>>>
>>> THERE
>>> THERE IS A NEW CHEF AT THE HELM OF SEVEN STEAKHOUSE SUSHI
AND ROOFTOP.
AND ROOFTOP. HE BRINGS 40 YEARS OF EXPENSE
TO THE KITCHENS.
WE ARE HAPPY TO HAVE HIM ALONG
WITH SOUS CHEF FRANK --.
DID I PRONOUNCE THAT RIGHT?
>>--.
>>--.
>>--. >>IT SOUNDS BETTER THE WAY YOU
SAY IT.
SAY IT.
SAY IT. THANK YOU FOR COMING AND.
TELL US ABOUT FRANK HE IS
MAKING SOME COOL STUFF.
>>HE IS MAKING A REALLY COOL
PORK BELLY.
PORK BELLY. WE HAVE A LOT OF STUFF GOING ON.
WE ARE THE STEAKHOUSE AND THE
SUSHI HOUSE AND NOW WE ARE
PUSHING HARD ON THE PHNOM NON-
ASIAN RESTAURANT. WE HAVE
KOREAN FRIED CHICKEN WITH SWEET
POTATO PANCAKES AND GREEK SALAD
AND HE IS DOING A TRILOGY OF
PORK VALLEY.
PORK VALLEY. ALSO THIS WEEK WE ANNOUNCED THE
LAUNCH OF OUR NEW NIGHTCLUB
WHICH IS ON THE SECOND LEVEL
SECOND -- SAME LEVEL AS NOM-NOMS
. FRANK IS THE CHEF AT NOM-NOM.
I COULD NOT BE MORE PROUD.
>> PORT ELIE IS THE THING TO
COOK WITH.
COOK WITH. >> IT HAS BEEN POPULAR FOR A
LONG TIME.
LONG TIME. IT IS A SLAB, WE CUT IT AND WE
CURE IT THREE DIFFERENT WAYS.
WE HAVE A TRADITIONAL CARE A
BROWN SUGAR CURE AND ALSO A
FISH SAUCE CURE.
>>YOU JOKED EARLIER THAT IT IS
BACON BUT IT IS REALLY GOOD.
>> FRANK, WHAT ARE YOU COOKING?
>> WE HAVE THE REGULAR CURE IN
THE PAN WHICH IS GROUND SUGAR.
ON THIS SIDE OF THE PLATE IT IS
MY SAKE MARINADE AND THAT IS
JUST BUBBLY SAKE THAT WE HAVE
IN-HOUSE, A LITTLE BIT OF
GARLIC, A LITTLE BIT OF TAMRON,
GLUTEN FREE STORY -- SO A AND
THEN FISH SAUCE UP HERE, THAT
IS A CRAB FISH SAUCE THAT YOU
COULD GET AT A ASIAN MARKET AND
A LITTLE BIT OF BROWN SUGAR.
>>DOES PORK BELLY HOLD THE
FLAVORS AND THE JUICES OF THE
MARINADE BETTER?
MARINADE BETTER? >> IT DOES.
THE FAT ABSORBS IT.
IT TAKES IT IN.
>>THREE DIFFERENT WAYS YOU ARE
MAKING IT.
MAKING IT. >> I COULD NOT BE MORE PROUD.
THIS IS A GREAT OPPORTUNITY FOR
ME.
ME.
ME. I
ME. I AM
ME. I AM RIGHT NEXT DOOR TO -- IT
IS A BEAUTIFUL SPOT.
IT IS A LITTLE COLD NOW FOR THE
ROOF DECK.
ROOF DECK. BUT THAT OFFERS A WHOLE OTHER
OPTION.
OPTION.
OPTION. >>EXPLAINED TO ME THE SPACE.
>>BOTTOM LEVEL IS THE
STEAKHOUSE.
STEAKHOUSE. WE HAVE A MEZZANINE LEVEL WHERE
WE DO PRIVATE FUNCTIONS, SECOND
LEVEL IS THE SUSHI AND NOM-NOM
AND THE FOURTH LEVEL IS THE
ROOF DECK.
ROOF DECK. I LOOK AT IT AS A HOTEL WITH NO
ROOMS.
ROOMS.
ROOMS. >>
ROOMS. >> YOU LOVE HAVING A VARIETY.
>> IT REALLY DOES.
YOU COULD GO DOWN AND MAKE A
NIGHT OF IT.
GET A HOTEL ROOM CLOSE BY, COME
OVER HAVE A NICE DINNER AND GO
TO THE CLUB AFTERWARDS.
>> YOU COULD DO ALL THREE.
YOU COULD DO APPETIZERS AND ONE
AND THE MOVE-UP.
TELL ME MORE ABOUT THE MENU,
OBVIOUSLY PORK BELLY IS ONE OF
THEM.
THEM.
THEM. >>WE HAVE A LOVELY GREEN CURRY
COCONUT MUSCLE WE ARE DOING TWO
DIFFERENT NOODLE BOWLS. ONE
BOWL IS VEGAN AND GLUTEN-FREE.
THE OTHER IS TRADITIONAL EGG
NOODLES AND PORK BROTH.
THEN WE HAVE OUR WHOLE SUSHI
PROGRAM.
PROGRAM.
PROGRAM. I THINK WE HAVE 8-10 SUSHI
CHEF'S. FOR ME YOU'RE ONLY AS
GOOD AS THE TEAM YOU HAVE.
I HAVE IN A CREDIBLE TEAM.
>>VERY COOL.
>>VERY COOL. DO YOU GUYS WANT TO TRY THIS?
>> I THINK THEY DO.
>>MOVE OVER.
>>MOVE OVER. >>WHAT ARE YOU FINISHING THIS
OFF WITH?
OFF WITH?
OFF WITH? >> WE WILL TOP IT OFF WITH
CILANTRO LEAVES, PARSLEY LEAVES
AND SOME CHIVES.
>> A VIEWER SENT US THIS.
>> THANK YOU.