The 3rd dish I served for the Taiwanese-themed event was easily my favorite of the night—a creation I’d been working on and refining in my head for months. For this menu, it finally came to life: 𝗧𝗮𝗶𝘄𝗮𝗻𝗲𝘀𝗲 𝘀𝗰𝗮𝗹𝗹𝗶𝗼𝗻 𝗽𝗮𝗻𝗰𝗮𝗸𝗲 topped with 𝗯𝗹𝗮𝗰𝗸 𝗴𝗮𝗿𝗹𝗶𝗰 𝗮𝗶𝗼𝗹𝗶 and a drizzle of 𝘁𝗿𝘂𝗳𝗳𝗹𝗲 𝗵𝗼𝗻𝗲𝘆.
The base was the scallion pancake—flaky, golden, and layered with fresh green onions, pan-fried until crisp on the outside yet still tender and chewy inside. I tried to make my own dough from scratch but didn't have enough time to perfect it and the event was getting close, so I decided to source it instead.
Since we're in Malaysia and we sort of make pancakes (roti), I asked my sous to get some roti dough balls from a mamak and we got it for RM1 each 😄
Anyway, back to the dish!
We then loaded it up freshly chopped scallions and a scallion paste for extra crispiness once cooked. Rolled it up into something like a roti boom and layered it on baking paper before letting it set in the freezer.
On top, I added a silky 𝗯𝗹𝗮𝗰𝗸 𝗴𝗮𝗿𝗹𝗶𝗰 𝗮𝗶𝗼𝗹𝗶, rich with umami and a subtle sweetness that paired perfectly with the savory pancake. The final flourish was a drizzle of 𝘁𝗿𝘂𝗳𝗳𝗹𝗲 𝗵𝗼𝗻𝗲𝘆, bringing an aromatic earthiness and a touch of sweetness that balanced all the flavors beautifully.
It was a dish that played with texture, fragrance, and contrast—crispy, creamy, sweet, and savory all in one bite. Seeing guests light up with surprise and delight as they tasted it made all those months of planning worth it.
Special thanks to my brother for what might be our last gig together in the F&B world.
