1. Acid, Sugar, Salt & Umami (ASSU)
Presents
A Culinary Expedition into Vietnam, via the French East-India Company
Dynastic Influences:
Champas via the Palas of Bengal, overlaid with influences from Chandenogor (Calcutta)
circa Pre-Unification Vietnam (Hanoi, Hue & Mekong Delta/Saigon)
Highlighted Ingredients:
Bengali Spices, Lemongrass, Kafir Lime, Rice as Canvas, Tabacco Leaf,
Tamarind, Salty Caramel, Umami from Fish Oils
Five Phase Tasting Menu:
Small bowls and bites, followed by large plates and dessert
This personally curated tasting menu is customized to the individual palettes of the diners,
based on their expressed personal preferences and dietary restrictions
Wine Pairing Grand Tour
Cuisine accompanied by an Introduction to Indo Chine flavors,
via the Silk Route, Spice Route and Trade Winds of Hanoi’s Viceroys
Cruise Directed by Rashed Islam: Chicago’s Ten Best Bartenders, Metromix 2007
“…a very ambitious beverage program, due largely to the efforts of Rashed Islam... (he) oversees a tidy but
thoughtful wine list, and he's great at whipping up cocktails on the fly to match particular dishes. Give him your
preferences and set him loose.”
Phil Vettel, Chicago Tribune Food Critic
on Rashed Islam
(773) 359-3544 |acidsugarsaltumami@gmail.com
http://www.facebook.com/AcidSugarSaltUmami
(“Like” this page to keep updated on tasting & pairing calendar, and for future reservations, contact, etc.)

2. Rhône wine
The Rhône wine region in Southern France is situated in the Rhône river valley and produces numerous
wines under various Appellation d'origine contrôlée (AOC) designations. The region's major appellation
in production volume is Côtes du Rhône AOC.
The Rhône is generally divided into two sub-regions with distinct vinicultural traditions, the Northern
Rhône and the Southern Rhône. The northern sub-region produces red wines from the Syrah grape,
sometimes blended with white wine grapes, and white wines from Marsanne, Roussane and Viognier
grapes. The southern sub-region produces an array of red, white and rosé wines, often blends of several
grapes... such as in Châteauneuf-du-Pape, red varieties allowed are Cinsaut, Counoise, Grenache Noir,
Mourvèdre, Muscardin, Piquepoul Noir, Syrah, Terret Noir, and Vaccarèse (Brun Argenté). White and
pink varieties are Bourboulenc, Clairette Blanche, Clairette Rose, Grenache Blanc, Grenache Gris,
Picardan, Piquepoul Blanc, Piquepoul Gris, and Roussanne.
Both red and white varieties are allowed in both red and white Châteauneuf-du-Pape.

3. 1. Crisp and Crunch | Spicy Bitter Salty Tart Heat
"Intro" Duo of Salads
Bitter Melon and Peaky Toe Crab in Tartaric
Papaya with 5-Spice Jerky Strips

4. Pairing: Tavel (Rose)
Pungent cherry and dark berry aromas are lifted by a dusty mineral quality. Fleshy and pliant but dry,
offering chewy raspberry and bitter cherry flavors and a touch of bitter orange. Finishes with good
energy and grip, leaving floral and orange notes behind.
Binny’s Item #41999

5. 2. Rice as Canvas | Grilled Meat and Umami Bits
Duo of Pasta in Rice Flour:
Banh Hoi and Banh Uot
Pairing: Cotes du Rhone (Rouge)
Violet in color. The Syrah offers a lot of aromas on the nose including black fruit. The mouth is prevalent
with spices of licorice and black olive with minerality, especially graphite and soot.
Binny’s Item #45998

6. 3. Intro to Bengal via the Viceroy's Kitchen in Chanden-Nogor
(Established in 1675 by the French East India Company on Hoogly River)
Bengali Paach Puron with a Twist
Pho from Bangla Paa
Pairing: Cotes du Rhone (Blanc)
Yellow gold, clear and brilliant. Freshness marked by the distinctive aromas of Viognier; white flowers,
apricot, acacia and white peach. Fruity with plenty of richness and body. Well-rounded with elegance,
strength and balance.
Binny’s Item #49102

7. 4. Umami of Tertiary Phenols
Turmeric, Onion Confit, Lobster Prawns
with Salty Protein in Malt and Greens in Sweet Crunch

8. Pairing: Cairanne
A lush, flattering style, offering crushed plum, blueberry and raspberry fruit woven nicely with melted
licorice snap and smoky tea notes, followed by a creamy finish.
Binny’s Item #42374

9. 5. Poly Esters in Full View | Poly Sugars of Honey | Orange in Banana Blossom
Sweet Malty Creamy Coconut Banana Tapioca
Pairing: Muscat
Opaque purple. Dark berry preserves on the nose and palate, with notes of black olive and licorice
adding complexity. Ripe, fleshy and smooth, offering bitter cherry and cassis flavors lifted by tangy
acidity. Shows good energy and lift on the finish, which features a bright kick of singed orange.
Binny’s Item #49993