Abang Yoli's Chef Jamie Yoo on bringing Korean fusion to Minnesota
Abang Yoli's chef Jamie Yoo didn't know until he was a teenager that he wanted to be in a kitchen.
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Abang Yoli's chef Jamie Yoo didn't know until he was a teenager that he wanted to be in a kitchen.
"I saw Korean cuisine getting more popular and I was thinking maybe I can bring, instead of doing traditional Korean cuisine, maybe I can bring what I've learned to a restaurant. It was kind of a bit more for me," said Chef Jamie Yoo.
Ever since she was little, Ann Ahmed would find herself spending late nights in the kitchen.
Jessie Wong creates flavors and authentic Szechuan cooking in the heart of downtown Minneapolis
Jessie Wong creates flavors and authentic Szechuan cooking in the heart of downtown Minneapolis
When Jailin Tabares' mother gave her a set of handwritten family recipes, Tabares turned to her husband and said "we have to do something about this." The pair opened a food truck and treated it as a hobby for a few years before deciding to venture into the restaurant business.
Jailin Tabares, executive chef of Mounds View’s Kusina, visits WCCO to highlight her restaurant’s fabulous dishes that feature some family recipes.
The first ingredient in all of Kusina's cooking is love — that's what owner and chef Jailin Tabares emphasizes to her customers who walk through the door.
When Chris Tunbaw opened Mandalay Kitchen last year, he knew he wanted to take his customers on a food journey reflecting the path of an exiled diaspora.
When Chris Tunbaw opened Mandalay Kitchen last year, he knew he wanted to take his customers on a food journey reflecting the path of an exiled diaspora.
Even though it's only been a few years, the family has big dreams to expand the restaurant. Dreams of offering treats and baked goods. But their biggest dream of all is to open an Uzbek community center.
Dat Le and his wife Lauren took over ownership of Que Viet in 1997, 17 years after Dat's mother opened up the location in north Minneapolis.
Co-owners Adrienne Donnel and Annie Meyer bring Southeast Asian cuisine to the heart of St. Cloud.
The goal, Furukawa said, is to "touch your heart." It's more than flavor, it's about "kandō" — a Japanese word for leaving a deep, lasting impression.
When Christina Nguyen first toured the space that would one day become Hai Hai, she didn't know she wanted to open a Southeast Asian restaurant.
