|Chef Sunny Lin|
Chinamoto, the newest ground-level addition to 777 S. Broad St., rolled out the red carpet May 21 to welcome guests for its official grand opening. It was a chance for rising 26-year-old chef Sunny Lin to put his international sushi skills on full display.
He gained valuable knowledge on the techniques on proper sushi preparation while growing up in the Chinese province of Fujian. At the age of 16, he came to America and, shortly thereafter, found work at several popular New York-based restaurants.
“He flew to America to learn about fusion-style sushi,” Chinamoto manager Kelvin Lee Sin, who served as translator, said. “He learned from the best places in New York.”
Ten years later, the timing was right to take on the leadership role at the Hawthorne establishment that also features Thai and Japanese dishes. Thursday afternoon Lin, with all of the ingredients in front of him, performed a demonstration on how to prepare his White Tuna Tartare Sushi, which he and Lee both advised not trying at home. However, that would take the fun out of this weekly feature, so they provided a couple of useful tips.
“Making sushi is very difficult because the knives are super sharp,” Lee said. “You can try it at home [using] extreme caution.”
Also, the majority of the ingredients can only be purchased as speciality markets.
1 teaspoon of asparagus, chopped
1 teaspoon of mango, chopped
1 teaspoon of bell pepper, chopped
3 ounces of sushi-grade white tuna
2 ounces of honey
2 ounces of wakame sauce
3 ounces of wasabi-yuzu sauce
1 teaspoon of masago
Combine the asparagus, mango and bell pepper and set aside.
Using extreme caution, slice the avocado into 1/8-inch pieces and place on the serving plate. Slice the tuna into 1/4-inch pieces and layer on top of the avocado. One by one, drizzle the honey, wakame and Wasabi Yuzu sauces over the sushi. Top with the mango mixture and masago.
Owners: Sam Huang and Mandy Mo
Opened: April 25, 2013
777 S. Broad St.
Contact the South Philly Review at email@example.com.
Gnocchi’s Lamb Shanks
Compliments to the chef
A full plate