A Malaysian Pop-Up Dinner - In Person

A multi-course dinner with wine and beer available for sale, or BYOB (wine and beer only). This is not a cooking class. This dinner is limited to 24 guests. See our registration policies here and our rules for in-person events here.

We are so excited to welcome back an annual tradition: Linda's Malaysian pop-up dinners! These are memorable and delicious affairs at 18 Reasons, and this time, Linda will have recently returned for a trip to visit her home country of Malaysia with suitcases of spices and herbs at the ready. Linda's cooking is craveable, even if you haven't had a bite of Malaysian food before. Sit down and let Linda and team do the work this time around (if you've ever taken one of her classes, you know there's a lot of ingredients that go into these dishes) and relax with friends at our dining tables.

Join us at the dinner table, as Linda shares a piece of her home with you!

MENU

Bakwa & Sambal Toast—Pork Jerky or Dried Shrimp Sambal with Cucumber, Butter on Milk Bread
Laksa Shot—Spicy Broth with Daun Kesum and Makrut Lime Leaves

Shrimp Sambal Petai—Prawns in a Spicy Gravy with Stink Bean, over Grilled Asparagus
Babi Buah Keluak—Pork Ribs in a Sticky Spicy Black Nut Sauce
Salmon Masak Tempoyak Chili Padi—Salmon Cooked in a Creamy Fermented Durian Sauce
Kangkung Belachan—Water Spinach Stir-fried with Chili and Fermented Shrimp Paste

Pandan Coconut Rice

Cendol—Shaved Ice with Green Pea Noodle, Coconut and Gula Melaka

This menu contains the following common allergens: Fish, Shellfish, Soy, Tree Nuts, Wheat. If you have allergies or dietary restrictions that concern your ability to attend, please e-mail info@18reasons.org before purchasing a ticket.

Linda Tay Esposito is a teaching chef whose food represents a tribute and commitment to the authenticity of the cuisines of the Pacific Rim. For the last 18 years, Linda has shared her passion and knowledge of East & South East Asian cuisines through Bay Area cooking schools - Cavallo Point, Sur La Table, Parties That Cook and Whole Foods Market. Linda’s teaching philosophy is to make these cuisines approachable to the home cook, while respecting the cuisine’s heritage and authenticity in taste. Besides 18 Reasons, Linda also shares her Nyonya food passion with Milk Street Kitchen and leads a community culinary program on Asian vegetables for Radical Family Farms.

An all-around food professional, Linda’s consulting work centers around helping food businesses flourish through the intersectional lens of food, sustainability and equity. Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, and building inclusive food places. Most recently she led the development of La Cocina Municipal Marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing accessible business opportunities for low income, immigrant, women food entrepreneurs. Linda is a member of the Good Food Foundation advisory board and serves on their Equity Task Force. Linda lives in San Francisco. In her free time, she plants Asian herbs at the community garden at Fort Mason. Follow her on Instagram @flavor_explosions

_{Photo credit: Linda Tay Esposito}