Chefs / Collaborations / Malaysian

Oyster House Welcomes Ange Branca of Kampar for Malaysian Seafood Feast


Oyster House will be welcoming in Kampar chef Ange Branca for a one-night only Malaysian seafood feast featuring six special dishes created in collaboration with Oyster House chefs Joe Campoli and James Waters on Monday, November 6 beginning at 5:30 p.m. at the Philadelphia landmark, located at 1516 Sansom Street in Rittenhouse.

While Oyster House is typically closed on Mondays, third generation proprietor Sam Mink will be opening the doors to the iconic seafood restaurant for this special evening featuring Branca, a James Beard nominated chef whose Malaysian cuisine has been beloved by Philadelphia diners for years. The dinner will feature seating between 5:30 and 7 p.m., with dining room, bar stools, and high-top tables all available. There will be no happy hour or a-la-carte menu, as this six-course experience (priced at $90 per person plus tax and gratuity) will be the only option for the evening. Reservations are required and can be booked on Resy.

Oyster House’s chefs Campoli and Waters collaborated with Branca to create six special courses for this dinner, including Tiram Cincaluk (Raw Oysters with Sambal Cincaluk); Pekasam Ikan Goreng (Atlantic butterfish lightly fermented in rice and deep fried); Umai (Bay scallops cured in lime juice); Kari Ikan and Roti Canai (Monkfish curry with Malaysian-style layered flatbread); Chili Crab and Fried Mantou (Dungeness crab cooked in chili sauce with fried Chinese steamed buns); and dessert, to be announced later.


“We’ve had a longstanding relationship with Ange, who we absolutely love and respect, and we’ve never eaten something from her that we didn’t adore,” said Mink. “Her cuisine presents a natural partnership for us, being so seafood-focused, and as she ramps up her new business, we are very excited to welcome her into the kitchen to cook with our very talented chefs, Joe and James.”

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