"What's considered real Chinese food? Is it the nuggets of fried chicken glazed in a sweet orange sauce from a steam tray at the airport? The fried egg rolls and chow mein at your favorite takeout restaurant? My grandmother's fried rice? For chef Bryant Ng, it's all of the above. And then some. Ng and his wife Kim Luu-Ng are behind the new Jade Rabbit, a counter-service restaurant in Santa Monica that serves scallion garlic cheese toast, orange mango chicken, beef and broccoli."
"It may seem like a bold pivot to those familiar with Ng's culinary trajectory. He was the opening chef at Nancy Silverton's Mozza, then went on to helm his own kitchen at the Singaporean-influenced Spice Table in downtown Los Angeles. He was named one of Food & Wine's best new chefs in 2012 and has been nominated for a James Beard Award multiple times."
Jade Rabbit is a new counter-service restaurant in Santa Monica from chef Bryant Ng and his wife Kim Luu-Ng offering Chinese American fast-casual bowls and prepared items. The menu includes scallion garlic cheese toast inspired by Sizzler, orange mango chicken, beef and broccoli, and Almond Roca chocolate chip cookies. Guests build bowls of rice, salad, or noodles from a selection of prepared proteins and vegetables in a setup similar to Chipotle or Sweetgreen. Ng closed Cassia to focus on this more democratic, convenient and value-oriented concept that celebrates Chinese diaspora flavors and nostalgic favorites.
Read at Los Angeles Times
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