Kyirisan

Chinese/French Soul Mates

Kyirisan is Chef Tim Ma's first DC restaurant, and I'm so thankful it has arrived! The modern restaurant, both in decor and cuisine, is inviting and exciting with a small, well-crafted menu designed to please the masses. The fusion of Chinese and French cuisine is exotic and unique, and is something I'm hoping to see more of if it's executed this masterfully.

As I walk in, the enthusiastic and welcoming hostess greets me and I meet my friend at the bar. The bartender wastes no time in helping me select a beverage and surprises us both with a shot of habañero vodka. It is terrifyingly hot, but you should try it just to prove you're not a pussy (hey peer pressure!). Keep reading to find out how I spent my evening.

Don't be Shellfish...

Here's a fun fact: I auditioned for the NBC show Food Fighters in 2013 and made it through five rounds of interviews and challenges. During one of the rounds I had to make a signature dish and describe it. I made this. It was the first time I had made it, soooo I guess it wasn't really a signature? Maybe that's why I didn't get cast on the show? Shit. Anyway - it BECAME a signature dish of mine and now I make it all the time. It's simple, fresh and perfect for Spring. I challenge you to make it this season and tag me along the process using #hangrydistrict! Check out how you can make it below.

Addicting Appetizer

The very first appetizer I created at my debut catering gig in 2010 was bacon wrapped scallops -- my way. I stuck with classic Maryland-style flavor combinations, while allowing the delicate scallop to shine. Have I mentioned I was born and raised in Frederick, MD? Now you know. The best part is that these hors-d'oeuvres can be made in advance, so you can enjoy the party with your friends and pop these in the oven when your guests start to get hangry!