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    Underground restaurants, banana suits and spicy Singaporean chili crab: Nguyen Tran dishes on 'Adventures in Starry Kitchen'

    by By Noelle Carter, Los Angeles Times Aug 28, 2017 6 minutes

    LOS ANGELES _ By his latest count, Nguyen Tran figures he probably has 15 costumes. The face behind the restaurant and brand Starry Kitchen just deposited two large bags' worth of clothing on the counter at the Los Angeles Times Test Kitchen. Nguyen's wife, Thi _ the other force behind the brand _ is busy unpacking and arranging the components for several outfits _ including one space helmet _ as Nguyen fiddles with a box.

    "Anyone have a screwdriver? I need a Phillips head. Oh, and put the crab in the freezer."

    There's a happy chaos as Nguyen inflates one of the costumes, a tauntaun snow lizard from the movie "The Empire Strikes Back." Meanwhile, one of his assistants corrals a live Dungeness crab for Nguyen's recipe demonstration while another follows the Trans' 17-month-old son, Cillian, around the kitchen.

    Nguyen is here to demonstrate the recipe for Singaporean chili crab with buttermilk beer beignets, one of Starry Kitchen's more famous dishes and among the recipes included

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