Suite ThreeOhSix is a vegan dining supperclub and cooking academy by Chef Daphne Cheng. Set in a chic Tribeca loft, Suite ThreeOhSix offers cooking classes and underground dinners with a spotlight on the freshest vegetables of the moment. Dinners are limited to 16 guests and menus are never announced.
|Chef Daphne Cheng working in the kitchen|
Jay and I stopped by for a private wine and food tasting. The evening started with a selection of wines from Trump Winery including Blanc de Blanc brut sparkling wine, unoaked Chardonnay, a smooth Simply Red, and a strong Cru. As we enjoyed our wine, we mingled with other guests who have dined at Suite ThreeOhSix and watched Chef Daphne prepare the dishes for the evening through the glass-panelled kitchen.
The first item we tasted was the Zucchini Bisque with red cabbage, cilantro, and chili oil. Served in a small cup, it was smooth and had a refreshing taste. It didn’t really taste like zucchini but more like a soupy guacamole (not necessarily a bad thing but this is what came to mind as we ate it). The chili oil gave it a nice amount of heat.
One of my favorite dishes was the French Lentil Pastry. The little pastry pouches were placed in a ramekin and topped with a whipped bell pepper cream. The flavors were delicious and I had to get seconds.
|Zucchini Bisque with red cabbage, cilantro, and chili oil|
|French Lentil Pastry with Parsley Scallion Sauce and Whipped Bell Pepper Cream|
The crisped yuba (tofu skin) was another interesting dish. Dare I say the texture of it reminded me of chicarron. I enjoyed the taste of the truffled ricotta.
|Crisped Yuba with truffled ricotta, smoked agave and broccoli microgreens|
|Cultured cashew cheese with oil cured black olives and porcini oil.
Mache, carrot, toasted buckwheat and champagne dill vinaigrette.
To end the evening, we had Rosewater Yogurt Ice Cream with apricots and passion fruit puree. It was hard to believe the ice cream was not made with any dairy. The ice cream was delicious, though the rosewater was throwing off my tastebuds. I’ll admit I’m not a fan of rose and have had it many times before. We also snacked on a few pieces of Rambutan, one of my favorite fruits.
|Chef Daphne with Chocolate Mezcal Truffles
topped with Coconut
About Chef Daphne Cheng
Chef Daphne attended the University of California, Berkeley where she studied Nutritional Science, and completed her professional culinary training in New York City. She is certified in Plant-Based Nutrition through Cornell University. She founded Verite Catering, a high-end plant-based catering company and has served many various corporations, small businesses, high-profile individuals, and nonprofits. Chef Daphne specializes in eclectic, contemporary cuisine that offers glimpses of her Asian heritage. She enjoys revamping classic dishes, introducing unfamiliar juxtaposition of ingredients, and paying careful attention to the fine art of food presentation. Her obsessions manifest themselves in her cooking, food photography, and life philosophy, “Eat to live, and live to eat.”
59 Franklin St Ste 306
New York, NY 10013
Tel: (212) 226-6891