#BostonWineExpo

Boston Wine Expo 2016

Boston Wine Expo

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February 18-19, 2017

Seaport Hotel and World Trade Center Boston, Massachusetts

Bing Liu

Bing Liu
Principal Sushi Chef
RUKA

Online Profile

A classically trained chef, Bing Liu has showcased his passion for food and cooking throughout the world. Born in Harbin, China, Bing immigrated to the States as a child. It wasn't until studying chemical engineering in college, that Bing realized that the kitchen was where his heart truly lied. Entering Le Cordon Bleu in Paris, Bing graduated with distinction in 2009. That same year, he took the position as Chef de Partie at New York City's Corton, where he developed his modern style approach to cooking. In 2012, Bing joined Oishii Boston as a Sushi Chef, creating refined rolls that featured a variety of Japanese and French ingredients. Aiming to bring authentic Asian street food to Boston, Bing started the Fugu truck in 2013 before moving to Sydney, Australia in 2015 as the Sushi Chef of Sak?, where he developed his love toward contemporary Japanese cuisine. Finding his way back to the U.S. in 2016, Bing brings his unique take of sushi to RUKA's opening menu.

Nantucket Bay Scallop Ceviche

Yogurt Leche De Tigre

  • 170 grams Shallot
  • 20 grams Garlic
  • 1 qt whey
  • ¼ cup chopped serrano chilies
  • 2 T lime zest
  • 2 T lime Juice
  • 1 T lemon Zest
  • 1 T lemon juice
  • Salt, to taste

Instructions:

  • Sautee vegetables over medium heat until golden and tender
  • Add whey and bring to a boil
  • Puree until smooth and add remaining ingredients
  • Season with salt and cool

Basil Yogurt

  • 1 cup homemade or store bought whole milk yogurt
  • ¼ cup basil puree
  • Salt, to taste

Instructions:

  • Blanch and shock 3 bunches basil
  • Puree until very smooth
  • Fold puree into yogurt and season with salt

Candied Bulgur

  • 1 cup bulgur wheat
  • 1 cup powdered sugar
  • 1 cup water
  • Salt

Instructions:

  • Bring all ingredients to a boil to dissolve sugar
  • Strain through a fine mess sieve
  • Fry at 350° until golden
  • Remove onto parchment paper and season with salt
  • Separate while cooling
Our 2016 Sponsors
  • Party By Design
  • Market Street
  • New York Wine
  • Opici
  • Riedel
  • Treana
  • Vintage Makers
  • Wines of Georgia
  • WOSA
  • Boston Globe
  • Seaport WTC
  • Fine Cooking
  • Intermezzo
  • Kiss 108
  • NE Wine Gazette
  • WBUR
  • WCVB
  • Tufts
  • Clarke
  • Cabot
  • Native Water
  • WBZ
  • Tabl'eau
  • xfinity
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