A Note about
Coming to Chicago’s West Loop June 2019
Staple Vietnamese dressings that’s sweet, spicy, and sour. Can be made vegan and non vegan.
Fun for a party. Crispy, crunchy savory vietnamese crepes were the hit of my thanksgiving dinner. Serve with lots of herbs and lettuce.
One of my favorite dishes made vegan. Feels so guilt free.
This dressing can be used for slaws and any other salads you can imagine. The dressing is so fulfilling and tangy, meat is optional.
Vegan version of a very popular Thai salad. Pinto beans and lime vinagrette make this a guilt free Thai salad full of flavor.
Ready to eat in less time for take out to arrive.
Life changing peanut sauce or as my German friend describes it - “So good I could bathe in it”
A classic and favorite for many Korean households. This simple salad can be served as a side dish to Korean BBQ and is one of the main toppings for Bibimbop.
Versatile sauce packed with flavor perfect for simple grilled meats… or that rotisserie chicken you buy from your local grocer.
Easy Chinese sausage salad. Super delectable, spicy, salty, and sour.
Learn the basics for a good fried rice plus tips to make it ultra decadent for a crowd.
This version of Bo Kho is a pared down version not short of flavor.
Visually unassuming broth but packed with flavor. Simple soup with a couple key steps to make it a really stand out dish.
This hearty, soul-satisfying dish is from the Muslim influenced Southern Thailand. Perfect for a cold day.
A personal favorite. Using a rotisserie chicken cuts the time to make this dish in half.
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