To usher in the Year of the Ox, Singapore snack company, IRVINS, which is now available in the U.S., has partnered with James Beard nominee, ChefThai Dang, to launch two salted egg-inspired recipes using IRVINS’ salted egg snacks. In honor of Lunar New Year, the dishes will be available exclusively at Chef Thai’s Vietnamese restaurant, HaiSous (1800 S Carpenter St), throughSunday, February 28.
Combining IRVINS’ salted egg chips with Chef Thai’s caramelized fish sauce, the Cánh Gà Chiên ($10) will feature six crisp, fried chicken wings coated in a new seasoning that features IRVINS’ salted egg potato chips. Also appearing on the menu, the Gỏi Da Cá ($13) will feature IRVINS’ salted egg-flavored, salmon fish skin crisps, complementing one of Chef Thai’s salads as he brings the salty-savory flavor and texture of the salmon fish skin together with young lotus, sweet peppers, marinated onions and Vietnamese herbs to create the dish.
Both items will be available at HaiSous now through February 28.
To usher in the Year of the Ox, Singapore snack company, IRVINS, which is now available in the U.S., has partnered with James Beard nominee, Chef Thai Dang, to launch two salted egg-inspired recipes using IRVINS’ salted egg snacks. In honor of Lunar New Year, the dishes will be available exclusively at Chef Thai’s Vietnamese restaurant, HaiSous (1800 S Carpenter St), through Sunday, February 28.
Combining IRVINS’ salted egg chips with Chef Thai’s caramelized fish sauce, the Cánh Gà Chiên ($10) will feature six crisp, fried chicken wings coated in a new seasoning that features IRVINS’ salted egg potato chips. Also appearing on the menu, the Gỏi Da Cá ($13) will feature IRVINS’ salted egg-flavored, salmon fish skin crisps, complementing one of Chef Thai’s salads as he brings the salty-savory flavor and texture of the salmon fish skin together with young lotus, sweet peppers, marinated onions and Vietnamese herbs to create the dish.
Both items will be available at HaiSous now through February 28.
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