Restaurant and bar EP & LP is known for taking classic dishes and giving them an elevated spin. Imagine the most basic dishes, the ones you made as a kid sitting with your friends listening to ghost stories around the campfire, getting a professional culinary reboot.
In honor of campfire snacks, and the best dishes of our childhoods, the restaurant’s chefs Louis Tikaram and Zen Ong came up with a few very unique takes on three iconic dishes.
When it comes to favorites, we’ve alway been partial to s’mores ourselves, as there’s nothing like the smokiness charred marshmallows.
The Cali Cloud (Ice Cream)
This light dessert is made with a vanilla tofu custard, nata de coco, pineapple sorbet, and shaved frozen honeydew melon. The ingredients come together to form a pineapple cloud that acts as the Megazord finale to your meal. Light, but powerful.
EP&J (Peanut Butter and Jelly)
Fans of peanut butter and jelly will get a kick out of EP & LP’s take on the the classic sandwich. These “bites” are made with roasted white chocolate, salted peanuts crunchier than Doritos in a library, honeycomb, and are topped with strawberry jelly as vibrant as a neon “OPEN” sign — one that should be flashing across your mouth as you’re prepared to devour these irresistible bites.
The best part is they’ll stick to the roof of your mouth, just like the original, in the most endearing way.
Coconut S’mores (S’MORES)
Think of this dish as a deconstructed variation of a classic s’mores. EP’s spin on the campfire classic uses torched coconut marshmallow that fills you mouth with the aroma you can only find the night before sleepaway camp ends, crushed graham cracker, and Belgium milk chocolate as smooth as Don Draper himself.
Patrons have it served with fresh and freeze-dried berries and a house-made coconut sorbet, much to the delight of our lactose intolerant peeps.