Myint Arnold - Myint, Arnold

Arnold Myint

Biography

Arnold Myint lives in Los Angeles but is from Nashville, TN, where he is the owner/partner of 3 restaurants; PM, Blvd, and Suzy Wong’s House of Yum. He is also a chef instructor at the Institute of Culinary Education, LA campus, and works with a pop up dining concept called DTLA Dinner Club. Arnold competed on Top Chef DC, and Food Network Star Season 11. He has been seen multiple times as a guest chef on ABC/CMT’s Pickler & Ben, and has judged on Big Bad BBQ Brawl on The Cooking Channel and also on... READ MORE

Arnold Myint lives in Los Angeles but is from Nashville, TN, where he is the owner/partner of 3 restaurants; PM, Blvd, and Suzy Wong’s House of Yum. He is also a chef instructor at the Institute of Culinary Education, LA campus, and works with a pop up dining concept called DTLA Dinner Club. Arnold competed on Top Chef DC, and Food Network Star Season 11. He has been seen multiple times as a guest chef on ABC/CMT’s Pickler & Ben, and has judged on Big Bad BBQ Brawl on The Cooking Channel and also on Food Network’s Chopped Jr. He has also cooked at the James Beard House in NYC. Arnold is drag queen Suzy Wong, the spokesperson for one of his restaurants known for its kitsch and very popular drag dinners and brunches. Suzy is a savvy event hostess and won the national title of Miss Gay America 2017, a pageant that was founded in 1972, and has appeared on Watch What Happens Live with Andy Cohen.

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What is your favorite NYC restaurant? And what is your go-to dish? Nom Wah Tea Parlor Chinatown. Sticky Rice with Chinese Sausage & Turnip Cakes What is your ultimate meal? Traditional Thanksgiving dinner What three things are always in your pantry? Smoked salt, raw apple cider vinegar, hot sauce If you weren't a chef, what would you be? A home ware designer If you could cook with anyone, who would that be? Ina Garten What’s your favorite NYCWFF memory? Going to the events the year after I was on Food Network Star with a Food Network staff member, thinking to myself, "Wow, what an honor! I feel like I am one of the cool kids."

Recipe Name:
AM Herb Biscuits with Maple Butter

Recipe Ingredients:
1 stick of frozen butter, plus 2 T for glaze
1 cup buttermilk
2 1/4 cup self-rising flour
1 T AM Herbs de Provence
1/2 tsp cracked black pepper
1 tsp granulated sugar

The butter:
2 sticks room temperature butter
3 T maple syrup
1 T smoked salt

Recipe Instructions:
In a cold mixing bowl, combine flour with herbs, pepper and sugar. With a box grater, cut butter into the mixing bowl and lightly toss with dry ingredients until evenly distributed. Measure out buttermilk and drizzle over flour/butter mixture. With a spatula, lightly fold in buttermilk until evenly distributed. The dough will be incorporated and wet, but liquid should be absorbed. Remove dough on a flat cold surface that is sprinkled with flour. Lightly fold the dough, but do not overwork it, to ensure a flaky biscuit. Fold the dough and roll no more than 3 to 5 times, to a sheet about 1 1/2 inches tall. Cut out biscuits to desired size, 12 large or 24-30 minis. Place biscuits close together on a sheet tray as this will help with consistent rising. Brush melted butter on top of biscuits. Bake at 450 degrees for 12-15 minutes or until lightly golden. Serve warm.

The butter:
Combine all ingredients in a food processor or mixer. Chill until ready to serve.