Edible Magazine cordially invites you to celebrate National Day of Singapore with a Singaporean Dinner prepared by Chef Emily Lim, a part of our ‘Use My Kitchen, Tell Your Story’ dinner series, showcasing chefs who have immigrated to the United States who will tell their stories through a series of dishes, using food as a tool to find common ground and foster understanding. The kitchen space and venues are so kindly donated by area restaurants, wineries and individuals who open up their doors and encourage these stories to be told. Presented in partnership with Travel Paso, all of this season’s dinners will take place in Paso Robles wine country.
San Francisco-based Chef Emily Lim is Singapore-born and bred. Upon falling in love with California in 2014 she moved to San Francisco directly from her home country to build her professional experience in both fine dining and casual dining establishments. With her undying love for the hustle, a long term commitment to heritage foods and food culture, and a deep desire to build cultural bridges, she grasped the opportunity to create something that was missing in her area – authentic Singaporean hawker foods. She now runs Dabao Singapore, providing Singaporean feasts for the bay area locals.
For one night only Chef will create a feast for the Edible San Luis Obispo community. The evening will begin with hawker stand fare reminiscent of long admired Asian night markets, and then continue with a traditional family style sit down dinner.
Hawker stand bites
Potato curry puff
Sambal chili shrimp
Family style dinner
Curry chicken with pratha and coconut rice
*Due to the nature of these dinners, showcasing beloved dishes of each chef’s life, ingredient substitutions or elimination requests cannot be met.
The evening’s meal is beautifully paired with ONX Wines, a premium Paso Robles wine label with an established reputation for crafting blends that push the envelope of tradition while being dedicated stewards of our land.
This dinner is generously hosted at the soon-to-be-opened The Frunchroom, a Chicago-inspired deli and general store, in-house butcher, brewery and restaurant led by Rachel Ponce, Edible Magazine’s in-house recipe developer and chef.
This dinner series would not be possible without support, including a generous grant from Travel Paso, event production by Amanda Holder Events, back of house kitchen advising and sous chef-ing by Pair With Chef Rachel and The Frunchroom, and event service staffing by Criu Hospitality.
The Frunchroom, 3330 Ramada Drive Paso Robles, CA 93446