Today, the gold medal winner was still riding high.
"It's exciting, it was like a dream," he said in a phone interview Thursday morning from Blackhawk Golf Course, where Fung is executive chef.
Fung, 32, says he was inspired to create his award-winning duo of Alberta beef after a trip to Las Vegas last winter, where he saw hanger steak being used at Joel Robuchon Restaurant. Robichon used the flavourful, but challenging cut, in a steak sandwich, but Fung thought it would also work well as a carpaccio or another thin-sliced and marinated meat. He decided to do an Asian twist and tackle a beef tataki with ginger and scalllion relish, shaved Asiago (to hint at the Italian carpaccio style) and cold pressed olive oil with a tangy ponzu sauce.
"I am the only one with an Asian background (in Gold Medal Plates) and so I thought I would go with that," he says.
He started by serving gyoza, stuffing the egg-y dough with braised short rib and a bit of foie gras to add a little fat flavour. A veal reduction and apple puree and oven-dried tomato confit accompanied the dish.
For more beautiful pictures of stunning food shot by Journal photographer Greg Southam, go to our photo gallery at edmontonjournal.com/photos. For more on Gold Medal Plates.
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