VUE

Chef Wang has also had a long career in the arts, graduating from China Central Academy of Fine Arts. He went on to complete a Masters in Fine Art at New York Academy of Art and has since worked with notable Chinese and American artists. Before opening his restaurant, Chef Wang spent 25 years as a classically trained oil painter. And for Chef Wang, the dishes at Hunan Slurp are an extension of his art and love for food, blended into a finely garnished masterpiece. rough his artistic interpretation of traditional Hunan dishes, every plate is meticulously designed to please the eye every bit as much as the taste buds. Chef Wang credits his artistic skills for having afforded him the ability to see dishes in a three-dimensional light. As a result, the food is plated masterfully. His liberal use of red chili peppers, shallots, and garlic embellish every plate. Hunan Slurp, of course, is best known for its rice noodle dishes that are accompanied with hot and spicy flavors, rich aromas, and decadent colors. Some classic dishes from Chef Wang's hometown, such as the Fish Fillet Mifen, have found their way onto the menu. Served in a traditional clay pot, the soup is offered with a side of noodles. For this dish, the pork bone broth is simmered overnight then boiled on low heat until the lucid base turns milky white. It is then topped with wok-fried fish and pickled vegetables to bring out its unique flavor. Another popular item on the menu is the ree Delicacies Mifen. is is a family recipe passed down to Chef Wang and the dish features an assortment of so eggs (made by carefully rolling together several layers of steamed egg), oyster mushrooms (providing a mild flavor with a velvety texture), and thinly-sliced pork. Similar to most plates, the course is complemented by earthy vegetables and silky rice noodles. Reminiscent of his grandmother's cooking, the Classic Chicken dish brings Chef Wang back to when he used to visit his grandmother at her home in the countryside. is dish is served with organic, free- range chicken that is stir-fried in rice wine sauce. Every bite is balanced with mushrooms, peppers, and a touch of celery. e authentic flavors of this dish remind Chef Wang of his childhood in Hunan. V U E N J . C O M 109

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