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SOUTHEAST Asia Food Group

@safg_us

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The leading supplier of diverse Asian ingredients serving chefs, restaurateurs, small business owners, and corporate buyers in NYC🗽 since '88 🛒

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@chefrontini ’s new favorite main on the menu! Our duck breast gets a little makeover for year three — paired with hawthorn & chestnut in a few different ways.

Hawthorn brings a bright, tangy contrast throughout: brushed onto the skin as a glaze, folded into the chestnut purée, and reduced into the duck jus.

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KINMEDAI • GOLDEN EYE SNAPPER • SPLENDID ALFONSINO

🍋 Citrus, dashi, white truffle golden kosho 💛💚

We begin back in FEBRUARY… a final pre-renovation R&D session with @craignisperos , I knew I was destined to put Kinmedai on the menu 🐠 got hungry and sliced some up
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Golden Eye Snapper. Buttery and rich yet so light and clean with a profound umami sensation erupting from the flesh. The skin crisps so delicately to an even more pink/golden hue.
High fat content melts in your mouth and accentuates with a kiss of a flame 😘
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Yearning for value, quality, and vibes - wanted to share some of my favorite bites and flavors I’ve discovered across my career rather than trying to play to trends, sell my soul, and submit to the pathetic ways that the interests of society push the sheeple across this city 🫖
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I have spent the time immersing myself with vendors alone in a cell among a thousand spreadsheets ~ and have invited the dust, cleaning, and paint fumes into my respiratory system ~ shocked and nailed myself climbing into the drop ceiling to fix some random sht ~ sleeping outside next to pallets of ceiling. First one to the cafe in the morning and not because I woke up early.
While I am a culinary masochist I also do this for a reason… a purpose and “ikigai” - to put something a little fun and different on the table and bring smiles & joy. Breaking ground to break sum bread 🥖
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Have had more than enough time to grow into this space and bring some clarity back. While I am frightened by the political and economic state of the world and pray, I am confident that our team has a shared endeavor to be real and make some genuine 🔥🔥🔥 on 10th street ♥️
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kuroneko (“Rice & Noodles” phase) circa Valentine’s Day. Month 3 of @kuroneko.nyc
#Eastvillage #kuroneko #ramen #snapper #gold

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Duck leg confit is BACK - but in a new set for year 3️⃣❗️

Pressed into a block, served with silky cheung fun (rice noodle) and steamed mustard greens, all glazed in our char siu sauce.

We almost sold out last night 👀 Don’t sleep on this one…

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Meet our Dried Scallop Fried Rice - for everyone still mourning the crab fried rice… we hear you. Fresh crab prices are in their villain era, so our beloved crab fried rice had to take a break. It’s not printed on the menu, so just ask your server.

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Getting ready for a good journey cant wait to share this one!

#reels #viral #travel #backpacking #paragliding india

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The OG is back! 🍗⚡️

Our Typhoon Shelter Style Fried Chicken has returned to the menu—crispy, garlicky, and covered in those addictive crunchy bits that somehow disappear faster than the chicken itself.

Pro tip: order it with our watermelon. Sweet, juicy, refreshing… basically the wingman this chicken deserves. 🍉

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Special 🤩 salted duck yolk battered soft shelled crab! YUMMY! Enjoy with a glass of Tissot, Crémant du Jura! 🥂🪺🦀

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218 E 10th street. East Village, 10003
♥️ Kuroneko 🐈‍⬛

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Are you ready for Tolo’s summer NA drinks program? ☀️ 😎 🍹

All drinks are made or styled (or specially pre-ordered) from @chefrontini ‘s childhood 👅 memories, from the left:
1. VITA 維他 zero sparkling lemon tea - a carbonated version of the classic Hong Kong-styled lemon tea with zero sugar and zero calories! Ron’s screaming 😱
2. Tolo’s Iced Milk Tea - our same soaking solution for our milk tea torrija but made into drinking format. Contains dairy. Special blend of three types of black tea.
3. Hibiscus Ginger Plum Tea - the base is a sour plum tea. A favorite flavor from Ron’s earliest memories. The ginger is in there as a syrup, but it’s only slightly sweetened.
4. Chrysanthemum Lychee Cooler - chrysanthemum tea, fresh lemon juice, and sparkling lychee Sanzo water

*Not heavy on any of the sweet components in any of the drinks. All teas brewed in house.

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Move over water spinach, pea shoots in the house. Steamed with ladles of housemade supreme stock and melted salted duck yolk. Super umami and savory… Mmmmmmm.

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Steamed bay scallops, from Cape Cod, over glass noodles. A slurping starter with sweet succulent scallops. Photo: Corry Arnold.

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