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Exploring a Round Aesthetic with Chef Kevin Chong

[fa icon="calendar"] 6/2/16 11:31 AM / by BauscherHepp



In this submission from March 2009, Deep Plate explores a round aesthetic in three submissions from Chef Kevin Chong, Chef de Cuisine at Chef Mavro Restaurant in Honolulu, Hawaii.The first dish featured above contains crispy pig trotters with pickled watermelon rind, watermelon, green onions, cilantro, and caramelized pork jus. Here are his other platings:

Big Island Goat Cheese Blanc Manger with cranberries, Marcona almonds and Hirabara baby greens


Bittersweet chocolate tofu with a candied sesame crust, green tea sauce



Bauscher Hepp Design Guide CTA


Topics: Pig Trotters, Bauscher, Hirabara Baby Greens, Pickled Watermelon Rind, Blanc Manger, Cilantro, Marcona Almonds, Candied Sesame Crust, Watermelon, Bittersweet Chocolate Tofu, Green Onions, Green Tea Sauce, Kevin Chong, Chef Mavro Restaurant, Deep Plate, Inspiration, Cranberries, Caramelized Pork Jus, Silhouette, Big Island Goat Cheese, Chef de Cuisine

Written by BauscherHepp

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