With changes comes maturation and into the 18th year, Betelnut has metamorphosed into a Marina port of Pan Asian cuisine. Please welcome Executive Chef Mario Tolentino to Betelnut with a grand gathering of sake-tails and an intimate night of medium fares.
Inspired by Chef Tolentino's travels, Betelnut presents: POV (Point of View) Volume ii: Culture Clash. An 8 course of collaboration with Chef Hiroo Nagahara.
Chef MarioTolentino, now 34 years old, was born and raised in San Francisco. After attending the California Culinary Academy in San Francisco, Tolentino spent the next 12 years traveling coast to coast, working with high caliber chefs in their award-winning kitchens, including Laurent Tourondels BLT Steak, and AQUA under Executive Chef Michael Mina. He then left to Miami for a year to train as a one-man sauté at Pacific Time in Miami Beach and return to AQUA as corporate sous chef with Laurent Manrique.
His passion for travel have brought Tolentino to all corners of the US and overseas in search of new cultures and cuisines. From Singapore, Malaysia, Thailand and Vietnam and parts of Europe, Tolentino has had his hands in an eclectic array of cultures, their ingredients and cuisines.
During his tenure in New York City, Tolentino was invited to participate on Food Network’s popular cooking competition show, “Chopped”. After winning Season 4, Episode 2, he was invited back for “Chopped Champions”, which aired September 21, 2010. (http://www.cancookcuisines.com)
To view photos of POV Volume i, click here.
Drawing from years of culinary experience and a physics background, Chef Hiroo Nagahara, invents cutting-edge culinary techniques, constantly pushing the boundaries of gastronomy. His culinary philosophy rests on the aesthetic values of Wabi-Sabi – finding perfection in imperfection through a medium that is transient by nature. At a very young age, Nagahara’s parents introduced him to the Tsukiji fish market in Tokyo and work at his father’s fish market. By his teenage years, he possessed fish fabrication skills on par with many considerably more experienced chefs. He has had experience as Corporate Chef Consultant for Japanese kitchens in Florida, the Chairman Concept in San Francisco, and as Chef de Cuisine at Bar Charlie with the Charlie Trotter Restaurant Group in Las Vegas to name a few. Currently, he is Chef/Owner of HN2 Group and plans to open a restaurant in the future. (http://www.chefhiroo.com/)
Chef Tolentino and Chef Hiroo XO Eggplant
Fire Cracker Margarita
SEA BREAM – finger lime, ma-kombu, fish sauce
XO EGGPLANT – kabocha squash, brussel sprouts, black vinegar
STEAMED HALIBUT – shishito peppers, crispy quinoa, togarashi
SMOKED LEMONGRASS PORK – green curry white corn, pickled cabbage, avocado, scallion crepe
RICE DUO – uni “risotto” & imperial clam rice
AMAZAKE FRIED CHICKEN – pickled vegetables, assorted sauces
BRAISED DUCK IN RED CURRY - (served in a hot pot) vinegared egg, wonton noodles
THAI COCONUT – coconut textures