Restaurant: Sunda, Chicago
Favorite Fiery ingredients: Ghost Peppers, Gochujang
Favorite Fiery Dishes:
• Gambler Futomaki (spicy tuna, spicy shrimp, masago, cucumber, scallion, kanpyo, avocado, rayu, sambal, ghost pepper)
• Panang chicken (pictured)
Sunda takes classic Asian cuisine and reimagines it with a modern approach. There is plenty of heat on the menu, but chef/partner Jess DeGuzman’s favorites are the ones that are the direct result of teamwork.
“Our Panang Chicken is a good example. One of my sous chefs brought the idea to me and we worked together to tweak it a little until it was perfect.”
It has coconut milk, panang curry, chilies, bamboo shoots, basil, mint and cilantro. It’s served in a coconut and the milk really balances out the heat.
“We thought our gambler roll would be too spicy for most customers but they came back asking for it to be hotter. It has sambal and ghost chilies and it’s really intense,” he says. “We call it the gambler because each piece has sambal in it, but only one piece has ghost pepper.”