Back in the day, we used to define the vibe and ambiance of businesses as any of a few select terms. For most sales or service businesses, such as restaurants or retail, customers would define those places as casual, trendy, upscale, or romantic. Trends tend to have changed over time to cause some businesses to shift into an entirely new outlook, but when customers start to predict those changes, they predicted a wave that sees a business going up and down in a never-ending loop. Over time, economists and customers analyze these moving trends, and those who at first by remaining a step ahead of the trend reap the rewards of standing in front of the crowd. While we see economists ahead of the trend as entrepreneurs or investors, we see customers ahead of the trend as hipsters. The increase of people wanting to stay ahead of trends led to the slow increase of hipster businesses around the world, as those business owners hope to capitalize on new and upcoming trends. For example, America has usually seen Asian food as the go-to to-go food for a fast and convenient bite. All those Chinese fast food places that have food sitting under warmers have contributed to that perception, much like the old perception of food trucks as roach coaches. Sometimes, one visionary can revolutionize everything, and smash old connotations held by most of the world. Today, we all credit Roy Choi, founder of the Kogi BBQ Food Truck, as the originator of today’s gourmet food truck industry. That said, this gave rise to other trends, such as the revitalization of Asian food. The return to Asian food prepared better than typical fast food places has prompted many people to refer to Asian food as hipster food, including Roy Choi. I doubt this can necessarily indicate a bad thing, as many restaurants have successfully crafted tremendous Asian dishes, such as at Black Hogg in Silverlake.
Recently opened last year, Black Hogg brings together worldly ingredients with an Asian twist to a small space on Sunset Blvd in Silverlake west of Downtown Los Angeles. This small restaurant boasts a small yet ever-changing menu complete with the familiar and the unique. A small menu allows the chefs to focus greater efforts into fewer dishes, as opposed to spreading out resources across a bountiful menu. Their efforts reflect well in their dishes that have remained on their menu for a while, such as their Lechon Asado Fries or Lamb Burger. As the chefs come from an Asian background, they feature some prominent Asian-style dishes, such as Wagyu Steak or Octopus Chana Masala. Guests will find the chefs’ true talents lying in the Pork Belly Buns. These used to exist on the Black Hogg menu as Pork Belly Tacos, but have since converted to bao bun style. An order comes with two steamed Hirata buns, each topped with House Cured Roast Salmon Creek Farms Pork Belly, hoisin slaw (red onions & jalapeños), and Kewpie mayo, a popular brand of Mayonnaise in Japan. Surprisingly, the jalapeños do not come off as spicy, yet they still somehow add the jalapeño taste to each bun. The slaw does not carry as much as one would expect. Seeing this slaw would portray signs of tart and spicy notes to support the pork belly. However, instead of balancing the flavor like other similar preparations of utilizing tart and spicy to bring out the meat flavor, this slaw helps to support the pork belly with its texture. Words to describe these Pork Belly Buns fail me right now, especially since these do not taste like Pork Belly Buns from other restaurants. Rather, the folks at Black Hogg craft their own version of this traditional dish, placing their own spin on it. To fully understand what goes on not only in this dish, but in the kitchen, you will have to visit Black Hogg for yourself one day. Bring friends and family too, so you all can explore their wonderful menu!
