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World Street Food Congress; no foie gras; chef news

March 01, 2013|By Betty Hallock
  • The World Street Food Congress, with events featuring Singapore's street food hawkers and others from around the world, is scheduled for 10 days in May.
The World Street Food Congress, with events featuring Singapore's… (Ed Wray )

World street food scene: Chef Bryant Ng of Spice Table is representing Los Angeles on the board of the first World Street Food Congress set for May 31 in Singapore, a 10-day event celebrating the richness and vibrancy of street food cultures. The event includes the World Street Food Jamboree with up to 40 hawkers, a two-day conference for the exchange of ideas and an awards event to recognize top global street food players. The board also includes Anthony Bourdain, Saveur's James Oseland and Chinese TV food host Johnny Chan. Tickets for the two-day dialogue program are $509 to $607 each. Visit for more information.

No foie for you: You'll be skipping the foie gras at this week's This Is Not a Pop-Up chef residency at Tiago Espresso Bar + Kitchen. Organizers publicly said that they would give away foie gras with the purchase of an entree. But they will not be serving fattened duck liver after PETA sent a letter that suggested the animal rights group would take legal action. The menu from Peter Frankland Lee, chef of Toluca Lake Basque restaurant D'Cache, will stick to green mussel cebiche with sea urchin, crispy maitake, avocado mousse and tomato extract; 900-degree egg with grilled chorizo, mushroom purée, caviar and pistachio; strawberry Champagne salad, pickled cucumber, poached fig, marcona almond and Stilton; pork belly with coconut, chamomile and Pacific oyster; and pan-fried pound cake with lemon curd and blueberries. $50 per person. Go to for reservations.

New chef: Melrose Avenue sandwich shop Marcona says it plans to close "for a minor interior revamp" and install new chef Andy Sonnefeld upon its reopening. Marcona will close March 10 and is scheduled to reopen about 10 days later. The restaurant management says the revamp will include a kitchen overhaul and the addition of "a strong drip coffee program as well as a dedicated iced-coffee system." Sonnefeld, who worked at the Foundry on Melrose and, oddly, "a silent consulting chef," will streamline the menu. 7368 Melrose Ave., Los Angeles, (323) 951-9991,


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