Chef Simon Lam. Photos courtesy Tiger Fork.
From a press release:
“Michelin-honored, Hong Kong-inspired Tiger Fork in Blagden Alley is thrilled to welcome its new executive chef, Simon Lam. Former Head Chef of Chang Chang under acclaimed chef Peter Chang, and kitchen veteran of Jose Andres’ restaurants in Las Vegas and DC, Chef Lam excitedly joins the acclaimed Cantonese dining destination, bringing fresh (and delicious) new reasons to visit DC’s hidden Blagden Alley.
First generation Chinese-American, Simon was born into the restaurant world, as his father owned an American-style Chinese restaurant in Las Vegas, NV. As a child, he grew up helping with the family business, but it wasn’t until he was studying accounting in college when he truly realized his passion, and how he’d rather be cooking.
This epiphany led him to study at and receive his culinary degree from Le Cordon Bleu in Las Vegas. After graduation, he worked with Jose Andres for over a decade, first at China Poblano under esteemed chef and “Top Chef” finalist Shirley Chung, and then moved to open Jaleo inside the Cosmopolitan Hotel. Andres recruited Chef Lam to move to Washington, DC to open China Chilcano, where he cooked until the pandemic temporarily shuttered the restaurant in 2020.
He quickly found a fitting position as R&D concept chef at NiHao, contemporary Chinese eatery in Baltimore which was named one of Esquire Magazine’s “Best New Restaurants” that year. Peter Chang then tapped Chef Lam as head chef for his recently-opened, already-acclaimed Chang Chang in nearby Dupont Circle. Under his tenure, Chang Chang was named one of Washingtonian Magazine’s 100 Very Best Restaurants of 2023, and received a stellar review from Washington Post’s Tom Sietsema.
Chef Lam is now excited to lead the kitchen at Tiger Fork, bringing his Chinese-Vietnamese heritage and wealth of experience in elevated Asian cuisine.
“I’ve always loved Tiger Fork,” says Chef Lam. “They were one of the first in the area who really tried to modernize Chinese cuisine and have fun with it. Hidden back in the alley, it’s almost got that speakeasy feel, like you’ve stumbled upon a hidden gem, surprising you with this lively night market atmosphere once you step in the doors.”
Chef Lam also brings an interest in fusing cultures in unique ways, fueled by his Hong Kong travels. “Hong Kong is so diverse culinarily, blending different cultures and genres. They take their already amazing long history of ingredients and techniques, but are evolving and mixing in ingredients from Japan, Europe and Spain, and I want to bring some of that innovative perspective to my cooking at Tiger Fork.”
In his short time with Tiger Fork, Chef Lam has already introduced several new dishes to the menu, such as:
Grandma’s Chili Wontons — filled with shrimp & pork, a spicy numbing garlicky tobanjan and pickled seasonal vegetables to tame the heat
Mushroom & Broccoli Dumplings – vegan, handmade dumplings, green-hued from spinach-infused dough, filled with mushrooms, Chinese broccoli and vermicelli, topped with sweet chili garlic sauce and Hong Kong olives
Crispy Fish Buns – housemade steam buns filled with double-fried catfish, spicy mayo, pickled vegetables and fresh micro greens
He has also debuted a brand new “This Week From The Kitchen” menu – featuring a small number of limited-time specials changing each week. Current dishes include:
Hong Kong Vegan Caesar – an umami-laden Caesar-style salad, tossed in a creamy tofu/miso dressing, subbing out anchovy for Hong Kong olives (“slow cooked mustard greens and black olives, which make a flavor comparable to caviar but vegetarian”), plus peak-season nectarines, and a blend of cashews/pecans/puffed rice for crunch
Chilled Sesame Noodles – refreshing for hot summer days, a bowl of soft and chewy sweet potato noodles, served with an assortment of seasonal vegetables, and chili crisp for just enough spice to tingle the taste buds
Bluefin Tuna Crudo with sesame, chives and crispy prawn chips. Chef Lam collaborates with his old chef/friend Carlos Delgado from revered neighbor Causa on the aged tuna. Delgado ages a whole tuna, and Chef Lam takes the loin and belly, using a combination of akami and chu toro in the crudo.”