Tiny Chef

ATTN...This weekend's special:

KIMCHI FRIED RICE!!!

I haven't run this special in a long time, and OMG have I missed it. This savory fried rice is everything you've been wanting, so look no more! I HIGHLY RECOMMEND adding protein, a fried egg, and mozzarella cheese for an upcharge. Trust me, you WANT to add cheese for the cheese pull of your dreams. I'll have vegan cheese options available as well. Adding cheese to kimchi fried rice has gone viral in Korea because it's so delicious! My dish is topped with your choice of Dragon or Pixie sauce, a premium Kewpie mayo, scallion, shredded nori, and gochugaru. Don't miss out on this!

As usual, I'll also have my trusty Bibimbap and Korean Street Tacos available. Get one of everything and share in the true Korean way.

I'm open Thursday 5-9, Friday 5-10, Saturday 5-10, Sunday 5-9 and Monday 5-9.

I would be honored to cook for you!
See you soon, lovlies 😘


❤️

The Anniversary Dinner at E'toile went AMAZING!

I truly made some great, new friends and I can't say enough how much I enjoyed my time in Madison. After I landed, I immediately went to the restaurant and finally met Chef Tory and Chef Kristine in person! It's crazy to think that the New York Times article came out 4 years ago this month.

The next day was full of shopping and prep. Chef Chris Jung and Chef Deuki Hong arrived that day and we all met up and went to dinner later that evening at The Tornado Steak House. The conversations (and the FOOD) had were one for the books. It's so incredibly awesome that we were all able to connect through food, sharing our stories while sharing a meal together.

The next day was the dinner. We all came in and Chef Tory had his whole staff there to assist. It was a whirlwind of everyone helping one another prepping and plating, while laughing and talking. Chef Tory truly has an insanely talented crew and it was an honor to just see how everyone worked together in a seamless fashion.

Chef Edward Lee and his Sous Chef Lin Lee arrived the day of the dinner and then s**t got put into hyperdrive. From then on, it was a whirlwind of plating each course and banchan until the finale dessert course. For each Chef's course, everyone lined up assembly-style. From start to finish, the plates were passed down with precision. Each of us had specific things to add to the plating until it was put into the server's hands and ran out to the guests. The process was so fluid and natural. It was an honor just to be a part of it.

As the dessert course went out, the chefs all gathered at the bar to do a quick shot of whiskey (Ed's choice) before we all went out to greet the guests. We each introduced ourselves and our menu items and were all received with gracious and enthusiastic applause. The feeling brought me back to my band days after putting on a show but instead of being behind a drum kit, I was front and center and standing next to culinary giants.

It was truly an honor and I can't wait to keep in touch with these incredible humans and hopefully do more collabs in the future.

Thank you so much, Chefs! Y'all are fu***ng 대박!!

I'm on my way to Madison for the BIG DINNER!! I am SO EXCITED and also SO NERVOUS but I know once I get in that kitchen with my knives in hand, I'll feel right at home. I am so stoked to meet these incredible Chefs in person. I'm still shocked I get to cook alongside them. I can't wait to make my course and banchan that are an homage to both Tiny Chef and my Omma. Let's go! Fighting!

Don't forget to come by for Korean Cheesy Corn, Bulgogi Mushrooms, Bibimbap, and Korean Street Tacos. We open at 5pm tonight and tomorrow (Sunday and Monday).

Please support my restaurant while I'm gone and give extra love to the Tiny Crew because I literally wouldn't be able to do this without them!

❤️

We're still going STRONG tonight with our TWO specials!!

KOREAN CHEESY CORN:
A side dish with a generous portion of delicious, cheesy, and mouth-watering corn makes a perfect accompaniment for your meals. This special is gluten-free and vegetarian friendly.

AND

Bulgogi Mushrooms:
A medley of Asian mushroom sautéed with Mirin and my housemade bulgogi sauce. These mushrooms are vegan friendly AND gluten-free. Add these babies to the Bibimbap, Korean Street Tacos, or get them as a side!

The Cyclospora parasite has hit STL! While myself and my crew ALWAYS thoroughly wash our hands and our veggies, we can make any of your dishes sans green onion and cilantro garnish. Just make sure to let whomever is taking your order know! All the scallions in my Bulgogi Marinade are cooked until all bacteria is gone so you won't need to worry about that. Please stay safe!

We open at 5pm. See you soon, lovelies 😘

❤️

THIS WEEK'S SPECIALS at Tiny Chef:

KOREAN CHEESY CORN:
A side dish with a generous portion of delicious, cheesy, and mouth-watering corn makes a perfect accompaniment for your meals. This special is gluten-free and vegetarian friendly.

AND

Bulgogi Mushrooms:
A medley of Asian mushroom sautéed with Mirin and my housemade bulgogi sauce. These mushrooms are vegan friendly AND gluten-free. Add these babies to the Bibimbap, Korean Street Tacos, or get them as a side!

I'm open Thursday 5-9, Friday 5-10, Saturday 5-10, Sunday 5-9 and Monday 5-9.

So please come on in and let us cook for you this weekend. Let's all take care of one another. I love you.

❤️

ATTN: LAST NIGHT FOR BIBIM-GUKSU! (Korean Cold Noodles)

Don't miss out on this amazing special!

My dish features cold Korean buckwheat noodles tossed in a house made sweet, tangy, and slightly spicy gochujang sauce. These delicate noodles will be accompanied with sesame garlic wilted carrots, sweet marinated apples, julienned cucumber, wilted kimchi onions, Korean soybean sprout banchan, mixed greens, purple cabbage, and topped with toasted sesame seeds and scallions. This dish is also gluten-free and vegan friendly! I highly recommend adding Tuna Mayo, any Tiny Chef protein, and an egg!

I'll also have my trusty Bibimbap and Korean Street Tacos available. It's Monday, which means FREE PINBALL TONIGHT at The Silver Ballroom!

We are open from 5-9pm. See you soon, lovlies 😘