A familiar gathering centered around the one-of-a-kind alignment of Venezuelan and Vietnamese cuisines.
Bánh mì and arepas. Bánh xèo and pasteles de yuca. Finished with a flavor-explosive dessert combining the unique ingredients from each region.
nêm nếm’s second collaboration was with Chef Andrea, who is also the owner of Nomadas Coffee in Durham. What started as a conversation evolved into a five-course meal, each dish with its own origin and story. The final course is what happens when two different cultures from opposite ends of the world embrace each other—a one-of-a-kind pandan custard dessert topped with fresh rambutan and toasted coconut flakes. A dessert and an experience that you truly can’t get anywhere else in the area.
What an honor it is to combine two unique cultures over food. It’s even more special to combine ingredients from each culture to show how well it really works together, especially when you’re willing to step out of your comfort zone and try something new.
A patron takes a photo of Chef Andrea's pasteles de yuca, coated in an edible charcoal dust. Chef Andrea says the experience is to imitate dirt balls, like the ones you make as kids, except delicious.
The pandan custard dessert topped with fresh rambutan and toasted coconut flakes. A flavor-explosive experience using ingredients from Vietnam and Venezuela.
