The Dish: Chef Dale Talde

Chef Dale Talde is the proud son of Filipino immigrants. His Chicago childhood was just like any kid's – except in the kitchen. He learned to cook at his mother's side including special dishes from the family's homeland. 

After graduating from the prestigious Culinary Institute of America, he began his professional career in Chicago, working with renowned chef Jean-George Vongerichten. He later moved to New York, working in some of the city's top kitchens.


In 2012, he and his partners formed Three Kings Restaurant Group, opening their first restaurant, Talde, in Brooklyn. Now the group includes seven venues with more on the way: Rice & Gold and Green Lady, slated to open in New York later this summer. 

Here are some of Talde's signature recipes: 

Cantonese Dungeness Crab


1-3 pound crab steamed, cleaned and broken into 4 pieces plus the head 

1 medium knob of ginger or 3 tablespoons, thick slices 

1 bunch of scallions cut into 1 1/2 pieces

3 cloves of garlic smashed 

1/2 Shaoxing wine 

2 dried chilies

2 tablespoons oyster sauce 

2 tablespoons cornstarch

4 tablespoons 


1. Coat crab with cornstarch. 

2. In a large sauce pan, add oil and bring to high heat. Add crab and sauté for 4 to 5 minutes. Remove from pan.

3. Add garlic, ginger, scallions and chilies to pan. Stir fry for 4 minutes, then add crab, shaoxing wine and oyster sauce. Stir-fry for 3 to 4 more minutes.

Black Bean Clams


3 pounds of little neck clams 

4 cloves of garlic minced

2 tablespoons of minced ginger

2 tablespoons rinsed fermented black beans

1 cups dry white wine

1 cup of chicken stock 

1/2 bunch of cilantro, rough chop 


1. In a large stock pot, add 3 tablespoons of oil, then add black beans, garlic and ginger. Sauté for 4 minutes. 

2. Add clams and white wine and chicken stock. Cover until the clams open. Finish with cilantro.

Anchovy Fried Rice 


1/2 cup vegetable oil

3 eggs beaten

1/2 white onion small diced

2 garlic minced 

1 bunch scallions cut into 1-inch batons

1/2 cup dried anchovies 

4 cups cooked rice 


1. In a large sauté pan, add half of the oil and cook scrabbled eggs, then remove. 

2. Add the rest of the oil and add onions, garlic, scallions and small anchovies. Sauté for 4-5 minutes. 

2. Add rice and stir-fry for 5 minutes.

Adobo watercress


1 onion sliced

2 cloves of garlic smashed 

1 bay leaf

4 bunches of watercress

1/2 cup soy 

1/2 cup white vinegar 


1. In a sauté pan, add 3 tablespoons of oil, add onion and garlic caramelized. Deglaze with soy and vinegar.

2. Add bay leaf and then add watercress. Wilt. 

Halo Halo


4 cups ice to be shaved 

3 tablespoons of condensed milk

1 scoop of vanilla ice cream

1 jar Halo Halo

4 cups ice to be shaved 

3 tablespoons of condensed milk

1 scoop of vanilla ice cream

1 jar coco de NATO

1 jar of macapuno 

1 diced mango 

1 cup of captain crunch 


Shave ice and then drizzle with condensed milk. Add ingredients as you wish