LeSauce

crudités with curry leaf coconut sambol dip

You can go a million ways with the dip, thick, thin, salty, buttery. I've chosen to turn my Dad's coconut sambol into a crudités dip here.

fried smelts

These are salty, crispy but yielding little things, that need to be served with icy beer or a dry sparkling wine. As a kid I probably washed these down with a cold orange Crush—that still seems like an ideal pairing now.

tibetan butter tea

Each batch of butter tea finished quickly and it took forever to brew another batch of the salty and slightly oily tea, or so it seemed when I had to wait.

oxtail stew

I grew up eating oxtail, a fatty, silky meat cooked on the bone, that produces an incomparably luscious, slightly gelatinous sauce or broth.

fries and mayo

The thing is, you can't successfully transport french fries home. Solution: fry them at home! Not an epiphany but don't we all shy away? We needn't...

smoked salmon on chips

Salt and a little crunch is just what smoked salmon needs.

rose gin spritz

A lazy-person's gin spritz—and they were pretty damn easy to begin with.

a sharp left & steph’s cheese dip

The citrus and bitters round out this drink nicely, it scales well for a pitcher too, and it's the perfect drink for when you're pigging out with your friends.