Colette Pasadena: Where Cantonese Dim Sum Meets California Creativity

A smiling man wearing a cap extends his arm to control a machine, with nature in the background.About the Author: Chef Keven A. Lee, commonly known as “Cheven,” stands as a titan in the culinary world, seamlessly melding internationally-inspired cuisine with Hollywood’s glittering panache. Educated at the prestigious Culinary Institute of America and further refined under Michelin-starred chefs in Switzerland, Cheven’s culinary journey has spanned from the iconic Hotel Del Coronado in San Diego to the vibrant energy of EDC, catering for thousands. Settling into Hollywood’s elite scene, he’s orchestrated grand events from the Sundance Film Festival to star-studded movie premieres, all while managing CKL Events catering based in Hollywood, California. This celebrated chef, driven by passion and innovation, remains at the forefront of gastronomic artistry. He wrote this article about Colette Pasadena to introduce you to a cuisine on the edge of Cantonese Cuisine.


When it comes to culinary diversity, the San Gabriel Valley stands out as a treasure trove of flavors and cultures. Amid this vibrant gastronomic landscape, Colette Pasadena has emerged as a beacon of innovation, offering an exciting blend of authentic Cantonese-style dim sum infused with a contemporary Californian twist. Led by renowned chef Peter Lai, Colette has captured the essence of traditional Cantonese cuisine while adding a dash of modern creativity to create a culinary experience like no other.

Colette Pasadena: Cantonese Cuisine with a Californian Flair

A roasted chicken leg and thigh garnished with lemon wedges and flower petals, presented on a rustic plate with a side of seasoning.

As you step into Colette, you’re greeted by an ambiance that harmoniously blends modern aesthetics with subtle homages to Cantonese heritage. The interior design is a testament to the restaurant’s commitment to embracing both the past and the present, setting the stage for a culinary experience that is truly extraordinary.

A Culinary Transformation

Colette’s journey is one of transformation and reinvention. Originally known as a brunch spot, the restaurant underwent a complete overhaul when Chef Peter Lai, acclaimed for his skills at Embassy Kitchen in San Gabriel, took over the kitchen. This marked the beginning of a new era for Colette, one that would redefine its identity and culinary offerings.

Ambiance of Colette Pasadena

The fusion of cultures is evident from the moment you step into Colette. The ambiance blends elements of modern California design with subtle nods to traditional Cantonese aesthetics. However, it’s the menu that truly showcases the unique marriage of flavors that Chef Lai brings to the table.

Authentic Cantonese Cuisine with a Twist

Colette Pasadena menu is a journey through the rich tapestry of Cantonese cuisine, brought to life with a modern and creative approach. While traditional favorites remain, it’s the innovative reinterpretations that steal the spotlight. One standout dish is the “Crispy Stuffed Chicken,” a signature creation that features deboned air-dried chicken with shrimp paste. The juxtaposition of the crunchy chicken skin and the springy shrimp paste creates a symphony of textures and flavors that’s both familiar and excitingly novel.

A roasted chicken leg and thigh garnished with lemon wedges and flower petals, presented on a rustic plate with a side of seasoning.
crispy stuffed chicken

The “Crispy Abalone Tarte” is a prime example of this commitment, featuring tender abalone atop a delicate pastry shell. The combination of textures and the umami-rich abalone make for a truly memorable dish.

A roasted chicken leg and thigh garnished with lemon wedges and flower petals, presented on a rustic plate with a side of seasoning.
abalone

Indulge @ Colette Pasadena

Indulge in an exquisite journey through Cantonese flavors at Colette Pasadena with their tantalizing offerings. The Cantonese Salmon Carpaccio entices with its delicate salmon sashimi adorned with vibrant notes of ginger, garlic slices, and pickled onions, all harmonizing to create a symphony of taste.

A roasted chicken leg and thigh garnished with lemon wedges and flower petals, presented on a rustic plate with a side of seasoning.
salmon capaccio

The Dry Braised Scallops with Pepper showcase the culinary prowess of Colette, featuring scallops expertly paired with colored peppers, resulting in a dish that is both visually appealing and a delight to savor. Each creation at Colette reflects a harmonious blend of tradition and innovation, inviting diners to experience Cantonese cuisine in its finest form.

A roasted chicken leg and thigh garnished with lemon wedges and flower petals, presented on a rustic plate with a side of seasoning.

braised scallops

The Final Word: Colette Pasadena

As you step into Colette Pasadena, you’re not merely entering a restaurant; you’re entering a world where tradition is celebrated, creativity is embraced, and flavors come alive in ways you’ve never imagined.

With each dish, each bite, and each moment, Colette invites you to partake in a culinary journey that transcends borders and transports you to a realm of taste, culture, and inspiration. So, if you’re ready to embark on an adventure of flavors, Colette awaits with open arms and a menu that promises to awaken your senses and leave you craving for more.

A roasted chicken leg and thigh garnished with lemon wedges and flower petals, presented on a rustic plate with a side of seasoning.

A roasted chicken leg and thigh garnished with lemon wedges and flower petals, presented on a rustic plate with a side of seasoning.

Cheven

Chef Keven A. Lee, commonly known as “Cheven,” stands as a titan in the culinary world, seamlessly melding internationally-inspired cuisine with Hollywood’s glittering panache. Educated at the prestigious Culinary Institute of America and further refined under Michelin-starred chefs in Switzerland, Cheven’s culinary journey has spanned from the iconic Hotel Del Coronado in San Diego to the vibrant energy of EDC, catering for thousands. Settling into Hollywood’s elite scene, he’s orchestrated grand events from the Sundance Film Festival to star-studded movie premieres, all while managing CKL Events catering based in Hollywood, California. This celebrated chef, driven by passion and innovation, remains at the forefront of gastronomic artistry.

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