Lungi, a new restaurant on the Upper East Side, has gained acclaim from the Michelin Guide within months of its opening. Chef Albin Vincent emphasizes the rich blend of South Indian and Sri Lankan flavors, highlighting their distinct use of spices like black pepper and coconut. Vincent's culinary journey began in his childhood in Kanyakumari, India. Motivated by the desire to merge both cuisines, Lungi appeals to a diverse clientele and has been recognized for its quality and value. Vincent aspires to achieve a Michelin star in the future, focusing on memorable dishes such as the Tawa Fish Fry.
"We use a lot of black pepper and cardamom, curry leaves and coconut, because in South India, a lot of coconut trees are available," Vincent said.
"I was very happy. This is something, you know, I didn't expect. It's a great thing for us to start with, then maybe next year we will probably get a Michelin star."
"In Kanyakumari, there is a shop, a deafman's shop. So, he sells only fried fish. So, we used to stand on the line when we were kids," Vincent said.
"That is, you know, good for the business because then other people say the food is good. Because they know, the better," Vincent said.
Collection
[
|
...
]