Q&A with Chef Thien Ngo
of Fork restaurant in Philadelphia
Seasonal and inventive are the two words that best
descirbe the cuisine found at Fork, a hip Philly hot spot.
Chef Thien Ngo uses only the freshest ingredients, many of which
are supplied by local farmers in the area, and creates the menu
daily. They call it "New American bistro-style" cuisine.
CMEplanner: What inspired you to get into this business?
Ngo: I was traveling in Europe. I found that working in the
kitchen would enable me to get a job anywhere in the world. I started
my training in Switzerland, lived in France, traveled to Italy,
London, Japan, New Orleans, and Philadelphia.
CMEplanner: Why did you choose Philadelphia to work?
Ngo:
I came back to Philadelphia because of family reasons, but decided
to stay because the city's restaurant scene was booming at the time
and I found a home at Fork.
CMEplanner: How do you describe Fork?
Ngo:
Fork is a unique restaurant. The menu is what we call "New
American bistro-style" cuisine. I like to incorporate ideas from
dishes I have tasted in my travels. So the menu is internationally
influenced, but still based on traditional cooking.
CMEplanner: What's a typical
day like for you?
Ngo:
Long. I usually start at 6:30 a.m. and finish by 10 p.m. We bake
our own bread, cut our own fish, make all the desserts, vinaigrettes,
prepared foods for Fork, etc. Then we do our lunch, dinner and brunch menus.
CMEplanner: What is your favorite dish to cook at home?
Ngo:
I don't cook at home. My favorite meal is steak and red wine.
CMEplanner: What's your favorite
junk food?
Ngo:
I don't eat junk food.
CMEplanner: How would you describe the atmosphere at Fork?
Ngo:
The atmosphere is very vibrant. The room has beautiful hand-painted
lampshades that a friend of the restaurant painted. Our new private
dining room is very serene.
CMEplanner: Any future aspirations?
Ngo:
To retire
CMEplanner: What is the best meal you have ever eaten?
Ngo:
Many from Korean Barbecue to Daniel Boulud. The best part
is the wine.
* * *
Grilled chimichurri hanger
streak with spicy aioli, sautéed escarole and yucca frites paired
with a 2002 Bouchet "Gaillard" Cabernet Franc
from France.
Fork Restaurant
306 Market St.
Philadelphia, PA 19106
(215) 625-9425
www.forkrestaurant.com
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