![]() Notably one of the best chefs in Sacramento, Ngo has legions of fans, is well-respected by his peers and is constantly looking to elevate his fish game-his menu at Kru is a testament to his visionary approach to cooking with dishes like beef tongue that arrives in a swath of wasabi and mustard aioli and, quite possibly, the best bowl of soup in town with his duck confit ramen in sumptuous and deeply seasoned spicy miso broth. ![]() As his culinary skills grew, so did his reputation. He cut his culinary teeth among the humble class of busboys but soon crawled out from under the mountain of food encrusted, castaway dishes of the sink and into the fires of the kitchen. Like most of those who have come up through the ranks of the gastronomical arts, Ngo started at an early age. ![]() Billy Ngo, the man who redefined and refined the ritual of eating sushi in Sacramento with his venerated midtown fish house, Kru, is very much like the salmon-driven by a singular mission to dazzle the palates of everyone who bellies up to his sushi bar. As the noble salmon swims upstream, battling the current during its long journey from the sea to the rivers and streams of its birthplace, it never loses sight of its mission-to arrive at its final resting place in the waters of its birth.
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