inthekitchen fast fusion
inthekitchen fast fusion
With revelatory street food and fresh interpretations at hip eateries, the Kyu empire has taken Asian fusion fast-cas to new heights.
by Shel Zolkewich
Calvin and Melody Truong sit at a black lacquered table inside Kyu Bochi, taking a short break at the Logan Avenue restaurant, the most recent addition to their family of Asian eateries that have become fast favourites with Winnipeg diners.
This fourth property showcases flavours that are close to home for the couple, as Vietnamese, Thai, Laotian, Chinese and Cambodian influences are all part of their combined heritages. The rest of the Kyu empire includes the original Kyu Bistro, Kyu Slice, Kyu Grill and a mobile food cart that travels to events throughout the province.
Culturally diverse Winnipeg has long offered an embarrassment of riches in terms of family-owned restaurants bringing food traditions and recipes from around the world.
But the Truongs are part of a new generation of chefs and restaurateurs cutting their teeth in a unique culinary landscape. The definition of“ high cuisine” itself is more diverse, and cheffy food is becoming more readily available to the masses in the form of flavourforward, ultra-hip fast casual restaurants that eschew table service but maintain quality at a welcoming price point.
At each of the Kyu spots, boundaries are pushed and borders crossed, resulting in creations like bulgogi pizza, or a sandwich topped with the flavours of okonomiyaki.
The Truongs’ relationship has its own infectious fusion.“ We’ ve
10 ciao! / aug / sep / two thousand eighteen