Communal dinners at RCTNGL
14 Images

Asian fusion communal dinners at RCTNGL

Communal dinners at RCTNGL

Pato, duck breast with mang tomas, Asian pear, pecan, red orach and Mandarin pancake.

 (MB Maher)
Communal dinners at RCTNGL

Ginataan tsino dessert with black sesame, brown butter, coconut milk, granola and lime.

 (MB Maher)
Communal dinners at RCTNGL

RCTNGL preps ginataan tsino for dessert with black sesame, brown butter, coconut milk, granola and lime.

 (MB Maher)
Communal dinners at RCTNGL

Celtuce at Kabibi, with pork skin and celtuce noodles, scallops, ginger-garlic-scallion purée, Amaranth and borage.

 (MB Maher)
Communal dinners at RCTNGL

A RCTNGL staffer sears tuna to pair with pork jowl for a dish of sinuglaw.

 (MB Maher)
Communal dinners at RCTNGL

RCTNGL’s Tsino dinner in full swing in March.

 (MB Maher)
Communal dinners at RCTNGL

Hsiao and a helper plating courses at Rctngl’s recent Tsino dinner party.

 (MB Maher)
Communal dinners at RCTNGL

Marco slicing duck for his pato course.

 (MB Maher)
Communal dinners at RCTNGL

Marco laughs with guests during a recent Tsino dinner at RCTNGL.

 (MB Maher)
Communal dinners at RCTNGL

Pancit molo, a Filipino wonton soup made with pork-and-shrimp Sichuan dumplings in a consomme of chicken binakol with red chili oil, ice plant and lamb’s quarters.

 (MB Maher)
Communal dinners at RCTNGL

Marco plating his pancit molo.

 (MB Maher)
Communal dinners at RCTNGL

Housemade biscuit with black tea-dusted, five-spice-cured lardo.

 (MB Maher)
Communal dinners at RCTNGL

Ralph Hsiao, left, and Andrew Marco, right, talk with guests during a recent Tsino dinner at RCTNGL.

 (MB Maher)
Communal dinners at RCTNGL

Sinuglaw with pork jowl, tuna, cucumber, red onion, tangerine and Chinese red pepper on a Forbidden rice tostada.

 (MB Maher)
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