The Dish

“Pho Scallop Tostadas”: Cured Bay Scallops, Fish Sauce Caramel, Pho Tortilla, Charred Onion, Apple & Cucumber

Primary Inspiration

• David is a chef through and through, having worked at fine dining establishments like Club 33 and The French Laundry.
• His Vietnamese heritage and family history as refugees were key influences in the ingredients and flavor design of the dish.

Secondary Inspiration

• Growing up in Orange County, USA, David was surrounded by Mexican and Latin influences—this inspired the taco/tostada concept of the dish.
• His mother worked as a nail technician and his father in construction. These professions inspired the themes of beauty, aesthetics, and the layering and construction of flavor and texture throughout the dish.

Components