Part of Ming’s charm is his ability to re-work a classic into something that is completely unique while remaining familiar. East meets West as Ming prepares three different versions of two popular master techniques that complement each other perfectly: crispy, fried tempura from Japan and garlicky, smooth aioli from France. Then, Ming goes on to prepare dishes that combine the two: Colossal Shrimp Spiced Tempura with Lemongrass Aioli, Tomato and Mozzarella Basil Tempura with 3-Vinegar Aioli, and Chicken Breast Spiced Tempura with Sambal Aioli. Special guest and master sommelier Andrea Immer Robinson joins Ming in the studio to discuss the best wine pairings for each dish, and prepares her Seafood Tempura with Sesame Aioli.
