Chao Ban Asian Fusion
By Jade Arroyo
Chao Ban is a sophisticated restaurant specialized in healthy food done in Asian-fusion style. The menu is healthy and tasty, and the presentation of the dishes is impeccable.
The bowls and summer rolls are a preferred choice, and we love to drink iced tea with ginger-lemon grass and sweetened with honey. Exquisite!
The food choices are varied to suit all tastes, whether carnivore, vegetarian, or vegan. Asian salad is an example of a dish that combines an explosion of flavors: it is a light, fresh dish with plenty of flavor. The mushroom soup is a good choice, too.
Chao Ban is situated on a cozy terrace with a beautiful view of the city center, located in Pila Seca 5. It’s a perfect spot to be in the newly-born warm days and to see the San Miguel sky and its famous burning sunsets.
The space here is contemporary and serene, decorated with minimalism and good taste. The restaurant has the personal attention of Ricardo, the owner. This allows for a complete experience of enjoyment and well-being. There is no doubt that this restaurant is an excellent choice for those who want variety and are ready to dive into Asian cuisine. If you fancy something sweet, right next door The Bakery has opened, offering delicious pastries and desserts that can be served at the table.
Chao Ban shared the recipe for one of their new specialties, Pad Thai. This entrée is ideal for a romantic dinner for two.
200g rice noodles
12 pieces of medium-size shrimp
1 cup of firm tofu in cubes
2 tbsp tamarind sauce
2 tbsp brown sugar
½ cup baked and chopped peanuts
2 tbsp vegetable oil
2 cloves of garlic
½ cup of cilantro
½ cup of soy sprout
2 tbsp chopped chives
Pinch sambal sauce
Touch broken chili powder
Hydrate noodles in water, following package directions. Meanwhile, heat oil in a large skillet on medium heat. Add the tofu and fry until it has browned. Stir in minced garlic and shrimp. Fry for 3 minutes, stirring constantly, until shrimp have a pinkish hue. Remove shrimp from skillet and reserve. Stir sugar in pan with tofu and garlic, then pour the fish sauce and tamarind sauce over it. Fry for a few minutes until the ingredients are slightly caramelized. Drain the noodles and add to skillet. Stir constantly, until they have taken the flavor and color of the sauce (if necessary, add a little water to prevent sticking). Move the noodles and tofu to one side of skillet and add the beaten egg on the other side. Fry the egg, stirring lightly and breaking it into pieces. When the egg has curdled, mix everything together. If desired, add chili powder. Return shrimp to skillet and add the bean sprouts and scallions. Continue cooking and stirring, until everything is heated. When serving, sprinkle with chopped peanuts and fresh soy germ. Sprinkle with a few drops of lemon juice.
Each diner can adjust the taste of the dish by adding more chili powder, sugar, and lemon juice.