To commemorate Asian American and Pacific Islander Heritage Month, PLANTA's Executive Chef David Lee and the culinary directors Frances Tariga and Tabitha Yeh, collaborated to make Daikon Katsu Bao. This special dish combines their childhood favorites.

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The trio came together to make this dish and celebrate something they all looked forward to as kids, mixing their Chinese, Filipino, and Taiwanese heritage. The Daikon Katsu Bao reflects a special time in their lives, from early morning trips to the Chinese bakery to Sunday dim lunch with family.

"Together, the other chefs and I have taken what we loved the most in our childhood and turned it into a mouthwatering dish. Bringing nostalgia to the table, we took a trip down memory lane and created the Daikon Katsu Bun, which represents what inspires each of us the most- our families,” said Tabitha Yeh, PLANTA Culinary Director.

All proceeds from the dish's sale will go to Act to Change, a nonprofit organization dedicated to ending bullying, particularly among Asian Americans and Pacific Islanders (AAPIs).

So, what goes into the dish?

• Daikon, an underutilized vegetable, fills the bao buns that is prepared with a blend of Japanese flavors
• The daikon is paired with pickled vegetables and red cabbage, accouterments that are typically served with Katsu
• Sweet and sour sauce rounds out the dish by bringing in some familiarity
• Bao buns encapsulates all the elements of the dish and is the vessel that holds everything together
• Daikon Katsu Bao is available throughout the month of May at PLANTA Queen for $8

A note from all the chefs:

For AAPI month, we wanted to create a dish with humble roots. We’ve chosen to highlight Daikon, in our opinion an underutilized vegetable. We put our spin on it by drawing upon Japanese flavors and techniques to showcase its versatility. Traditionally in Eastern cooking, daikon is served in soups and stews. We braised the daikon in a broth, breaded it in panko so you get a juxtaposition of textures on your palate. The daikon is paired with pickled vegetables and red cabbage, accouterments that are typically served with Katsu. Sweet and sour sauce rounds out the dish by bringing in some familiarity as it is a sauce many of us know and love! Every element of the dish is encapsulated in the bao bun -- the vessel holding everything together.