Miso-Caramel Pancake Magic

Emily Yuen, executive chef of Lingo, is known for her clever global mash-ups at this Japanese-American concept, compelled by a menu narrative built around third-culture cooking. Her Apple Tarte Tatin Pancakes, a popular brunch offering that seamlessly marries breakfast with dessert, features a delicate batter lightened with whipped egg whites. Baked to a golden puff, the pancakes are topped with a warm Granny Smith apple compote, its crisp tartness balanced by caramelized sugar. Replacing the traditional maple syrup drizzle, a scoop of housemade red miso-caramel ice cream melts into the stack, creating a velvety sauce that harmonizes the buttery and caramelized notes with umami-forward tones.

“The dish achieves that perfect balance between light and indulgent, sweet and savory, warm and cold,” says Yuen. The airy pancakes serve as an ideal foundation for the compote and its deep, rich sweetness countered by just the right amount of tartness. The red miso-caramel ice cream helps launch this brunch offering into signature status. “It takes the pancakes to another level, adding sweet-salty flavors with a subtle umami depth that keep things interesting,” she says. “This dish blurs the line between brunch and dessert, and it’s very popular.”

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