Last month, the Nomiku team had the chance to venture into the Prubechu kitchen in San Francisco. The super talented team brings the taste of Guam to SF’s Mission District and we’re honored that they’re now using Nomiku exclusively for all their sous vide needs!
What needs you ask? Well the Prubechu chefs use Nomiku to make sous vide eggs for a dish that they pair with bacon and asparagus. They gave us a little taste test with a perfect 63C egg but with a little twist—asparagus and conch!
And if this dish didn’t sound mouth-watering enough, the rest of their dishes are amazing as well—good thing we don’t need to fly all the way to Guam to get this incredible cuisine. People here in SF are taking note with an awesome write-up in the SF Chronicle, among others!
If you get a chance, check ‘em out and don’t forget to get a taste of Guam and Nom with their sous vide eggs!