The pork tenderloin was marinated in smoked paprika, honey, cumin, rice vinegar and sesame oil. Once it hit the grill all those flavors caramelize onto the meat and create a wonderful crust that, seals in the meat juices making for a succulent piece of pork.
The salad was made with a Julienne of gs apples, cucumber, cilantro and a small amount of red onion which was then dressed with a red Thai curry vinaigrette. A little spicy but very refreshing.
The coconut milk reduction was prepared with sliced fresh ginger, one whole clove of garlic, cilantro, white wine, rice vinegar, honey and sesame oil. Reduced slowly. Strained into another pot, warmed and held.
The rice was a good variety of sushi rice cooked in a rice cooker and molded in a ramekin with toasted white sesame seeds outside.
I don't play with asian flavors too often but, every now and then I get the feeling.