We don’t need to bore you with a lot of fluff about why coconut milk is great for your health, fucking delicious, a staple in Southeast Asian cuisine, and all the rage with hippie types who avoid anything that has spurted forth from a cow’s teat. Re: the fucking delicious part, though—that stuff you get in boxes in the supermarket is not so great. Often packed with stabilizers, flavorings, and even added sugar, it barely resembles the creamy, nutrient-packed stuff that any jerk with a cleaver and a coconut can easily make at home. We met up with chef Louis Tikaram at his West Hollywood spot E.P & L.P. to show us how to be that jerk, and he was[…]

There are certain desserts that some pastry chefs fall back on at a typical modern Asian restaurant. We all know them: the lychee sorbets, tropical fruit tarts, and matcha cheesecakes of the world. If I never see another chocolate spring roll it will still be far too soon. There are usually two pitfalls for such dessert menus. If you’re lucky, you might find a few watered-down versions of more traditional desserts, the chef likely hoping to temper some of the flavor profiles some diners may be unfamiliar with, like mung bean, anko (red bean paste), ube (purple yams), and the like. Otherwise you’re likely to see desserts that incorporate Asian flavors pushed through the sieve of French technique, a formula[…]