FAIRFIELD, Conn. -- Chef Tony Pham, owner of Mecha Noodle Bar in Fairfield and Norwalk, gets his menu inspiration from his childhood memories, along with everyday life.
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"We were fortunate enough to have a family that circled around great Vietnamese food for dinner and all social events so we grew accustomed to eating a wide range of ingredients and how to really appreciate the whole animal down to the marrow," he said. "Being able to merge these Asian and American experiences together is what creates the Mecha Noodle Bar brand."
That brand will be on display front and center Friday, Sept. 23 when Pham, named a "2016 Most Innovative Chef" by the folks behind the Greenwich Wine + Food Festival, will be cooking up something special for those attending the Master Chef Dinner with Adam Richman.
Chef Pham said among his favorite ingredients to cook with -- aside from fish sauce -- is oyster sauce. His secret weapon? Using the two together to make his fried rice "rather than the misconceived soy sauce."
The Fairfield resident said he's beyond excited to be a part of the festival, which runs till Saturday. "Innovation means evolution, so it’s pretty freaking cool considering it’s the first time for an Asian restaurant to be in the Greenwich Food + Wine Festival," he said. "This means Asian cuisine is evolving and I think it was long overdue in Connecticut."
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