Sometimes the world just surprises me. It’s full of funny coincidences when you give them the chance to happen.
Some weeks ago, I got a message through Facebook. A man called Thomas Tsang had noticed the handicraft workshops that we organize at Paloni with Molla Mills, and wanted to ask about the possibility of organizing a sushi-making workshop here. After a few messages, we concluded that we have an idea for the next Restaurant Day.
Only some weeks later, the man sent a note that he will come to Paloni so we can discuss the details of our plan. And soon he was standing in front of me.
I learned that he was born in Hong Kong, but moved to California to study. There he learned the skills of making sushi at a local restaurant, run by a Japanese chef who had his restaurant in NY City before opening one in California. Now Thomas lives in Amsterdam and runs his own dentistry clinic – such a funny combination with his personal passion for food! But making food is still a central part of his life, and his specialty is combining pan-Asian influences with western cookery.
Thomas Tsang, the international chef for Paloni's next Restaurant Day
So, on the next Restaurant Day, Paloni will turn into the International Sushi Kitchen, and serve an international sushi set with 2 pieces of each of the following:
1) California roll (an American version of sushi with crab meat & avocado)
2) Futo maki (a very traditional Japanese sushi with egg & veggies), and
3) Korean “Kim chee” roll.
The set will cost 5 euros. The restaurant will be open on Saturday November 17th from 4pm to 7pm at Paloni, and Thomas will prepare to serve to about 120 lucky customers. No prior reservations needed – first come, first served.
And the most funny thing was that when Thomas was here, I told him where to find Molla Mills, the actual person and designers whose work he had followed through the internet, and now the conclusion is that our restaurant will have a very charming and lovely waitress and assistant – Molla Mills that is.
Korean Kim Chee (or "kimchi") rolls with brown sushi rice and black sesame seeds.
This version is made with vegan fermented cabbage. It's spicy and may contain
higher levels of live lactobacilli (a healthy bacteria) than yoghourt.
Futo rolls with egg and mixed veggies.
California rolls with avocado, crab meat and wasabi sesame seed topping.
Ps. To take a look at how our previous Restaurant Days have turned out, see here for the Picnic in Ghana and here for the Savolaiskahvila Lorraus.
Minna / Paloni