Ming Tsai

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Episode 108: Three Vinegar Syrup

This sweet and tart flavoring can be used to kick fish, beef, potatoes, and even dessert into gear! Ming once again proves his flawless flavor intuition as he pairs this syrup with Seared Halibut with Warm Fennel and Yellow Finn Potato Salad and Green Peppercorn Beef Tenderloin with Vinegar Leeks. Guest chef Michael Schlow is also on hand to whip up his dish of Shrimp with Three Vinegar Syrup and Spicy Pineapple Salsa.