Chef Dan Segall –The American Chef Working in China Cooking Japanese Cuisine

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Rainier Becker’s Zuma restaurant branch in Hong Kong has made it. It has grabbed the 51^st spot in this year’s list. This restaurant offers a harmonious blending of fine and affordable dining experience. The décor is sharp and smart, but it does not have the stuffy feel to it. The ambiance is top-notch, classy all the way. It is actually a highly inviting venue. It is flooded with light and there is a lot of space to eat and enjoy oneself. The food is undoubtedly spectacular and the dishes are innovatively great. The menu offers Japanese cuisine at its finest!

Let’s Talk about Zuma

Zuma offers an inviting retreat. One can enjoy the Queen’s Road Central while he or she dines on the restaurant’s varied but impressive menu. The décor is fairly low key but classy. Natural tones are used. Wood, stone and glass materials are prominent. The main dining room is spacious and gorgeous. There is an upstairs bar and a terrace where one can enjoy outdoor dining. This is also perfect for diners with penchant for smoking. The whole restaurant is undoubtedly gorgeous, but the real focus should be on the food. The food is simply outstanding. It will have you marveling and burping. When it comes to the food, the credit should be given to its chef Dan Segall.

Let’s Get to Know the Chef!

Chef Dan Segall is one of the highly-regarded chefs in Asia. He has always been regarded as one of the most innovative and dynamic chefs in the region. He is actually a native of Boston. Culinary arts did not come to him at an early age. He actually pursued a career in theatre arts. He even studied directing. Ultimately, however, he discovered his true calling – a career in the culinary arts. He then went on a culinary exile, traveling in Asia and studying different Asian cuisines. He even moved to Bangkok where he studied Asian and American food fusion.

While in Asia, he was able to hone his skills and perfect his techniques. His cooking has been largely influenced by Japanese cuisines, so it is not surprising that he eventually ended up in Zuma. This is where he astounds his customers with his inventive fusion menu. He draws inspiration mainly from what he has learned and experienced during his travel. Zuma is truly an exciting platform for Chef Dan Segall. This is where he can display his culinary talents and skills. This is where he proudly presents his culinary creations.

Chef Dan Segall’s Prosciutto, Brie and Apple Panini with Scallion Butter

Recipe via Food and Wine

SERVINGS: 4

Ingredients

4 tablespoons plus 2 teaspoons unsalted butter, softened

1 scallion, finely chopped

1/2 teaspoon fresh lemon juice

1/4 teaspoon Dijon mustard

4 soft hero or ciabatta rolls, or 1 long baguette, halved lengthwise

3/4 pound thinly sliced prosciutto

1/2 pound Brie, rind removed, cheese cut into 4 pieces

1 large Granny Smith apple–peeled, cored and thinly sliced

Directions

In a bowl, beat 4 tablespoons of the butter until creamy. Stir in the scallion, lemon juice and mustard until smooth.

Preheat a griddle over low heat. Spread the scallion butter on the cut sides of the rolls. Lay the prosciutto on the bottom halves; top with the Brie and the apple slices and close the sandwiches. Lightly spread the remaining 2 teaspoons of butter on the outside of the rolls (it will be a very thin layer).

Put the sandwiches on the griddle. Cover with a heavy skillet and cook over low heat, turning occasionally, until toasted and the Brie is melted, 10 minutes. Cut the panini in half and serve.

Video Results

Luxury Marketing with Dan Segall

Image Credit ITV Asia

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