"Snacks include fried mantou (Chinese doughnuts) with house-smoked butter, and house-made spicy Lao-style pork sausage. Mains run the gamut from porchetta with Thai basil peanut pesto to mango-glazed calamari grilled over the hibachi with a green mango salad, and delightful handkerchief pasta with king prawn Malai curry doused in sage burnt butter. (“That dish is something that Rashie gives to his kids for, like, a Thursday night dinner, which is absurd,” says Tiong.) Dessert might be coconut crystal dumplings with smokey snow.
The disparate flavours are forged by fire, the dishes highlighting smoked elements and cooked over the hibachi or in the venue’s high-heat Gozney oven – nodding to the venue’s fiery name. Also in the kitchen is head chef Arvin Januar (ex-Apollo, Le Foote), who the pair hired because of his gentle demeanour. Januar, whose background is Indonesian, is likely to influence the development of future Ogni menus."
We're thrilled we could share our journey and culinary creations with Broadsheet. Read the full story Now Open: At Ogni, Two Masterchef Alums Are Playing With Fire, Serving “Borderline Sacrilegious” Pan-Asian Cuisine on Broadsheet.
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