(PRWEB) January 29, 2005
Executive chef Jon Beeaker found inspiration for the new menu at fivespice on the streets of Thailand, Vietnam, and Hong Kong. Beeaker visited markets, street vendors and restaurants to gather ideas for his traditional Pan-Asian menu prepared with local, seasonal ingredients. The menu also draws from the cuisine found in Korea, Singapore, India and Malaysia. fivespice debuted in January 2005 and features lunch, dinner and bar menus, as well as live jazz music by local artists, and outdoor seating.
ÂWe envisioned fivespice as a destination for high quality Pan-Asian cuisine with an inviting design, and a lively jazz scene,Â says managing partner Barry Cain. ÂOur vision came together when we brought executive chef Jon Beeaker into the project. His passion and talent for Pan-Asian food was the perfect match for fivespice.Â
Asian Street Snacks:
fivespice offers a selection of small plates, or Street Hawker Fare, that highlights the different cultural flavors and styles found in the markets and food carts throughout Asia. These small dishes are meant to be shared and include: Lamb Tikka Masala; Vietnamese Grilled Calamari; Grilled Shrimp and Grapefruit; Bo La Lot, ground beef marinated with lemongrass, seasoned with turmeric and fish sauce and wrapped in La Lot leaves and grilled; and Siu Mai, steamed Chinese dumplings filled with shrimp and pork.
Soups and Salads:
A variety of soups and salads are available including, Tom Kha Gai with Thai chicken and coconut milk flavored with galangal, kaffir lime and tamarind; Miso Soup; Grilled Beef Salad; Green Papaya Salad, and Shredded Chicken and Cabbage Salad.
Noodles & Curries:
fivespice pays tribute to the noodle dishes made fresh to order across Asia with a menu dedicated to regional noodle specialties. A few highlights include the popular Pad Thai and Khao Soi, the signature noodle dish of Chiang Mai in Northern Thailand and Nonya Noodles stir-fried with black beans, napa cabbage, ginger, shrimp and Chinese sausage.
All the dishes at fivespice are perfect for sharing, especially the heartier entrees which utilize fresh seafood, lamb, chicken, and beef. A signature dish is the Clay Pot Chicken with chicken braised in a Vietnamese caramel sauce with ginger, garlic, chilies, and wood ear mushrooms. Lacquered Salmon is grilled with sake and miso, and the Seafood Hot Pot mixes shrimp, scallops, calamari, and clams in a clay pot with tamarind and galangal.
The desserts at fivespice give an Asian twist to some Western favorites, including Warm Sticky Rice with Palm Sugar Syrup; Coconut Caramel Flan; Molten Chocolate Cake with Vietnamese Coffee Sauce; and Tapioca and Fresh Fruit Parfait.
Portland-based KL Design Group designed the interior, as well as the logo, menu and signage for fivespice. The restaurant design incorporates natural materials found in Asian countries like zebra wood, bamboo, limestone, and grass. An outdoor balcony off the dining room and bar offers sweeping views of Lake Oswego, iron fire pits, and table seating for 20. Inside, the bar area features a fireplace, live jazz music every Thursday through Saturday and a full bar menu of Asian-inspired cocktails and a wine list emphasizing the Pacific Northwest.
fivespice is located at 315 First Street, Suite 201 in Lake View Village, a new European-style development combining retail, dining, and office space, as well as free parking. fivespice is open 11 a.m. to 11 p.m. Sunday-Thursday and 11 a.m. to 12 p.m. Friday and Saturday. For reservations or information,
please call 503-697-8889.
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Editors, please note:
Photos and menus are available upon request.