Warsugai
Day 3: 5-Course Inventive Asian-Americana Tasting Series
Opened this past January, this Southeast eatery pays homage to vintage Asian-American eateries of the Pacific Northwest, and immediately jumped onto Eater’s List of “Hottest New Restaurants in Portland.” Chef/Owner Kyo Koo, a Portland native who previously served as head chef at Danwei Canting, offers a Beijing-style menu bursting with nostalgic favorites. Honoring his Korean-American heritage, Chef Koo also grew up enjoying other Asian staples like almond chicken (a.k.a warsugai, a dish reportedly invented in the Midwest), Dungeness crab rangoon, and potstickers. These dishes join other inventions like chicken and Oregon black truffle wontons, kampon shrimp with wildflower honey, garlic, and scallions, and bbq pork coppa with hoisin, mustard, and Oregon hazelnuts. It’s all served up in a space that radiates the vibrant ambiance of old Hong Kong neon with an edgy, hip, hangout vibe. (BTW, Warsugai is located in the neighborhood where Chef Koo’s parents used to have a tofu factory.) We’re excited to visit Warsugai and to chat with Chef Koo about the formative flavors and memories that have molded his current menu. Hope to see you there!
About the Host:
Kyo Koo
Chef/Owner
A Portland native, Chef Kyo Koo grew up with frequent exposure to the city's Asian food world. After honing his craft at Spain's renowned Mugaritz, Clarklewis, Bluehour, he opened Danwei Canting and Warsugai, his homage to those childhood dining adventures.
The Lineup
Courses #1-#4 will be served family style. Course #5 will be individually plated. For this event’s dietary restriction accommodation policy, see the Event FAQs below.
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Chicken & Oregon Black Truffle Wontons
porcini vinegar, preserved tomato, poppy seed
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Crispy Ota Tofu
miso caramel, herb salad, sea salt
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Dungeness Crab & Garlic Noodles
caramelized garlic, dill, tuna butter
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Hoisin Glazed Pork Coppa
spicy mustard, oregon hazelnut, black pepper jus
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Warsugai Seasonal Tartlet
roasted oregon corn, vanilla egg custard tartlet
Warsugai
727 SE Washington St
Portland, OR 97214
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $90 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at support@tastingcollective.com after you purchase tickets to let us know.
