Sushi boy specials full#

Sushi boy specials full#

VEGETABLE FRIED RICE - Thai style fried rice with mixed vegetables, served with cucumber and lemon.Ĭlean Here for the full menu for Songkran Thai TakeawayĮveryone loves Teriyaki, it is a style of cooking literally meaning glaze and grill. MIXED VEGETABLES WITH OYSTER SAUCE - Stir fried mixed vegetables and tofu in oyster sauceĬURRY PUFFS CHICKEN (4pcs) - Deep fried puff pastry with minced chicken, potato, curry powder served with sweet chilli sauce and topped with cucumber PRAWNS GARLIC AND PEPPER - Delicious stirfry with garlic and pepper served with steamed carrot, beans, broccoli and cauliflower SWEET AND SOUR PORK - Stir fried pork with tomato, cucumber, carrot and pineapple in Thai sweet and sour sauce For the nine hundred or so friends who are on my mailing list, I’ll keep you updated.RED CURRY - Traditional Thai red curry made with bamboo shoots, peas, carrot, capsicum and basil in coconut cream (Chicken, Beef or Pork/Prawns)ĬHICKEN BASIL - (Mild, Medium, Hot, Thai Hot) Famous Thai stir fried dish with chilli, onion, carrot, mushroom, capsicum and fresh basilĬHICKEN WITH LEMONGRASS - (Mild, Medium, Hot, Thai Hot)Stir fried chicken with red curry paste, onion, beans, capsicum and lemongrass For starters, I will share the recipes we used in Bon Bon for those of you interested. And if you want them to play some old tunes in their new restaurant, let them know, they have the knowhow and my blessing.įor those with a gift card balance, please email me at The same goes for all the in-kind donations we have sent out for charities - they will be fully honored with cash donations instead.Īs for myself, I’ll be beach-bumming for a little while but you can’t take the cook out of the boy. It is my hope that they will form their own creative expression without going through the level of struggle when I opened Bon Bon. On that note, my current crew will inherit all the equipment and fixtures and continue on with their journey. Well, let me confess here that Bon Bon is a family.

They can probably describe to you how I would scoff at the idea of a “Bon Bon Family” for being overly sentimental whenever they say it. In the age of the Great Resignation, my crew has stuck with me for years, many of them since the very first days. It has been a long and hard decision, but I believe it is the right one, an honest one. To keep the sense of adventure and experimentation alive, I need a break, a little room, to rethink and retool what is Bon Bon. As grateful and humbled as I am, the day-to-day has become self-consuming. The truth is, Bon Bon has exceeded its capacity many times over along the way. The past two years were weird, to say the least but I am especially thankful that my crew and I were there to serve you during the pandemic. For that, we are grateful and infinitely humbled.

For weeks, iterations after iterations of sauces littered our tiny kitchen table, along with stuff like sautéed broccoli rabe which thankfully did not make it into any of our burritos.Įight years and tens of thousands of Bonzillas later, those made-up words have affectionately and somewhat surrealistically become our common lexicon. It only seems like yesterday that words like Bonzilla and Veg-out were mere words I made up deep into the night after Yuki and I experimented with a plethora of recipes for the Bon Bon menu in our home kitchen.