{"id":2295,"date":"2018-05-18T08:00:17","date_gmt":"2018-05-18T11:00:17","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=2295"},"modified":"2018-05-17T16:20:42","modified_gmt":"2018-05-17T19:20:42","slug":"la-me-container","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/la-me-container\/","title":{"rendered":"A \u00c1sia num cont\u00eainer: Sansei Rafael Massayuki desenvolve menu do La.M\u00ea"},"content":{"rendered":"

O que faz um chef que j\u00e1 tem muito trabalho? Arranja mais um. Isso se aplica a muitos profissionais inquietos, que tem paix\u00e3o por elaborar sabores, como o sansei Rafael Massayuki, 35 anos, chefe de cozinha da Embaixada da Su\u00e9cia e sous-chef nos eventos privados do Aquavit, que acaba de incorporar mais um compromisso em sua agenda. Ele aceitou convite para desenvolver o menu e supervisionar o La.M\u00ea, um cont\u00eainer dedicado \u00e0 comida asi\u00e1tica de rua, que abrir\u00e1 suas portinholas s\u00e1bado, dia 26.<\/p>\n

Bras\u00edlia tem food trucks servindo comidas asi\u00e1ticas espec\u00edficas, como a japonesa, chinesa e tailandesa. \u201cMas, pela pesquisa que fizemos, esse ser\u00e1 o primeiro cont\u00eainer a trafegar por pa\u00edses do Sudeste Asi\u00e1tico, como Tail\u00e2ndia e Vietn\u00e3, do subcontinente indiano e mesmo do extremo Oriente, como China e Jap\u00e3o\u201d, pontua o produtor cultural e empres\u00e1rio Sandro Biondo, criador do projeto.<\/p>\n

Menu enxuto<\/h2>\n
\"Cr\u00e9dito:<\/a>
Cr\u00e9dito: Ana Rayssa\/Esp. CB\/D.A. Press<\/figcaption><\/figure>\n

O cont\u00eainer est\u00e1 sendo montado perto de outros existentes no minicomplexo denominado Cont\u00e9m, inaugurado h\u00e1 um ano com o MimoBar, no terreno ao lado do Bloco C, da 105 Norte. Ao optarem por Massayuki para comandar as tigelas, Sandro e seus s\u00f3cios batizaram a empreitada de La. M\u00ea numa refer\u00eancia livre a l\u00e1men, prato t\u00edpico chin\u00eas popularizado no Jap\u00e3o.<\/p>\n

Por ter uma prepara\u00e7\u00e3o demorada devido \u00e0 grande variedade de ingredientes, o l\u00e1men e outras sopas de inverno ser\u00e3o servidas mais adiante, explicou o chef, para quem \u201co card\u00e1pio tem uma pegada pop up, ou seja, intermitente\u201d.<\/p>\n

Na estreia, voc\u00ea vai encontrar curry de frango com arroz; curry vegano de gr\u00e3o- de-bico e biomassa de banana verde, tamb\u00e9m acompanhado de arroz aromatizado e gyoza su\u00edno e vegetariano de bardana e shimeji, escoltados de molho especial do chefe, que pretende renovar o card\u00e1pio a cada 45 dias. O pr\u00f3ximo vai trazer pad thai, o mais t\u00edpico prato tailand\u00eas com talharim de arroz, camar\u00e3o e vegetais, servido tanto em barracas de rua como nos restaurantes.<\/p>\n

Os pratos ter\u00e3o o pre\u00e7o \u00fanico de R$ 25. Funciona quinta e sexta-feira, das 18h \u00e0 0h; s\u00e1bado e domingo, das 16h \u00e0 0h.<\/p>\n","protected":false},"excerpt":{"rendered":"

O que faz um chef que j\u00e1 tem muito trabalho? Arranja mais um. Isso se aplica a muitos profissionais inquietos, que tem paix\u00e3o por elaborar sabores, como o sansei Rafael Massayuki, 35 anos, chefe de cozinha da Embaixada da Su\u00e9cia e sous-chef nos eventos privados do Aquavit, que acaba de incorporar mais um compromisso em sua agenda. Ele aceitou convite […]<\/p>\n","protected":false},"author":54,"featured_media":2296,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[33,34,35],"class_list":["post-2295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria","tag-la-me","tag-rafael-massayuki","tag-sansei"],"yoast_head":"\nSansei Rafael Massayuki desenvolve menu do La.M\u00ea<\/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:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/la-me-container\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sansei Rafael Massayuki desenvolve menu do La.M\u00ea\" \/>\n<meta property=\"og:description\" content=\"O que faz um chef que j\u00e1 tem muito trabalho? Arranja mais um. Isso se aplica a muitos profissionais inquietos, que tem paix\u00e3o por elaborar sabores, como o sansei Rafael Massayuki, 35 anos, chefe de cozinha da Embaixada da Su\u00e9cia e sous-chef nos eventos privados do Aquavit, que acaba de incorporar mais um compromisso em sua agenda. 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