![]() ![]() Here the noodles are unlimited, the fried rice comes with seared chunks of Spam and numbing ají, and the dining room pulses with a youthful energy that pervades the staff. ![]() Súp’s fusion kitchen offers turned-up bowls filled with Flintstone-style braised beef rib bones that jut out from the steaming broth. In 2014, Nguyen pooled his resources to open the original Súp Noodle Bar in Buena Park (along with co-founders Neo Du, Ivy Ha, and Edward Huang), with the intention of helping to recalibrate Orange County’s already robust pho scene. In the early part of his career he spent time selling restaurant point-of-sale technology and moonlighting in kitchens like Gordon Ramsay’s closed Fat Cow in LA, before turning to his roots for inspiration and finding it in a quality bowl of broth and noodles. Collectively, the group runs six unique brands and one rather famous franchise, with at least five more projects in the works across Southern California - including Italian fusion dining, a high-end coffeehouse, a line of seasonings, and a hot pot/dim sum combo.īorn in Vietnam’s Ho Chi Minh City, the 35-year-old Nguyen has spent most of his life in love with restaurants of all kinds, from industrial kitchens and San Gabriel Valley pho shops to the Momofuku-branded restaurants owned by David Chang. There are multiple restaurants under the Kei umbrella just in this plaza alone, and together Nguyen and the larger Kei Concepts team have sights on transforming the way that Orange County eats. The chef lovingly refers to their ever-expanding corner strip mall as the “crown jewel of Little Saigon,” a place already well-known for community reach and great food. The bustling plaza pulses with traffic from day through late evening, but Kei Concepts’ collection of restaurants - fueled by chef and co-founder Viet Nguyen - act as its heart. ![]() If you’re looking for Orange County’s most exciting restaurant group, try the intersection of Brookhurst Street and Edinger Avenue in Fountain Valley. ![]()
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