Erik Sun is a freedive spearfisher, hunter, and chef/owner of San Francisco restaurants - Arsenal, Arsenal Noodle, and The Hunted. A native of Los Angeles, Erik was drawn to San Francisco for its vibrant restaurant scene and its ethos of valuing farm to table. Prior to creating restaurants, he owned a South African spearfishing company that captured over 10 spearfishing world records. During this time he discovered the need to connect the prize with food and the whole process from nature through the entire meal. Respecting the animal and the ingredients is very much at the heart of Erik’s cooking and overall philosophy about food. He is the Managing Director of Zabuton Restaurant Group, a restaurant and food investment group.
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NO JOKE…I am going to make a turducken Ramen. chicken as the base, a little bit of turkey drumstick cut into it and some roast duck. The art (YES ART) of making good soup is very much like making wine. it’s all about proportions of flavors and hitting high and low notes, rounding out the[…]
Carbonated water > flat water Carbonated soda > flat soda Carbonated soup? or is that gross… lol
i’m on this water flush. Similar to this here: http://fourhourworkweek.com/2013/05/06/how-to-cut-weight-ufc/ Today, I drank 2.5 gallons of water. I look like i’m fucking pregnant with twins! lol Tomorrow, at least a gallon and the next day a gallon. I’ll start to cut my salt levels tomorrow (still drank some wine today), and then by Thursday/Friday should be[…]
Cooking to me is the sum of: Product + Technique + Temperature + Timing Thai food in Thailand… they have great product! Amazing seafood – as good as Hong Kong, with tons of layers of flavors. Hong Kong has excellent seafood! Cooked in more subtle ways. The difference between an amazing steamed fish and a good[…]
Someone should make a mainstream automatic(electric/solar/gas) mortar and pestle. Because the flavor of ingredients pounded and mashed into each other is better than blended. Sadly in countries that mortar and pestle is widely used, human labor is probably cheaper than electricity…
BIG! FUN! Got two big ass Catfish, but they are only medium sized for how gigantic the Mekong Catfish get. bunch of bread, some fish attractant, rolled up in a ball with dirty water, sounds like an appetizing recipe to me #carbs 2nd mekong catfish and a big ass smile from my first! both about[…]
China and the Middle Kingdom (oops Chinese bias again) East have the most history – the most trade, and the most advanced cooking cultures in the world. The end. It’s not even a question. Without knowing as in depth about the specific recipes of the ME as China, and, i’m generalizing and grouping as a whole[…]
I just got back from Hong Kong, Thailand, Taiwan, and then back to Hong Kong, and will update some food and pictures 🙂 On a random note, Trying to make reservations at restaurants that only accept reservations “1 month from today” is ridiculously dumb. Some shrimp grilling in Bangkok’s Chinatown. #extebarri
this awesome. awesome. melon. At a two michelin star tempura restaurant. So juicy. So much flavor. It was glistening with its own juice. I believe these melons cost 50-100 dollars each. Controversial? Maybe. But great product needs little done to it. Nature has already done its job.
Did some Wagyu Tonkatsu, double fried of course 🙂
If you cook protein, Know that some animal died for the dish! I have been to way too many restaurants that keep fucking up the meat and seafood dishes. Please, have some respect and MAKE IT NICE