Avenue’s First 2018 Dinner Series Event at Foreign Concept Took Us On an Asian Culinary Tour

A custom menu was created by chef and owner Duncan Ly and executive chef and current Top Chef Canada contestant Jinhee Lee.

Photograph by Alyssa Quirico.

 

After the March launch of Avenue‘s 25 Best Restaurants of 2018, it’s time to start eating. On April 11, we went to Foreign Concept for the first event in our annual Dinner Series that includes six private dinners at six of Calgary’s 25 Best Restaurants. At each event, a multi-course custom menu is created for an exclusive dining experience just for Avenue readers.

We started off the evening in Foreign Concept’s bar beneath dimly lit lanterns, mixing and mingling with newcomers and Dinner Series regulars, sipping on bubbles and noshing on wagyu beef tartare hors d’oeuvres.

The dinner menu was created by chef and owner Duncan Ly and executive chef Jinhee Lee (watch her compete on Top Chef Canada). Its purpose was to take diners on a culinary tour through Asia, with each course representing a different country. As each course was served, the chefs shared the inspiration behind the dish. The four courses were: Korean royal crepes, Vietnamese sweet and sour soup, sherry and lemongrass glazed Peking duck breast and coconut tapioca pudding.

 

The bar at Foreign Concept.
Photograph by Alyssa Quirico.

 

The dining room at Foreign Concept.
Photograph by Alyssa Quirico.

Photograph by Alyssa Quirico.
Sherry and lemongrass glazed Peking duck breast with barley congee, smoked mushroom and green onion chutney.

Photograph by Alyssa Quirico.
The chefs created a salmon alternative to the duck breast course.

 

Coconut tapioca pudding with passionfruit créme anglaise, tropical fruit and spriced granola.
Photograph by Alyssa Quirico. Coconut tapioca pudding with passionfruit creme anglaise, tropical fruit and spiced granola.

 

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