We love the concept behind Chef Harold Wong’s Munchies Den. It’s a Houston area pop up restaurant that sporadically springs to life in karaoke bars, off the beaten path restaurants and wherever else Wong, the executive chef of Azuma Sushi, sees fit to ply his trade.
Tonight in Austin, Keeper Collection hosted the Chef’s Under Fire Finals of their statewide cooking competition.
Three of the best cooks in Texas had come out of their regional cook offs for the right to compete in the finale. Chef Wong had previously bested three other chefs in the Houston semi finals including Austin’s Christina Lee of Central Market Cooking School.
We love the sound of Wong’s winning dish in the semis, something he titled “Cap’n Carpaccio” which consisted of Sirloin Flap Steak topped with orange jam, shiso, garlic chips, and fried leeks mixed with Ito Togarashi, eggplant slices and topped with Cap’n Crunch cereal.
Tonight, Sunday October 16th 2011, Wong schooled Daniel Valenzuela of Austin’s Auguste Escoffier School of Culinary Arts and Dallas/Fort Worth’s Kevin Martinez of Tokyo Cafe for the championship.
Hopefully Master Sommelier Devon Broglie of Whole Foods Market was able to get the crowd good and drunk during the affair.
Congratulations Chef Harold Wong on your victory.