For many years I shared the wonderful treats from Five Spice Cafe with many friends and family. I miss the restaurant greatly. My hope for this website is to share recipes from the restaurant and to use those recipes to encourage discussion about our favorite memories from the cafe.
Most of the recipes from the cafe were written up on 5×7″ index cards and were stored in a metal box that survived the fire. They are true restaurant recipes and call for gallons of liquid, ten to forty pounds of your favorite protein and produce, and buckets of mushrooms (supposedly there was an old beach bucket in the kitchen that served as a measuring device).
Former employees and friends of the cafe helped me interpret a handful of recipes. I will begin the virtual cafe by sharing them. It will be up to all of us to figure out the rest.
Now leave me the f*** alone so I can get some work done.
Please add me to list…I subscribed but the wrong address
I’m worked at 5 Spice for years!
Hi Max – you are signed up with your gmail address. If you would prefer to use a different address, either let me know or just sign up again.
Another Five Spice alum here. My husband Tony and I met while working at the restaurant. Thanks for posting these recipes. We sure miss the food, especially the siu mai, pla tod and vindaloo.
Hi John,
Thank you for posting these recipes! As a Five Spice alum, and have been missing this food terribly for many years. Would you or anyone familiar with the recipes define RW vinegar and inchers, please?
Heather
RW vinegar is Red Wine vinegar.
The collective knowledge – to date – is that inchers are (dried) red peppers. Maybe chili peppers, maybe Chinese chili peppers. Give them a try and let us know what you think.