Yuen-Emily

Emily Yuen

Biography

Emily Yuen is the Executive Chef of Bessou, a restaurant in Noho serving Japanese comfort food that opened in 2016. She brings together the cooking skills she developed in her hometown of Vancouver with years of training at some of the world’s best fine-dining establishments including Boulud Sud, La Gavroche in London and Vue de Monde in Australia. Yuen’s ability to straddle the line between fine dining and home cooking has gained critical attention, recently being named by Elite Traveler, Zagat and Tasting Table as a rising star chef.

Emily Yuen is the Executive Chef of Bessou, a restaurant in Noho serving Japanese comfort food that opened in 2016. She brings together the cooking skills she developed in her hometown of Vancouver with years of training at some of the world’s best fine-dining establishments including Boulud Sud, La Gavroche in London and Vue de Monde in Australia. Yuen’s ability to straddle the line between fine dining and home cooking has gained critical attention, recently being named by Elite Traveler, Zagat and Tasting Table as a rising star chef.

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What is your favorite NYC restaurant? And what is your go-to dish? Aurora in brooklyn when I need some comfort food. Their food is straightforward, fresh and simple. My go-to dish is any of their pasta dishes. They are always solid.

What is your ultimate meal? I have had a lot of amazing food experiences so it is really hard to pinpoint just one, but one time when I travelled to Egypt, I camped with Bedouins in the dessert by the Red Sea. We cooked fish that was caught that morning over a fire, rolled fresh flatbread and cooked it over a lid of an old oil can over hot coals, prepared rice and vegetables. I was amazed at how much they had prepared with no proper kitchen equipment using whatever was around us. It was simplicity at its best.

What three things are always in your pantry? I work a lot so I don't cook at home very often but when I do, it's usually quick meals for myself after work. I usually have to have rayu chili oil, Mentusyu (Japanese noodle soup base) or a good quality butter.

If you weren't a chef, what would you be? I would be an ER nurse or paramedic. I love working with my hands and enjoy the excitement and working under pressure.

If you could cook with anyone, who would that be? I would love to cook with my old boss Michel Roux Jr. I learned much of my foundation during my time working at his restaurant 10 years ago. It definitely helped shape who I am today.

What’s your favorite NYCWFF memory? Last year we were invited to cook with Alain Ducasse at Benoit Bistro. We had an amazing day meeting all the other chefs and Alain Ducasse.

Chicken Karaage

Ingredients:

10lb Chicken Thighs
125ml Soy Sauce
250ml Mirin
250mll Sake
5 Cloves Garlic
1pc Ginger
8 Whole Eggs
700g All Purpose Flour
2000g Potato Starch

Directions:

Serves 15 (3-4 pieces per person)

1. Cut Chicken thighs into 2 or 3 pieces if they are big. Peel the ginger and cut garlic and ginger into slivers.
2. Combine chicken, soy sauce, sake, mirin, garlic and ginger together. Put in the fridge and let it marinate overnight.
3. After marinating overnight, add eggs and flour to the chicken and marinade to create a slurry.
4. Turn your fryer to 275F. Remove the chicken from slurry (scrape off excess slurry), dip the chicken pieces into potato starch to coat and put it directly into the fryer. Resist the urge to shake the basket! When the chicken is light golden (about 8mins) take it out and let it cool down.
5. Turn your fryer to 375F, fry the chicken until golden brown and season with salt or spices.