How Pandan’s Sweet and Floral Flavor Adds Nuance to Cakes and Desserts | Eater
"A Lexington pop-up run by chef Sam Fore that emphasizes pandan (known in Sri Lanka as rampe) as a core savory ingredient: leaves are often toasted and tempered with curry leaves in hot oil to form a foundational, herbaceous note in curries. The pop-up showcases pandan’s bright, grassy aroma as a building block of Sri Lankan dishes and follows practical techniques—quick cooking to retain brightness and discarding fibrous leaves before serving—to highlight the herb without overpowering a dish." - Giao Chau
