Lau, originally from Singapore, started at the bottom not knowing anything about the F&B world. After culinary school, he found himself in Manhattan learning French culinary techniques while working the hot line of French chef Daniel Boloud’s db Bistro Moderne. He eventually got married and settled in the Philippines.
After much experimentation in the kitchen, Lau eventually focused on Detroit pizzas after his wife, who really wasn’t a pizza fan, took a liking to it. One has to watch Lau and his team make the pizzas to appreciate the work that goes into each pie. The pizzas have to go into the oven multiple times to get that cheese crisp crust just right. Coupled with Lau’s strict quality control over his ingredients, this definitely isn’t fast-food pizza.
Lau is not afraid to experiment with variations. The Flying V is a playful vegetarian interpretation of Peking duck. It is more of an open faced sandwich filled with mushroom pate, braised Asian greens, jackfruit asado, crispy tofu skin, pickled onion and hoisin sauce. The combination strangely works as Lau has done his homework figuring out how to get the meaty and crispy textures sans the actual duck.
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