Minh Phan
Written By Nicole Borden
Porridge + Puffs | Los Angeles | March 2020
![](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/4c31f525-8d6c-426c-a35d-49dd47c4f95d/Chef+Minh+Phan+of+Porridge+%26+Puffs-12.jpg)
Featured Dishes
Fermented Tea Salad: Tepache-Fermented Jasmine Tea, Mizuna, Sorrel, Jicama, Dehydrated Apricots, Gobo, Makrut-pickled Kabocha, Turmeric-brassica-agar, Passionfruit-pickled Watermelon Rind, Roasted and Dehydrated Carrots, Kumquat, Nuts, Seeds
Young Fig Leaves, Okinawa Sweet Potato, Five Spice Duck Confit, Roasted Fennel, Blood Orange, Duck Demi-Glace, Duck Chicharrones, Scarlet Yu Choy
Rolled Cassava Spaetzle, Shiitakes, King Oysters, Enoki Tempura, Roasted Carrots, Makrut-lemongrass Jam, Pickled Chrysanthemums, Umami Trail Mix
Brown Butter and Heirloom Squash Porridge, Herbed Mochis, Szechuan-braised Watermelon, Short Rib, Pickled Romanesco, Flora
Sansho Meringue, Yuzu Cream, Hosui Pears, Kumquats, Cinnamon Basil Oil
Photography by Will Blunt
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