A cart will tour the room with desserts, but otherwise diners will check off dumplings, buns, and other dishes on a menu-similar to a sushi list-to guarantee freshness and reduce food waste. The Peru native grew up in Rockville (also home to Washington’s “real” Chinatown) and cooked under lauded chefs in Lima, England, and Singapore, where he helped research Janice Wong’s dim sum cookbook at 2 am: lab.ĭim sum brunch will launch after dinner and late-night service are underway, with a modern approach. Crispy whole dorade with Chengdu sauce, eggplant, and Chinese celery.Įxecutive chef Irvin Van Oordt, who worked with Beauchamp , brings an eclectic background to the table, which also shows through on the menu. A “humble plate” of chili wontons stuffed with turkey, shrimp, and ginger. The latter specialty may have a designated night, so guests know to come in for a limited number of spicy crustaceans. The intent is to leave room for plenty of specials, many centered around hard-to-find seafood items like mantis shrimp, abalone, tiny Japanese crabs that are fried and eaten whole, and Dungeness chili crab with crispy garlic and scallions. Those familiar with the book-length menus found in many Cantonese restaurants will notice that Tiger Fork’s menu is fairly concise. Smashed cucumber salad with garlic, chilies, and sesame. Other dishes employ modern ingredients and playfulness, like chili wontons stuffed with turkey and shrimp, or cumin lamb tartare. Like in the coastal region, patrons will find classic Cantonese dishes such as beef chow fun noodles, barbecued meats, and whole crispy fish.
The 85-seat bar/restaurant, housed in the former Rogue 24 space, draws its inspiration from Hong Kong’s vibrant eating and drinking scene. Clams with black beans, chilies, and basil. Their resulting eatery, opening Sunday in Shaw’s Blagden Alley, is nothing like a corner takeout. Fast forward over a year filled with three research trips to Hong Kong, countless days traversing New York city noodle and dumpling houses, and visits to trendsetters like Mission Chinese Food. As is often the case when conceiving new restaurants, the idea for Tiger Fork started small-and escalated quickly.Ĭhef Nathan Beauchamp and business partner Greg Algie of the Fainting Goat originally thought to open a high-quality Chinese carryout of the kind they crave and rarely find in DC.
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