Highlights that I'd suggest ordering the next time you go to Zentan include: the famed Singapore slaw, the beef tartare with avocado and ponzu (below) and the crispy garlic chicken (below). I enjoyed all of the bright flavors in the dishes, and I'm a sucker for anything with ponzu. The slaw is fantastic and fresh, and is even better with slabs of tuna and salmon sashimi.
As for the conversation, it was great to talk about everything from the weirdest thing we've all ever eaten to changes in the DC restaurant scene with Susur. There was a funny moment at the first dinner when Susur started asking all of us about the world of food writing. I've spent so much time interviewing chefs lately and trying to understand that world, that I forgot a chef might be curious about the world of food writing. Thank you to Susur and his executive chef Jaime Montes de Oca, Jr. for making a fabulous dinner and taking the time to talk with all of us.
Take a bite: www.bonappetitfoodie.com.