The Epicurean Publicist.com

Media Inquires and Photos:                                                                                        Public Inquires:

Dick Dace @ The Epicurean Publicist.com                                              Rattan, Pan-Asian Bistro

713-526-8519                                                                                                                         281-556-9888

Rattan Pan-Asian Bistro Opens

August 26, 2007. Houston. Restaurateur Ron Chen has opened Rattan Pan-Asian Bistro at 1396 Eldridge Parkway. “This is a great neighborhood,” stated Chen. “New, exciting and ready for the very best in Pan-Asian cuisine. Our menu is strongly rooted in traditional Thai, Vietnamese and Chinese cuisine prepared for the American palate, and the freshest sushi. Plus, we have an amazing wine list and we are the first restaurant in the state with the Italian Enomatic wine dispensing system.” For more information on Rattan Pan-Asian Bistro, please visit our website at www RattanBistro com or call 281-556-9888.

“We are excited about the Enomatic wine dispensing system because it allows us to offer more than 40 different wines by the ounce or glass, wines like Silver Oak, Opus One and Cakebread,” stated general manager and second level sommelier Derek Black. “With just a touch of a button, we can pour you a one ounce taste, a two ounce sample or a five ounce glass. And if you really like our wine, you can buy it by the bottle and take it home with you.”

“Derek’s wine selections really compliment our food,” stated executive chef James E. McMillan. “We are bringing the flavors of our childhood to a new audience by using the traditional Chinese wok style of cooking that allows us to cook at a very high temperature, quickly searing in the Pan-Asian flavors, while keeping the food moist, tender and delicious,” stated McMillan. “While our foods have a lot of traditional flavors, like Massaman Curry and Green Curry, we have blended them in such a way that we have created new flavors,” stated McMillan. “Tantalizing on the tongue without the heat that most people don’t like.”

“Even though we consulted with Magnus Hansson of Manna Bread Company and May Chan of Café Chino,” stated Chen, “the two master chefs who worked with me for years at Sinh Sinh, Denis Tong and Billy Lee, who along with McMillan, are really responsible for our innovative cuisine.”

The three management principles players at Rattan are American, Chinese and Japanese. “I consider myself to be Japanese,” said McMillan, “even though I look like a Texan!” he said with a laugh. “I spoke Japanese long before I learned English, and could roll sushi before I could tie my shoes!” McMillan is a third generation Japanese-Texan, who grew up in his Nojima families’ Japanese restaurants in Austin: Kyoto, Kyoto 2, Origami, Origami 2, and Brentwood Tavern.

Chen, who formally owned Sinh Sinh on Bellaire, built an ultra-modern pagoda, painted in 11 different shades of calm hues, with flying wings, skylights, natural stone and large picture windows, to house his progressive and innovative Pan-Asian cuisine.

To learn more about Rattan Pan-Asian Bistro, please visit our website at www RattanBistro com or call 281-556-9888.                                                

- end -

Chef2Chef News DeskNews at Restaurant.OrgResearch and MarketsNation's Restaurant NewsSpecialty Eatery News