A lot of Asian flavors meet in chef Shawn Pham’s dishes at Simbal, but the overall sensibility is Vietnamese. This is a pomelo and shrimp salad with ginger, coconut, peanuts and lime.
Chef Shawn Pham worked in the kitchen of David Myers’ Sona, then spent four years cooking in Vietnam.
Roasted bone marrow with grilled chile jam and scallions, served with Chinese doughnuts.
The “Valerie’s Garden” cocktail, made with Capurro pisco, pineapple, Thai basil and lime.
Hanger steak tartare with larb seasoning, served with puffed sesame bread.
Simbal in Little Toyko.
Head bartender Kevin Bonito grills a pineapple for the “Little Pleasures” cocktail.
The “Little Pleasure” cocktail, made with 1796 rum, white rum, grilled pineapple, vanilla bean and lime.
Coconut flan with tamarind caramel and coconut snow.
Short rib pot pie with lemon grass, annatto and beef tendon.
Braised pork belly with fresh coconut juice and marinated egg.
Tuna crudo with dashi fish sauce, pickled green papaya and shallots.
Banh mi salad with pickled daikon and carrots, Vietnamese sausage, head cheese and cucumber.