HaiSous Vietnamese Kitchen is holding a series of Sunday night dinners at Chicago’s White Oak Tavern & Inn through the month of July.
The room was filled with familiar faces, all there to show support and enthusiasm. Spotted that evening were Breakfast Queen Ina Pinkey, members of the Chicago Chapter of the Chaine des Rotisseurs, and Michael Gebert of Fooditor. Read about what his sons did before dinner here.
HaiSous opens later this year.
HaiSous takeover at White Oak Tavern & InnThai and Danielle DangBar at White Oak Tavern & Inn
Thai DangThai DangKitchen at White Oak TavernOrder upBehindDining room at White Oak Tavern
Bún Thịt Nướng. Noodles, pork, lettuce, herbs, peanutsGrilled pork for Bún Thịt NướngBún Thịt Nướng. Noodles, pork, lettuce, herbs, peanutsIt is time to stand up and take photos of the fish headĐầu Cá Kho. Roasted salmon head, caramelized pork bellyHaiSous takeover at White Oak Tavern
Dessert
Vietnamese Rice PuddingExotic fruit in pandan leaf-infused coconut milkI asked for a bowl so I could see everything. I believe there was lychee, mango, macapuno coconut string and nata de coco. This reminded me of a Filipino dessert, Halo-Halo, which has the addition of finely shaved ice, sweetened condensed milk and some things like ube and corn. Yes, corn.White Oak TavernHaiSous takeover at White Oak Tavern
