Issue link: https://www.e-digitaleditions.com/i/760410
6 0 | t h e c l e v e r r o o t SET SAIL TO ANYWHERE ALONG THE PACIFIC RIM and there's a sumptuous meal in store. Cui- sine along the shores encircling the great ocean is built upon the dynamic use of fresh ingredients, punched up with spice and citrus. These common threads link sophisticated taste buds in Asia, Aus- tralia and the Western United States. One representation of that commonality is found at E.P. & L.P. in West Hollywood, California, where exotic meets familiar on the plate and in the glass. Chef Louis Tikaram hails from Indian, Fijian and Chinese ancestry, and a little bit of all of that shows up in his cooking, along with Thai and Vietnamese influences. The Australian transplant cut his teeth back home in famed eateries such as Longrain, where he spent a year and a half perfecting the art of curry paste in sensei-on-apprentice training. From there, he moved into chef positions at acclaimed restaurants and staged with influential chefs around the world. COOKING WITH SPIRITS KIKORI JAPANESE WHISKEY BRINGS BALANCE TO ASIAN CUISINE by Natalie Bovis / photos by Cal Bingham The spicy Chang Mai larb (spiced salmon, lemon grass, kaffir lime) is a perfect match for the refreshing ginger notes in the Kikori Highball. Lou Dogg's crispy skin chicken is matched with the bright yet creamy Off to See the Lizard. of Asian Cuisine and and Japanese Rice Whiskey The Siren Song