If we had to pick a favorite dish from the festival, it would be from Betelnut. Chefs Alexander Ong and Mario Tolentino served scallops over a crispy black sesame rice cracker. Nuoc cham, a Vietnamese fish sauce, rounded the flavors together, but the best part was the sweet, zesty kaffir lime peanut brittle. We had to hold ourselves back from reaching for another.
Photo: Anna Monette Roberts