PG PICKS: Summer Treats

PG PICKS: Summer Treats

Introducing PG Picks: A curation brought to you by the World of Prabal Gurung

Exclusive summer recipes from some of New York City's favourite local haunts


Eating at WAYAN is always a visual feast, from the picturesque decor to  the beautifully presented seasonal & modern Indonesian fare. 

1.5oz Tequila Casa Dragones Blanco
1oz Grapefruit Juice
0.5oz Cocchi Rosa
2 Thai Chilies
Cinnamon powder
Muddle chilies and cocchi rosa in a tin cocktail shaker. Add the remaining ingredients and shake well, pour over ice in a rocks glass. Top with grated lime zest. Cocktail created by Eileen Chiang (bev. director) & Conor Proft (bartender).
WAYAN's outdoor seating is now open, featuring decor by RePly that is crafted from repurposed plywood put up during the city’s quarantine.


We love FLIP SIGI for their fresh and bold flavour combinations. 

Red snapper or mild white fish of your choice - 1pc (7/8oz) meat yielded from
Sweet potato - 1pc, cut into 1/2 thick inch rounds
Limes - 2pc, juiced
Lemon - 1pc, juiced
Roma tomato - 1pc, de-seeded and diced in small cubes
Jalapeño - 1/2 pc, de-seeded and minced
Cilantro - 1/4 cup, small chopped, 1tsp set aside for garnish
Sugar - 1 tsp
Salt - 1/2 tblsp
Red onion - 1/4 pc, paper thin julienne

Boil 32 oz of water and place sweet potato inside once boiling
Cook sweet potato for 5 minutes on high boil or until the potato is 85% cooked -  it will continue to cook once it's removed from heat
Set side and let cool at room temperature
In a large mixing bowl, combine the lemon/lime juice, jalapeño, tomato, cilantro, sugar, salt, and fish and stir ensuring all elements of the fish are coated and covered with lemon/lime juice
Set aside and let "cook" in acid for 10 minutes
Strain 2 tblsp of fish acid/marinate into a small mixing bowl and add in cooked sweet potato and thin onions, dress and mix ensuring potato and onion are fully coated
Plate delicately with the potato and onion mix on the bottom and the fix on top and in a bowl so the juices gather in the bottom
Garnish with cilantro and enjoy