen Kish
Williamson finished as runner-up to Kristen Kish in season 10, and Kish’s culinary career has gone from strength to strength since she won Top Chef in 2013.
The Korean-born chef combined Asian flavors brilliantly with her classical training, as well as being a natural in front of the camera. Kish’s win didn’t come easily, however, as she had to face the Last Chance Kitchen five times on her way to the final. She opened her restaurant in Austin, Texas, after her Top Chef success and even co-hosted a TV show on the Travel Channel.
VIDEO: Top Chef's Hung Shares His Spicy Super Bowl Wings
The seasoned chef teaches you how to make the Asian-inspired recipe created just for PEOPLE.com readers!
When the New Orleans Saints take on the Indianapolis Colts at Sunday’s Super Bowl XLIV in Miami, Top Chef season 3 winner Hung Huynh won’t be cheering for either team. He won’t even be watching the game. Instead he’ll be in the kitchen at his restaurant, Ajna Bar in New York’s meatpacking district, working, he tells us.
But a busy schedule hasn’t stopped Huynh from thinking about the big game completely. The chef has prepared a special recipe – his take on the iconic chicken wing – exclusively for PEOPLE.com readers to make during their own Super Bowl bashes.
“People always have some sort of chicken wings at parties,” he says. “I wanted to do something different that is not fried or buffalo wing style.”
His take: Asian-inspired. “I like cooking with lemongrass because it’s an herb that I grew up eating,” he says. “I love the fragrance and lemony flavor.”
Intrigued? Watch Hung teach you how to make the recipe, then try it yourself!
Lemongrass and Curry Chicken Wings
Prep: 15 minutes
Marinate: At least 2 hours
Cook: 30 minutes
Makes: 20 wings
5 lbs. chicken wings (about 20 wings)
1 cup lemongrass (chopped fine)
3 Tbsp. curry
½ cup soy sauce
3 Tbsp. sugar
2 Tbsp. salt
1 Tbsp. black pepper
3 Tbsp. hot sauce (any kind)
Mix all ingredients together and marinade for 2 hours or overnight. Place wings on a sheet pan and roast in oven at 400ய for about 30 minutes.
Comment: Spray the pan so the wings don’t stick. You will need two rimmed baking sheets. Marinate the wings in a large plastic bag. The longer they marinate, the stronger the flavor.
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Earl of Sandwich owner bringing new celebrity chef concept to Downtown Disney
A “Top Chef” winner known for fusing world cuisines plans to bring a new Asian street food restaurant concept to Downtown Disney later this year.
Asian Street Eats by “Top Chef” winner Hung Huynh is the latest concept from from Earl Enterprises, the parent company of Earl of Sandwich and several other restaurant brands.
The new take-out window coming to the Downtown Disney outdoor shopping center next to Disneyland hops on the latest street food trend in the restaurant industry with a selection of ready-to-eat Asian dishes.
The Asian Street Eats menu will include rice bowls, scallion pancake wraps and pot stickers along with Japanese teas and sodas. For dessert: Strawberry and mango mochi.
Born in Vietnam, Huynh began honing his culinary skills as a 10-year-old in his family’s Asian restaurant in Massachusetts.
After graduating from the Culinary Institute of America, Huynh worked at Christian Delouvrier’s Lespinasse and Thomas Keller’s Per Se in New York and the Michelin-starred Guy Savoy in Las Vegas, according to his biography.
Huynh won “Top Chef” season 3 in 2007. The celebrity chef went on to compete on “Chopped All-Stars” and serve as a judge on “Beat Bobby Flay.”
Huynh has traveled the world learning different cuisine styles and incorporates Asian, French and Spanish influences into his cooking, according to the Culinary Institute of America.
Asian Street Eats is expected to open in November or December during the “holiday season” at the West End of Downtown Disney. Retail and restaurant locations have been steadily returning to the West End of Downtown Disney after the Rainforest Cafe, AMC Theatres, ESPN Zone were closed to make room for an abruptly canceled 700-room Disney hotel. The shuttered Earl of Sandwich and Starbucks in the West End of Downtown Disney have since reopened.
The Downtown Disney restaurant is billed as the first Orange County location for Asian Street Eats. In August, Huynh posted on Instagram that Asian Street Eats was “coming soon” to Los Angeles International Airport.
Orlando, Florida-based Earl Enterprises owns Earl of Sandwich, Planet Hollywood, Buca di Beppo and Chicken Guy from Guy Fieri.