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Pop-up summer series at Bulldog Barbecue opens with Twowoks

Staff writer

Vince Tien and Alex Kuk — the pair behind several pop-up dinners at Christine Wan’s Mandarin House in Fort Lauderdale — are the first chefs up in a summer pop-up series starting Monday at Bulldog Barbecue (15400 Biscayne Blvd., North Miami, 305-940-9655).

Each month, chef and owner Howie Kleinberg will join forces with a guest chef. Kleinberg wants guests to sample the international flavors that inspire his cooking.

Tien is the former executive chef at The Local Craft Food & Drink in Coral Gables and Kuk was GM and chef at Sushi Maki, also in the Gables. They quit to try their hand at pop-up Chinese events. They call their partnership Twowoks Chinese Food.

For the Bulldog meal, Tien, Kuk and Kleinberg will create a seven-course Asian family-style barbecue.

Here’s the menu.

Drunken Crawfish: Sweet Corn, Crispy Fingerling Potato and Szechwan Cocktail Sauce (TwoWoks)

Pot Stickers: Smoked Pork Shoulder, Gulf Shrimp, Scallion, Ginger & Chili Ponzu (Bulldog Barbecue)

Spareribs: Honey Glazed Red Roast Pork, “Pickles n’ Slaw” & Steamed Buns (Bulldog Barbecue)

General’s Chicken: Tea Smoked Cornish Hen, Scallion Waffle & Oolong Tea Maple Syrup (TwoWoks)

Kalbi: Korean Style BBQ Beef Short Ribs, Asian Pear Kimchi, Bibb Lettuce & Gochujang (Bulldog Barbecue)

Hawaiian Fried Rice: Ham, Pineapple, Fried Egg, Peas, Carrots, Onion, Macadamia & Puffed Rice (Bulldog Barbecue)

Coffee & Doughnut: Chinese Sausage Beignet & Vietnamese Coffee Creme Anglaise (TwoWoks)

The cost is $50 per person. Tax and tip are not included. Call the restaurant for reservations, which start at 6 p.m. and run until 10 p.m.

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