Page 2 - Dining Out - May 8, 2022

Restaurant Insider with Anne Lee
ANNE LEE
speaks with Eating House 1849’s
ROY YAMAGUCHI
Photos by
ANTHONY CONSILLIO
Cooking with Roy Yamaguchi is always a fun experience. The set way is Roy’s way in his kitchen, meaning we improvise, do not mea- sure, and use spatulas as spoons to taste. His motto is “cooking comes from the heart and not a recipe.”We met the star chef at Eating House 1849, where the menu concept em- braces the food heritage here that was started by plantation workers.
While there, Roy showed me how to make the restaurant’s most-re- quested item: Pork and Crab Pillows.
We start with the chile soy dip- ping sauce made from scratch.You can serve it warm or chilled, and it can also be used for steamed or seared fish, chicken or beef. Add chile flakes and cook it in oil. Roy prefers to use peanut oil, but for those with allergies, use canola, grapeseed or extra-virgin olive oil. As the temperature gets hotter, the flavor and color from the chile will be extracted, and the oil will turn orange. Cook for 15-20 minutes.
In a sauce pot, combine, white wine vinegar, rice wine vinegar and red wine vinegar.
“You can use one (vinegar), but I use three just to make it compli- cated,” Roy jokes.
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2 / Dining Out / May 8-14, 2022