A North Texas Asian-inspired pizzeria opens up in the Richardson area for delivery and pick-up only.
Like most immigrants, Far East Pizza Co. owner & chef Nidhi Mittal moved to the States for “a better life for her family.” Mittal and her husband ran a little deli inside a business building serving mostly the tenants and once the pandemic happened, they had to change the course. She reached out to Chef Troy Gardner of TLC Vegan Kitchen and with his help, they crafted a menu blending Mittal’s favorite Indian recipes and American Italian dishes.
Velvet Taco, the trendsetting, elevated taco concept serving up globally inspired tacos, opens its tenth Texas location in Richardson near the corner of N. Central Expressway and W. Campbell Road today, Dec. 14.
To celebrate, Velvet Taco is partnering with Richardson West Arts & Technology Magnet School to give students the opportunity to further their photography skills and amp up their portfolios by taking on-location photos of the new restaurant that will be shared on Velvet Taco’s social media and in future advertising campaigns.
Asian Mint and award-winning Chef/Owner Nikky Phinyawatana will host a cooking class at the Asian Mint Richardson location on Saturday, March 14 from 10:30 a.m. – 12 p.m.
The class will be a hands-on, interactive experience learning how to make Larb Mushroom and Chicken Basil. Larb Mushroom is a vegetarian take on a Lao meat salad and is regarded as the unofficial national dish of Laos. Chicken Basil is a classic Thai dish that is typically served with rice. Recipes can be altered to be made gluten free and vegan if needed. Continue reading →
Shabu-shabu was introduced in Japan in the 20th century with the opening of the restaurant “Suehiro” in Osaka, where the name was invented. Its origins are traced back to the Chinese hot pot known as instant-boiled mutton. Shabu-shabu is most similar to the original Chinese version when compared to other Japanese dishes such as sukiyaki.
Most often, ribeye steak is used, but less tender cuts, such as top sirloin, are also common. A more expensive meat, such as wagyū, may also be used. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori, onions, carrots and shiitake mushrooms. In some places, udon and other noodles may also be served. Continue reading →
The crowned jewel of Richardson’s Little China Town is none other than Jeng Chi, with their masterful Sichuan dishes, dim sum and the beloved xiaolongbao, or soup dumplings. Jeng Chi calls the latter “juicy dumplings”, but however you bite into them, they are masterful.
Opened 30 years ago by master chef Yuan Teng, the restaurant is now mostly operated by his son Francisco and daughter-in-law Janelle who has taken a small restaurant to their current digs just a few doors down to its current glorious 8,000 square feet. Continue reading →
Popular Dallas Thai restaurant, Asian Mint will open its fourth Dallas-area location at 300 W. Campbell Rd, Suite 140 in Richardson on Monday, October 7. The space was formerly quick-serve concept, EnjoyMint – meant to be a sister concept of Asian Mint.
Founder, Nikky Phinyawatana says, “We are thrilled to introduce Asian Mint to Richardson and feel confident this transformation was a smart move. We are also celebrating our 15th anniversary this month and feel it’s perfect timing for the opening.”
Asian Mint is a restaurant where guests can have fresh Thai food prepared in a healthy way in an inviting but modern atmosphere while enjoying a nice bottle of wine or Asian inspired cocktails and end the meal with a selection of house-made Asian inspired desserts. Continue reading →