From: Executive chef Michael Bloise Wish at The Hotel Miami Beach. Yield: 4 servings. Vietnamese Tea Foam: 1 tsp. Vietnamese jasmine tea ½ cup half-and-half ½ cup heavy cream ½ Tbsp. granulated sugar as needed, salt Pickled Papaya: 1 unripe papaya (green and firm), peeled, seeded, julienned 6 sprigs cilantro 2 scallions, julienned 1 cup rice wine vinegar ½ cup lime juice 2 kaffir lime leaves (can substitute zest of 1 lime or lemon) 2 cups granulated sugar 1 Tbsp. salt ¼ cinnamon stick ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.