Bone Kettle Simmers in Pasadena

 

Bone Kettle brings the flavors of Southeast Asia to Pasadena. This cleanly designed restaurant capitalizes on the bone broth trend and offers flavorful food with a fine dining edge.
“Bone broth is a staple in cuisines around the world, so it is very exciting to see it being embraced by popular culture,” said Chef Erwin Tjahyadi.

 

 

Bone Kettle’s recipe uses beef tendon, feet, knuckles and marrow plus onions, garlic, ginger and a secret mix of dried spices. The labor-intensive broth is cooked in a large kettle – hence the name – for 36 hours. This slow-cooking process ensures that the broth is rich, complex and flavorful.

 

The soup comes with Temoni ramen noodles, thinly sliced peppers and trio of condiments – pungent rice vinegar, spicy sweet chili soy sauce and crispy fried shallots – so you can adjust the flavors based on your preferences. The meat comes served on the side with a small portion of microgreens and edible flowers. Choose from Ox Tail, Brisket, Thin Prime Beef Filet, Tendon, Beef Ribs, Chicken Breast or Pork Belly.

 

Although bone broth is the main attraction, the menu includes a variety of foods influenced by the cuisines from Indonesia, Malaysia and Singapore. Expect bold flavors, multilayered spices and a moderate amount of heat.

 

 

Dishes like Gado Gado show the variety of the menu. This tempeh and tofu salad is served with hard boiled quail eggs, bean sprouts and a spicy peanut sauce. The creamy sauce balances the crunchy bean sprouts and meaty tempeh to create a satisfying meatless dish with a bit of heat.

 

Bone Kettle’s creative take on fried chicken is also a standout pick. The citrus-brined Jidori fried chicken wings are breaded with a black pepper infused batter and served with sweet soy sauce for dipping. Jidori chickens are free range chickens known for their flavorful meat and the citrus brine adds an unexpected flavor to the dish.

 

End your meal with a Warm Cassava Cake topped with Avocado Ice Cream and Shredded Coconut. This custard-like cake is made from cassava, which is similar to an Asian sweet potato. It comes topped with rich avocado ice cream and a sprinkling of toasty shredded coconut.
Bone Kettle plans to serve a full menu of beer and wine at their elegant bar. The restaurant, designed by Arthur Page Co., uses warm wood tones and a simple color palette to create a sophisticated atmosphere and draw attention to the custom mural by Cleon Peterson, a Los Angeles based artist. There is a casual communal table by the bar as well as dining booths and an exclusive, semi-private VIP booth.

 

“Pasadena is transforming into a wonderful mecca for tasteful Asian cuisine offerings, so it makes sense for us to establish ourselves here. We are excited to bring bone broth to the community,” said Chef Tjahyadi.

 

 

Bone Kettle is located at 67 North Raymond Avenue and set to open in January 2017. Call (626) 795-5702 or visit www.bonekettle.com.