Mayan Kitchen, led by Chef Katie Voong, fuses Asian and Yucatan culinary traditions to create healthy dining options for vegan customers. The restaurant's inception was influenced by challenges stemming from the Vietnam War and the Covid pandemic, which prompted Voong and Chef Ed Correa to innovate their menu. Originally starting Ktea Café focusing on Chinese street foods, they pivoted to emphasize healthier dishes, catering to a growing demand. Their resilience in managing multiple culinary ventures during tough times highlights their commitment to community and quality food.
Finding a restaurant that welcomes, and doesn't just grudgingly accommodate, the food preferences of vegan diners isn't easy.
Just a few years ago I was gonna close the doors... Demand for catering services expanded into Ktea Caters... I used the downtime to make better choices.
I am vegetarian and he is Mayan and we married our concepts together. We realized that people wanted to eat healthier.
I could not let this go! Even if it meant running two operations at once. Honestly, we were in survival mode.
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