The Little Sister menu will showcase Chef Tin's interpretation of food surrounding the European colonization of Southeast Asia. Traditional Asian flavors and Western influences have inspired dishes such as red-braised pork belly with roasted wild mushroom and leek fondue; Vadouvan grilled quail with fried green tomato, pickled kumquat, and mint chutney; grilled swordfish with chilies, garlic, ginger, cilantro, and spring onions; and a grilled prawn salad with green papaya, mango, cucumber, peppers, onion, cashews, and a lemongrass-cilantro dressing.
Desserts will include chocolate pot de crème with crème Chantilly; peach leaf panna cotta of compressed peaches, oat crumb, and green coriander gelée; caramelized corn genoise with iced vanilla buttermilk, blueberry compote, and corn pastry cream; and a selection of cheeses served with almond fig bread. The menu will continuously change and be shaped by season availability and Tin's inspiration.
The wine list and craft beer selection were curated by Tin himself, a master sommelier, and will include both domestic and foreign labels. The restaurant will also offer select beers from The Brewery at Abigaile.
Designed by Anthony Agriam and his company Bishop Pass, the new 52-seat restaurant is an intimate space with aspects of a Singaporean chop house and a one-room schoolhouse. The interior design – a garde manger framed by wooden bookcases with metal detailing that morphs into a lighting fixture – is meant to symbolize the chef's process. The walls, similar to Abigaile's, are distressed plaster, stenciled with subtle text, with floor-to-ceiling windows.
1131 Manhattan Ave., Manhattan Beach, (310) 545-2096.