Former executive chef for the Blackhawk Golf Club, Andrew Fung, has opened his first restaurant. It has a globally inspired menu, which makes sense considering he’s worked in hotels across the world, from Switzerland to Singapore, and won international awards like the Culinary World Cup in Luxembourg.
He’s created the ahi tuna twist, a spicy Thai noodle dish with cilantro aioli, and European-inspired desserts such as the caramel éclair with crème patissiere and chocolate sauce. Sampling from the menu’s like taking a culinary tour without leaving the city.
(5940 Mullen Way, 780-395-1119, dinenineteen.com)