{"id":64826,"date":"2024-06-04T00:01:58","date_gmt":"2024-06-04T06:01:58","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=64826"},"modified":"2026-04-05T20:10:52","modified_gmt":"2026-04-06T02:10:52","slug":"alkeme-at-open-kitchen-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=64826","title":{"rendered":"ALKEME AT OPEN KITCHEN – Santa Fe, New Mexico"},"content":{"rendered":"
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Alkem\u0113 at Open Kitchen on Don Gaspar Avenue in Santa Fe<\/figcaption><\/figure>\n

“And the selfsame well from which your laughter rises was oftentimes filled with your tears.<\/em><\/span>
\nAnd how else can it be?<\/span><\/em>
\nThe deeper that sorrow carves into your being, the more joy you can contain<\/em>.”
\n~Khalil Gibran, The Prophet<\/strong><\/span><\/p>\n

Very few of us can identify with the profundity of Khalil Gibran’s immortal poem “On Joy and Sorrow<\/em>” \u00a0as well as Hue-Chan Karels, owner of the Santa Fe restaurant that is reimagining Asian cuisine. \u00a0 Outwardly the beautiful entrepreneur is as buoyant and joyful as can be. \u00a0In fact, what might be her restaurant’s “mission statement” reflects that joy: \u00a0 “We are joy makers who believe in the magic of culinary experiences. \u00a0Our passion is to create and curate inspired, original, unforgettable gatherings for the joyful celebration of human connection wherever they can be imagined<\/em>.” \u00a0Before she became a joy maker, however, she had to surmount deep sorrows that carved into her being.<\/p>\n

Hue-Chan was nine years old when she and her family fled Vietnam. \u00a0Carrying only a small shoulder bag with $500, personal documents and negatives of family photos, the displaced family was sent to Guam then Camp Pendleton, California before relocating to Michigan. From a child’s perspective, the family’s plight was a mix of excitement and trepidation. \u00a0War-ravaged Vietnam was the only home she had ever known and she didn’t speak or understand English. \u00a0She had to grow up quickly taking care of her brothers, doing the laundry and standing in line for food.<\/p>\n

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Alkem\u0113 Owner Hue Chan Karels Has Many Reasons to Smile<\/figcaption><\/figure>\n

At age 27, Hue-Chan created a company called Viet-link, a consulting, foreign trade business to help rebuild Vietnam, a challenge exacerbated because the nascent government didn’t have the legal or fiscal systems in place to help her help them. \u00a0It was a harrowing challenge that sapped her time and energy. \u00a0 She spent the next twenty years as a project manager where she consulted on FDA regulatory compliance. \u00a0In 2007, Hue-Chan left the corporate world to start an artisan cookie business in Washington, D.C. \u00a0Within 2.5 years, this grew into Open Kitchen\u2019s unique, multi-purpose concept. \u00a0Essentially she created spaces where entrepreneurial culinary entrepreneurs–from bakers to caterers– could rent a beautiful kitchen space.<\/p>\n

In 2014, Hue-Chan and her husband closed Open Kitchen in Washington and moved to Santa Fe where she reimagined the concept altogether. \u00a0 Her goal has always been to find new and creative ways to build and connect community through the celebration of great food. \u00a0To that end, she defines Open Kitchen as a “unique culinary concept that celebrates the kitchen as the center of sensory pleasure, healthy living, community, learning and creativity<\/em>. \u00a0In the Spring of 2023, she acquired a space in the Santa Fe Village Mall a block south of the Santa Fe Plaza. \u00a0The space includes three private rooms in which dinners are hosted and cooking classes are held. \u00a0That space is the home of Alkem\u0113, the hottest ticket in town.<\/p>\n

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Executive Chef and General Manager Erica Tai<\/figcaption><\/figure>\n

Executive Chef and General Manager Erica Tai is the medium through which Hue-Chan’s vision for unique menu showcasing Pan-ethnic cuisine is realized. \u00a0Erica’s background in Pan-ethnic cuisine makes her superbly qualified to interpret that vision. \u00a0Her talent makes her THE best person to do so. \u00a0Originally from Taiwan and of Taiwanese-Korean descent, she lived in Hawaii before relocating to New Mexico. \u00a0In 2020 she achieved a Registered Dietitian License and is currently pursuing a Master of Science in Nutrition at the University of New Mexico. \u00a0During my brief conversation with the perpetually smiling chef, she told me of her affection for Elsa and Fang, the genial proprietors of Albuquerque’s Budai Gourmet Chinese<\/strong><\/a> restaurant. \u00a0Erica considers them family and calls their restaurant fare “authentic and wonderful<\/em>.”<\/p>\n

The Alkem\u0113 dining area is a relatively small space with good spacing for intimate meals among friends. \u00a0I was fortunate enough to experience Alkem\u0113 with like-minded friends from Tulsa whose October, 2023 visit wasn’t timed so they could experience the balloon fiesta, but so they could visit the Land of Enchantment’s spectacular restaurants. \u00a0On the evening prior to our visit, the scintillating four-time James Beard award-winning author Cheryl Alters-Jamison visited Alkem\u0113. \u00a0She called the experience “One of the best meals being served anywhere last night<\/em>.”<\/p>\n

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Wider View of Alkem\u0113’s Dining Room<\/figcaption><\/figure>\n

When you’ve reached Alkem\u0113, you’ll notice that the restaurant’s name is subtitled “Heritage Cuisine Reimagined<\/em>.” Alkem\u0113’s\u00a0website defines that concept as “Similar to the \u201cFarm-to-Table\u201d movement that recognizes knowing where your food comes from, Alkem\u0113\u2019s \u201cCulture-to-Table\u201d concept celebrates the culinary heritage rooted in the food we eat. Alkem\u0113\u2019s vision is to honor culinary roots by bringing to life ancestral recipes, stories, and memories of flavors combined with an innovative approach<\/em>. \u00a0If you love Asian cuisine and are motivated by the exploration of reimagined flavors, those words are enticing.<\/p>\n

Alkem\u0113 is a beautiful space with bright, sunny colors on both the wall and hanging overhead in the form of paper lanterns. \u00a0Round mirrors on one wall and framed artwork on another reflect the restaurant’s airy feel and somehow make the Liliputian space seem even larger. \u00a0Visit the restroom and you’ll espy conical shaped hats named non la which are used to shield workers from heat or rain. \u00a0Also hanging on the wall is a beautiful \u00a0traditional Vietnamese silk shirt, the type of which Hue-Chan wears so glamorously.<\/p>\n

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Conical Vietnamese Hats (non la) and beautiful shirt<\/figcaption><\/figure>\n

The menu apprises diners that “Chef-Owner Hue-Chan Karels and Executive Chef Erica Tai are reinterpreting heirloom recipes from their culinary roots of Vietnam, Taiwan, Korea, and Hawaii\u2019s Pacific Rim to create dishes that are innovative yet steeped in tradition and culture<\/em>.” \u00a0There are actually three dining menus–an a la carte menu and three tasting menus, each offering five items. \u00a0Our foursome ordered two of the three tasting menus and one a la carte item. \u00a0Splitting dishes four ways doesn’t guarantee any one single diner will get a full impression from one or two bites, but when four of us discussed those bites, we achieved something of a consensus about what we liked and why.<\/p>\n

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Five Spice Cracker Jack Popcorn<\/figcaption><\/figure>\n

1st Visit: 19 October 2023<\/strong><\/h1>\n

“Candy coated popcorn, peanuts and a prize. \u00a0That’s what you get with Cracker Jacks<\/em>“–That’s what consumers in the 1960s heard on television commercials for the caramel covered popcorn Americans have been enjoying for more than 120 years. \u00a0Some culinary historians actually consider it the “first junk food<\/em>.” \u00a0Others will tell you it’s as American as hot dogs and baseball…and in fact, Cracker Jacks has a long association with baseball. \u00a0The song \u201cTake Me Out to the Ballgame” implores “buy me some peanuts and Cracker Jacks<\/em>.” \u00a0Because Cracker Jacks are such an integral part of Americana, we don’t often consider they may be enjoyed by consumers in other countries.<\/p>\n

Alkem\u0113’s five spice Cracker Jack popcorn<\/strong><\/em> is Cracker Jacks reenvisioned. \u00a0Instead of caramel the consistency of lacquer, the popcorn is seasoned with five spice powder. In the west it\u2019s generally accepted that the human tongue can discern only four different tastes and that all tastes in the dining experience are combinations of those four: sweet, bitter, sour, and salty. By contrast, the Chinese have long believed that the human tongue possesses a fifth taste sensation\u2013one that can detect pungent foods.\u00a0 Chinese postulate that each of the five taste sensations corresponds to one of nature\u2019s five elements: water, fire, wood, metal, and earth. \u00a0Those elements are believed to exist in five spice powder. \u00a0You’ll believe you can taste every one of those elements in Alkem\u0113’s unique Cracker Jacks.<\/p>\n

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Prawn Flavored Chips with Trio Sauce Flight<\/figcaption><\/figure>\n

Sure they look like those biodegradable packing peanuts and even resemble them texturally, but prawn-flavored chips<\/strong><\/em> are hardly something with which you’d like to ship a package. \u00a0Prawn chips \u00a0are made by mixing prawns, tapioca flour and water. The mixture is rolled out, steamed, and sliced. To achieve maximum crispiness, raw chips are usually sun-dried before frying. \u00a0This eliminates the moisture. \u00a0Frankly, the chips themselves aren’t nearly as flavorful as oversalted, fatty American snacks.<\/p>\n

That’s why Alkem\u0113 serves prawn-flavored chips with a trio sauce flight<\/strong><\/em>. \u00a0The three sauces are a gochujang aioli, dill aioli and peanut sauce. \u00a0Each sauce is terrific! \u00a0Gochujang is is a savory, sweet, and spicy fermented red chili paste condiment that lends pungency to foods in which it is used. \u00a0It’s a staple of Korean cooking and increasingly one of my favorite sauces. \u00a0 The peanut-hoisin sauce will remind you of the peanut sauce commonly offered at Thai and Vietnamese restaurants. Alkem\u0113’s version has got \u00a0a bit more punch and made the prawn-flavored chips livelier. \u00a0The dill aioli makes a perfect dipping sauce for virtually every food. \u00a0Its garlicky, lemony and pronounced dill flavors impart a bit of magic to every dish. Alkem\u0113 should bottle and sell these fantastic sauces!<\/p>\n

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Vietnamese Grilled Naked Shrimp Dumplings with Nuoc Cham (Vietnamese Dipping Sauce)<\/figcaption><\/figure>\n

Wikipedia tells us “Dumplings<\/strong><\/a> may be any of a wide variety of dishes, both sweet and salty, in several different cuisines.<\/sup> They are either made from balls of dough or are small bits of food put into pastry, dough, batter, or leaves.” \u00a0<\/em>By this definition, Wikipedia has come up with a surprising list of dumplings<\/strong><\/a>. \u00a0This list includes some real surprises. Add Alkem\u0113’s dumpling to the list of dumplings that stretch that definition. \u00a0In hundreds of visits to Vietnamese restaurants across the fruited plain, I’ve never experienced any dumpling presented like the Vietnamese Grilled Naked Shrimp Dumplings<\/strong><\/em> with Nuoc Cham (Vietnamese Dipping Sauce). \u00a0If there’s any dough, pastry, batter or leaves enveloping the shrimp, it was lost on me. \u00a0Maybe that’s where the “naked” part comes in.<\/p>\n

As a grilled shrimp go, this one was probably very good. \u00a0“Probably” is the operative word here because the shrimp (also an oxymoron) was so small that once it was cut into four pieces, we didn’t have much to go on. \u00a0It was easy to immediately discern the grilled flavors, but where was the “dumpling” part. \u00a0Maybe (by Wikipedia’s definition) it became a dumpling if we wrapped the accompanying greens around the shrimp. \u00a0The nuoc cham (Vietnamese dipping sauce) was charactristically salty, sweet, and tangy with hints of umami. \u00a0For my taste it could have inherited a bit more pungency from the fish sauce from which it was made. \u00a0If anything, this dish proved a tasting menu split four ways may not be enough for true discernment and appreciation of a dish.<\/p>\n

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Hawaiian Off-The-Hook Poke in Pani Puri<\/figcaption><\/figure>\n

Several years ago, American “mainlanders” fell hook, line and sinker for poke, a Hawaiian dish of beautifully composed and expertly sliced cubes of marinated sushi grade fish tossed over rice and topped with Asian-inspired sauces. \u00a0Some of us may think we’ve had every variation of poke there is then Alkem\u0113 inverts the poke, rendering a beautiful composed bowl into a beautiful reimagined dish reminiscent of “monkey balls<\/strong><\/a>.” \u00a0The Hawaiian Off-The-Hook Poke<\/strong><\/em> in puri puri is tuna enrobed in a delicate batter. \u00a0Atop the orb is puri puri sauce, a spicy and flavorful condiment that originated not in Asia, but in Angola. \u00a0As with other dishes on the tasting menu, a four way split isn’t the optimal way to enjoy a dish diners might otherwise love.<\/p>\n

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Crispy Tumeric Cod<\/figcaption><\/figure>\n

The crispy turmeric cod<\/strong><\/em> (Cha Ca) in a dill sauce, a specialty of Hanoi where a pan fried meaty white fish (usually catfish) is cooked with turmeric, dill, scallions, peanuts, shrimp paste and rice noodles. \u00a0I’m not sure how closely Alkem\u0113 follows this traditional preparation, but am absolutely sure this was one of many highlights of our meal. \u00a0The cod was indeed crispy, sheathed in a light and flavorful \u00a0batter that easily gave way to the meaty white meat. \u00a0Dill is the perfect sauce for the fish. \u00a0It’s a complementary sauce, not one that changes the flavor profile of this magnificent dish. \u00a0Also complementing the cod is pickled onions.<\/p>\n

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Vietnamese Grilled Papaya Salad with Lemongrass Chile Beef Jerky<\/figcaption><\/figure>\n

For years my Kim and I have been enjoying papaya salad<\/strong><\/em> at Thai, Vietnamese and Lao restaurants. \u00a0It’s always replete with personality, invariably tantalizing our taste buds with a refreshing combination of spicy, sweet, salty, and sour elements. \u00a0 As with most papaya salads we’ve had, Alkem\u0113’s version is just about appetizer (for two) size. \u00a0Unlike other versions, Alkem\u0113’s is grilled and it’s accompanied by lemongrass chile beef jerky. \u00a0The papaya salad was fabulous, an exemplar of the diversity of the dish. \u00a0Also fabulous is the lemongrass chile beef jerky. \u00a0We’ve had beef jerky several times at Thai and Lao restaurants, but never before a Vietnamese version. \u00a0Based on Alkem\u0113’s version, it’s something we’d certainly love to see more often.<\/p>\n

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Grilled Rack of Lamb with Asian Chimichuri and Orange Ginger Tamarind Sauce<\/figcaption><\/figure>\n

My favorite dish among the two tasting menus was the grilled rack of lamb<\/strong> <\/em>with Asian chimichurri and orange-ginger-tamarind sauce. \u00a0Prepared at medium-rare, the rack of lamb was moist, tender and absolutely delicious, ranking among the very best I’ve had. \u00a0Splitting the lamb four ways, I somehow managed to secure the bone-in “Frenched” section. \u00a0The propriety of using a lamb chop’s “handle” to pick up and eat lamb (particularly at upscale restaurants) has long been debated. \u00a0None of my companions had any issue with me doing so.<\/p>\n

This grilled rack of lamb was so wonderful–tender, moist, perfectly seasoned–I wanted to suck out the bone’s marrow. \u00a0The lamb was accompanied by a picture-perfect ratatouille, sauteed vegetables stacked atop one another. \u00a0Also on the dish was a single donut-shaped battered and fried brie. \u00a0 In that Vietnam was long occupied by France, Vietnam may be well advanced of other Asian nations in its acceptance of cheese. \u00a0The preparation of the brie was worthy of French cuisine at its finest.<\/p>\n

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Chilean Sea Bass a la Nage with Coconut Milk and Lemongrass<\/figcaption><\/figure>\n

Also inspired by traditional French culinary wizardry is the Chilean sea bass a la nage<\/strong><\/em> (cooking in a well-flavored court-bouillon) with coconut milk and lemongrass served with forbidden rice. \u00a0It amazed us at how the delicate flavor of Chilean sea bass (a tender-fleshed, \u00a0mild, slightly sweet tasting fish often compared to a combination of cod and halibut) held up against the sweet, floral, nutty notes of coconut milk and the citrusy-ginger flavor of the lemongrass. \u00a0From the green leaf blades to its lighter bulbous bottoms, the accompanying bak choy is superb accompaniment. \u00a0So is the forbidden rice<\/strong><\/em> (so called because this rice was once reserved only for the wealthy and powerful to ensure their health and long life). \u00a0 It’s an interesting rice in that it combines an exotic purple-black hued rice with a long-grained white rice.<\/p>\n

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Taiwanese Three Cup Chicken<\/figcaption><\/figure>\n

Even as we ordered two tasting menus, we surmised it might not be enough for the four of us. \u00a0We had the foresight to \u00a0order one additional main dish, Taiwaneese three-cup chicken<\/strong><\/em>. \u00a0 Popular culinary lore has it that the name \u201cThree cups\u201d refers to the original recipe calling for one cup each of soy sauce, rice wine, and sesame oil. \u00a0Epicurious<\/strong><\/a> declared that “Something magical happens when you combine sesame oil, soy sauce, rice wine, garlic, ginger, basil, and chicken. This alchemy involves little more than infusing the oil with the aromatics before adding the chicken, deglazing with the liquids, and stepping back to let it braise and reduce<\/em>.” \u00a0 Having experienced that alchemy at several Chinese restaurants, my declaration is more along the lines of “this is the best three-cup chicken dish Ive ever had.”<\/p>\n

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Caramelized Ginger Summer Stone Fruit Galette, Limoncello Ice Cream, Berry Coulis<\/figcaption><\/figure>\n

The first of our two desserts was a curiously named caramelized ginger summer stone fruit galette<\/strong><\/em>, limoncello ice cream and berry coulis. \u00a0The galette was an intricate balance of sweet and tangy notes though discerning which specific stone fruits was somewhat beyond my pay grade. \u00a0Even better than the galette was the limoncello ice cream<\/strong><\/em>. \u00a0It’s rich and creamy, sweet and tangy and replete with a fresh lemon flavor.<\/p>\n

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Miso Brown Butter Sesame Brownie, Miso Orange Whipped Cream, Sai Gon Cinnamon Chocolate Bark<\/figcaption><\/figure>\n

The impact miso has on a dish is well understood when it comes to savory dishes. \u00a0It would be dismissive to describe that impact in one word–umami, but that would be accurate. This delectable fermented paste brings an umami (savoriness) flavor to almost any dish, leaving \u00a0your tastebuds actually begging for more. Thanks to miso and the browned butter, these brownies have layers upon layers of depth, flavor, and sweetness tempered by umami. \u00a0Every component–from the miso orange whipped cream to the Sai Bon cinnamon chocolate bark–of this wondrous dessert contributes to a totality of deliciousness tha makes this dessert memorable<\/p>\n

Our foursome agreed heartily with the sentiments of Cheryl Alters Jamison, agreeing that Alkem\u0113 had served us “One of the best meals being served anywhere<\/em>.” \u00a0 Alkem\u0113 is an experience unlike any other in Santa Fe and one of the reasons some consider the City Different the “City Delicious.”<\/p>\n

SECOND VISIT: 4 June 2024<\/strong><\/h1>\n

In 2024, Alkem\u0113 was named a semifinalist for the James Beard Foundation’s “Best New Restaurant” award, a national honor that has never been bestowed upon any restauant in New Mexico (although in 2022, Santa Fe’s fabulous Zacatlan<\/strong><\/a> was also a semifinalist). \u00a0In essence, Alkem\u0113 was among the top restaurants to launch in 2023 across the entire country. \u00a0That’s a tremendous accomplishment considering much of the competition came from the country’s culinary hotbeds.<\/p>\n

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Hue-Chan Greets The Dude<\/figcaption><\/figure>\n

Accompanied by my Kim and our debonaire dachshund The Dude, we got to spend some time with Hue-Chan who wasn’t dismayed by not having been named a finalist. \u00a0Instead, she’s more determined than ever for Alkem\u0113 to earn national recognition on every stage. \u00a0That’s secondary to making each and every guest feel at home and thoroughly happy with their meals. \u00a0Alkem\u0113 will accomplish some of this through special events that showcase the restaurant’s versatility. \u00a0In June, Alkem\u0113 hosted “Sake Off The Beaten Path,” an elevated introduction to the world of sake. Alkem\u0113 is also inviting diners to discover Alkeme’s “Night Owl Happy Hour,” offering an ideal setting to relax with a drink and quick bite.<\/p>\n

Hue-Chan is in her element at Alkem\u0113. \u00a0She is a peripatetic presence both inside the restaurant and on the patio. \u00a0She flits from table to table to meet guests and ensure their \u00a0Alkem\u0113 experience is a great one. \u00a0The patio, by the way, is a wonderful venue for alfresco dining, especially as the sun drops down below rooftop level and the air cools. \u00a0Dining on the patio is in personal space proximity, but we’ve always found patios a friendly refuge, especially if there are friendly dogs on the patio. \u00a0The Dude got to meet a dachshund from Miami \u00a0Beach with whom he enjoyed banter and merriment.<\/p>\n

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Asian-Inspired Chicken Liver P\u00e2t\u00e9<\/figcaption><\/figure>\n

Several changes were apparent since my inaugural visit. \u00a0An upcoming seasonal menu change (summer) \u00a0will debut additional changes. \u00a0Though my preference is to order menu items I haven’t previously had, I ordered two menu items I had had (crispy tumeric and Chilean sea bass) during our inaugural visit. \u00a0My taste buds have a memory and that memory has been reminding me for months how wonderful those two menu items were…even though four of us shared every item and didn’t get much more than a bite or two of each.<\/p>\n

P\u00e2t\u00e9 became a staple of the Vietnamese culinary culture because of \u00a0French colonialism during the period 1858 to 1954. \u00a0At many Vietnamese restaurants (particularly those that serve banh mi), p\u00e2t\u00e9 is made using such Asian spices as black cardamom, star anise, clove, fennel seeds, cinnamon powder and even fish sauce. \u00a0As with French p\u00e2t\u00e9, it’s buttery, silky and wonderfully spreadable. \u00a0We knew Alkem\u0113’s Asian-inspired chicken liver pate<\/strong><\/em> would be wonderful–and it was.<\/p>\n

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Banh Xeo – French-Inspired Vietnamese Crepe<\/figcaption><\/figure>\n

More than other Vietnamese p\u00e2t\u00e9 we’ve had it was redolent with Asian spices. \u00a0Perhaps most prevalent was five-spice powder, one of my favorite seasonings. \u00a0The chicken liver pate spread easily on the crostini, its creamy butteriness a perfect foil for the crispiness of the crostini. \u00a0Also on the platter were Vietnamese pickles and roasted olives seasoned with preserved lemons and lemongrass. \u00a0Perfectly pink pickled onions added color and tartness to the plate. \u00a0This is a palate-pleasing, tongue-titillating platter of deliciousness that will prepare you for more.<\/p>\n

For years, I’ve thought the proper pronunciation of B\u00e1nh x\u00e8o is “bun say oh.” \u00a0That’s the way Anthony Bourdain also pronounced it during one of his three televised visits to Vietnam. \u00a0During dozens of visits to dozens of Vietnamese restaurants, not one server has corrected me. \u00a0Hue-chan did, but she did so in the most endearingly kind way conceivable. Alkem\u0113’s version of B\u00e1nh x\u00e8o<\/strong><\/em> is a reimagined rendition of the French-inspired Vietnamese crepe. The word “banh” means “cake” in English, and “xeo” is the sizzling sound it makes when being fried in a pan! \u00a0Instead of being folded over like an omelet, Alkem\u0113’s rice flour crepe is open-faced, serving as the canvas for pork belly, seasonal vegetables and fresh herbs.<\/p>\n

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Chilean Sea Bass<\/figcaption><\/figure>\n

The pork belly, too, is interpreted somewhat differently. \u00a0Instead of being sliced into thick, fatty bacon-like cubs, it’s shredded into tender tendrils of porcine perfection. \u00a0The richness of the pork is a wonderful counterbalance to the herbs and seasonal vegetables, all made orchestrally concordant by the delightfully crispy banh. Alkem\u0113’s B\u00e1nh x\u00e8o is not only beautiful–an open book of loveliness–it became (after only one bite) an exemplar of what a B\u00e1nh x\u00e8o should be. \u00a0As Bourdain discovered in Vietnamese \u201call of the senses are engaged here\u201d when you have a Vietnamese crepe<\/p>\n

Much as I enjoyed the companionship of my Tulsa friends during my inaugural visit, the one menu item I most wish I had had a larger portion was the \u00a0Chilean sea bass a la nange<\/strong><\/em> with coconut milk and lemongrass. \u00a0Quite simply, this is one of the most delicious fish entrees I’ve ever had and a front-runner for the best dish I’ve had in 2024. \u00a0You can read my description in the synopsis of my first visit above.<\/p>\n

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Korean Six-Hour Braised Short Rib<\/figcaption><\/figure>\n

I was very intrigued by Alkem\u0113’s Instagram photo and description of the Korean six-hour braised short rib<\/strong><\/em>: \u00a0 “Indulge in the rich and savory symphony of 6-hour braised Short Rib Adobo, a culinary masterpiece inspired by the vibrant flavors of Mount Pinatubo in the Philippines. Elevating Santa Fe\u2019s dining experience, we bring the fiery essence of the Pacific Ring of Fire to your plate<\/em>.” \u00a0Mount Pinatubo “blew its top<\/strong><\/a>” in 1991, an event recognized as the second-largest volcanic eruption of the 20th century. \u00a0 It was an awe-inspiring sight still being talked about in the Philippines.<\/p>\n

Similarly, my Kim and I are still talking about Alkem\u0113’s six-hour braised short rib. \u00a0Short ribs acquire the rich marbling of rib steaks with the deep beefy flavor of chuck roast. Beef short ribs are akin to the most flavorful, delectable, tender, soft pot roast. \u00a0They’re among my carnivorous Kim’s very favorite foods. Alkem\u0113’s version is braised with gochujang, the sweet, savory and spicy fermented Korean red chili paste. \u00a0The six hour process renders the short rib so tender and so incredibly delicious, it will make grown men (except vegans and vegetarians) swoon. \u00a0I especially loved the “bark” those slightly crispy areas developed by the chemical interaction of spices and smoke.<\/p>\n

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Vietnamese Hollow Donuts with Confection Sugar and Sesame Sprinkles; Duo Sauce Flight: Pandan white chocolate | green peppercorn caramel<\/figcaption><\/figure>\n

The Korean short ribs are served with a medley of vegetables and lotus root atop sweet potato noodles. \u00a0Vegetables included sweet carrots and shishito peppers, the charred and blistered pepper with a very mild flavor (though when roasted they smell like green chile). \u00a0The sweet potato noodles have a slight soy sauce influence and have a slippery, slightly chewy texture. \u00a0 They’re fun to contemplate and even more fun to eat.<\/p>\n

My dessert choice was the Vietnamese hollow donuts<\/strong><\/em> with confection sugar and sesame sprinkles served with a duo of sauces: pandan white chocolate and green peppercorn carmel. \u00a0Vietnamese hollow donuts are savory and often served with entrees such as pho. \u00a0Unlike American donuts, they’re not crumbly and have more of a spongy consistency. \u00a0They’re very light and airy courtesy of yeast which serves as a leavening agent. \u00a0The two sauces are incredible. \u00a0My Kim loved the green peppercorn caramel while my preference was for the pandan (a very fragrant plant with a sweet aroma) white chocolate.<\/p>\n

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Lemongrass and coconut panna cotta<\/figcaption><\/figure>\n

Just as wonderful is a lemongrass and coconut panda<\/span> cotta with pineapple-giner chutney. \u00a0This is a gluten-free vegan dessert as wonderful as any panna cotta we’ve ever had. \u00a0 Panna cotta may be an Italian dish, but it is interpreted in a unique and absolutely brillian manner at Alkem\u0113. \u00a0A single crispy papadum-like cracker studded with toasted, salty sesame seeds provides a savory contrast to the sweet components of the dish.<\/p>\n

If possible, Alkem\u0113 was even better during my second visit. \u00a0I can hardly wait for a third visit to see what alchemy this wonderful restaurant conjures.<\/p>\n<\/div>\n

Alkem\u0113\u00a0<\/strong>
\n227 Don Gaspar Avenue
\nSanta Fe, New Mexico<\/strong>
\n(505) 982-9704<\/span><\/a>
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 4 June 2024
\n1st VISIT<\/strong>: 19 October 2023
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Exceptional<\/strong><\/span>\u00a0\u2013 Superior quality; above and beyond nearly all restaurants; harmonious blend of high-quality cuisine, impeccable service, and a curated atmosphere, characterized by consistency
\nCOST<\/strong>: $$$$$
\nBEST<\/strong> BET<\/strong>:
\nREVIEW #1359<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

“And the selfsame well from which your laughter rises was oftentimes filled with your tears. And how else can it be? The deeper that sorrow carves into your being, the more joy you can contain.” ~Khalil Gibran, The Prophet Very few of us can identify with the profundity of Khalil Gibran’s immortal poem “On Joy and Sorrow” \u00a0as well as Hue-Chan Karels, owner of the Santa Fe restaurant that is reimagining Asian cuisine. \u00a0 Outwardly the beautiful entrepreneur is as buoyant and joyful as can be. \u00a0In fact, what might be her restaurant’s “mission statement” reflects that joy: \u00a0 “We are joy makers who believe in the magic of culinary experiences. \u00a0Our passion is to create and curate inspired, original,…<\/p>\n","protected":false},"author":1,"featured_media":67062,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[3623,277,36,2836,141,560,142],"tags":[3420,3426,3438,3424,3436,3433,3425,3429,3435,3432,3423,3624,2341,3439,3440,3421,3430,3422,3437,1588,3431,3434],"class_list":["post-64826","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-james-beard-foundation-best-new-restaurant-semifinalist-2024","category-asian","category-fusion","category-james-beard-award-best-chef-restaurants","category-new-mexico","category-rating-exceptional","category-santa-fe","tag-culture-to-table-concept-restaurant","tag-asian-heritage-cuisine-reimagined","tag-caramelized-ginger-summer-stone-fruit-gallette","tag-chef-owner-hue-chan-karel","tag-chilean-sea-bass","tag-crispy-tumeric-cod","tag-executive-chef-erica-tai","tag-five-spice-cracker-jack-popcorn","tag-grilled-rack-of-lamb","tag-hawaiian-off-the-hook-poke","tag-hawaiian-pacific-rim","tag-james-beard-foundation-best-new-restaurant-semifinalist-2024","tag-korean","tag-limoncello-ice-cream","tag-miso-brown-butter-sesame-brownie","tag-open-kitchen","tag-prawn-flavored-chips-with-trio-sauce-flight","tag-taiwanese","tag-taiwanese-three-cup-chicken","tag-vietnamese","tag-vietnamese-grilled-naked-shrimp-dumplings","tag-vietnamese-grilled-papaya-salad"],"yoast_head":"\nALKEME AT OPEN KITCHEN - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=64826\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ALKEME AT OPEN KITCHEN - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“And the selfsame well from which your laughter rises was oftentimes filled with your tears. 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