Chef Michael Morales is culinary director at Sunda New Asian, 333 N. Green; sundanewasian.com
Morales began his career at Chicago-based restaurant/nightclub development group Rockit Ranch Productions in 2009. As culinary director of Sunda New Asian’s locations in River North, Fulton Market, Nashville and Tampa, he creates unique modern pan-Asian dishes.
Morales is also on the board of Culinary Care, an organization that provides “complimentary meal support to in-need cancer patients.” In 2021 he was among the contestants on Food Network’s “Chopped.”
Chef Morales shares one of his favorite holiday recipes:
“My father never cooked, but he loved eating. I was fortunate to share many meals with him, which I will cherish forever. During the holidays he would make the only dish he knew how to make. Growing up and being exposed to so many flavors and cuisine. I was not very impressed with arroz caldo. But since his passing it was a memory that still sticks to my mind. It was the passion and joy that it brought to his face, as he was serving this at the dinner table. I make this dish every holiday to honor his memory. It’s my way of sharing a little bit of him to family and friends.
“Arroz Caldo literal meaning is ‘broth rice.’ It was introduced during the Spanish occupation of the Philippines: a humble dish of glutinous rice that has been stewed with chicken broth and seasoned with calamansi and fish sauce. The best part of this dish is that it can be topped with numerous ingredients. It is a blank canvas for whatever you have a taste for. I usually go the traditional route of chicken, ginger, crispy garlic, calamansi and fish sauce.”