Mama Fong was recently featured on Tastemade’s new series, Sunday at Nana’s.
“What makes Nana Julie's Shanghai-style chicken soup so special? Ian Hecox learns that it's all about using up every bit of what you've got — from the head to the end of the chicken, or as Nana Julie calls it, the "butt."
It’s impossible to not be pulled in by the sizzling wok scents of noodles mixing with oil, garlic, beef, and bok choy over high heat. That’s exactly what Eastside pop-up Woon Kitchen wants to hear, and is precisely the reason the family-run team has been selling out at their monthly engagements behind cocktail bar ETA in Highland Park. Fans come early for the made-to-order noodles and pork belly bao buns, and with Woon’s current limited engagement schedule there’s sure to be a sellout in a matter of hours. Luckily those wok-kissed noodles will be popping up more and more in the coming months all over the city, and there are plans afoot to go permanent with a standalone structure somewhere not far from Highland Park. Until then, it’s all Instagram dreams and future pop-up plans, with eager fans trying to smell those noodles through their phone. woonkitchen.com —Farley Elliott
Is there a better food to accompany a night of drinking than expertly charred noodles?
The loyal customers who show up in droves to WOON’s noodle pop-up time after time for the last four years don’t think so. At their last event on February 1st at ETA, it wasn’t even two hours into the service that was supposed to run from 6 p.m. to “late” when the bar owner stepped out to inform the line of about half a dozen people lined up just to get inside. “We’re on our last orders, so no guarantee that you’ll get food. Sorry!”
This scenario is common for the Fong family, no matter how many covers they prep for.
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COMONFOLK interviews Wōōn founder and mother, Julie Chen. Head on over to learn about our mama's cooking inspirations, feng shui, and Wōōn's birth. Read the full interview...
