Malaysian Pop-Up: Penang Street Foods

A seated dinner. Guests are welcome to BYOB wine and beer; we will also have bottles for sale.

Linda's Malaysian Pop-Up dinners are memorable and delicious yearly affairs at 18 Reasons. This time, she takes her inspiration from street foods. A trip to the Malaysian island of Penang always include a street food tour...visiting the various hawker stalls dotted throughout the island, each one famed for their own special dish. Let's go on an imaginary trip on Gurney Drive and dine as if we were there, while sitting at our communal dining tables on 18th St.

MENU

Popia Bar – Make your own Springrolls with Stewed Jicama and Squid, Chinese Sausage, Crispy Shallots, Pork Fat Crispy, Omelet and Baby Shrimp

Ikan Bakar – Grilled Fish in Banana Leaf

Sotong Kangkung - Cuttlefish with Water Spinach

Penang Hokkien Mee – Pork Ribs and Shrimp Soup Noodles with Water Spinach, Eggs and Sambal

Kuih Talam  – Pandan and Coconut Rice Pudding Cake

Linda Tay Esposito is a self-taught chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. She grew up in Malaysia, lived in China and Hong Kong and traveled extensively in the region exploring the vast culinary offerings and traditions, and capturing the essence of the local cuisines. She brings these exciting flavors, passion and knowledge to the classroom. Her style of teaching makes even the most complex of curries simple to make and a gastro-adventure experience of "Flavor Explosions."

A freelance culinary educator, Linda teaches at the The Cooking School at Cavallo Point and at Sur La Table Cooking School. Previously, she was a lead chef at Parties That Cook where she teaches global cuisines in a team building setting.  She started her teaching career at Whole Foods Market Culinary Center. Most recently, she was head of operations and chef at Bay Area's artisan tofu maker, Hodo Soy. She writes a food blog at www.flavorexplosions.com