East Meets West-seattle's Qube Restaurant To Open In November

FOR IMMEDIATE RELEASE


QUBE RESTAURANT TO SHOWCASE THE DISTINCT FLAVORS OF THE FAR EAST EXECUTED WITH CLASSICAL FRENCH TECHNIQUES
Downtown Seattle to be Home to New, Modern Dining Venue

(Seattle, WA) When Qube restaurant opens in downtown Seattle in early November 2006, it will fulfill an American dream for Fu Shen Chang and his wife Kerry Huang. The restaurant they have created will offer a collection of exotic flavors of the Far East, prepared with fresh, local ingredients executed with classical French techniques. Qube is located at 1901 2nd Avenue in downtown Seattle, located at the corner of 2nd and Stewart. Reservations are available at www.quberestaurant.com or (206) 770-5888. Qube will seat 58 people in the dining room and 20 in the bar.

Born in China, both Fu Shen and Kerry moved to the United States as teenagers, finishing middle and high school in the Seattle area and receiving business degrees from the University of Washington. Motivated by their entrepreneurial spirit and coming from an extensive restaurant background, Fu Shen and Kerry knew that they wanted to open a dining establishment that would merge their culture and familiarity with Asian flavors with a contemporary dining experience that offered the innovative perspectives of the west. Fu Shen recognized that he had the extensive experience to run the front of house, but knew that finding the right talent to lead the kitchen and set the culinary direction would be essential to Qube's success. Fu Shen's search would lead him to a female chef with extensive French education and instruction, a woman who lived in the Pacific Northwest fourteen years ago and wanted to return to be closer to family.

Qube's culinary direction is defined by Lisa Nakamura, a Hawaiian native, who comes back to the Pacific Northwest after impressive posts both in the United States and abroad. Her broad training and background is in French cooking that includes 3 years at The French Laundry in Yountville, California, the Grand Intercontinental Hotel in Seoul, Korea and in Munich, Germany.

Changing with carefully selected seasonal ingredients, Qube's a la carte menu features a variety of small and large a la carte plates, that will include items like Roasted Magret Duck Breast with Honey, Pomegranate, Truffle Okinawa Sweet Potato Cake or Nori-Wrapped Wild Caught King Salmon with Green Shiso Pesto and "Ume Roll" or on the vegetarian side, a Wild Forest Mushroom Medley, Baby Bok Choy, Dark Soy and Preserved Lemon Zest. For the adventurous diner, the restaurant offers a trio of three-coursed prix fixe meals or "sets". Each set features three ingredients prepared in three ways on a plate, delivering nine distinct flavors. Set offering will be Vegetarian, Surf and Turf. For lunch, diners will find entrie options like 'Sumo Shrimp' with Wasabi Oil, Sauteed Edamame and Pea Tendrils, or again; Vegetarian, Surf and Turf Sets with just 3 items each for lighter, more time-sensitive dining. Beverage offerings in the restaurant include pairing suggestions for specialty cocktails, world-renowned wines and distinguished Asian teas.

Qube's lounge will present a selection of snacks, like Bite-Sized Steamed Curry Pork Buns or Brie Cheese Spring Rolls with Truffle Brie, and 5 kinds of 'Sticks'; brochettes of items like Bulgogi Beef with Roasted Sesame Oil, Marinated with Soy and Asian Pear or a Pork Loin Satay with Peanut Cumin Dip, Kaffir Lime Leaves and Lemongrass. Late night dining will be available in Qube's bar until midnight and Happy Hour will be offered from 4:00 pm-6:00 pm Monday through Friday.

While Chef Nakamura never thought Asian food would be in her future, she is delighted to be part of a start-up after many corporate experiences; a chance to push herself in new directions. Her worldwide travel and Japanese upbringing, highlighted by a