Huong Phung
Born and raised in Vietnam, Houng's passion for cooking was ignited at a young age. She was fascinated by the communal gatherings around the simmering pot of soup stock, where family and friends would come together to share stories and laughter over a hearty meal. This tradition, also known as soup-food or steamboat, has its roots deeply embedded in Vietnamese culture and has been passed down through generations. Houng's Hot Pot/BBQ night is a celebration of this tradition. It's an opportunity for you to learn how to prepare a hot pot meal from scratch - from making the dipping sauce and marinating the meat to preparing the broth. The experience is not just about eating; it's about learning, sharing, and creating memories. The main entrees of Houng's Hot Pot/BBQ night are a testament to her versatility as a chef. She offers a variety of proteins - Korean Bulgogi pork or beef, Vietnamese five-spice powder marinated pork or beef, Vietnamese lemongrass pork/beef, shrimp, wild salmon or fried tofu. You can choose up to three proteins to suit your palate. But what's a hot pot without vegetables? Houng ensures that her hot pot is balanced with an array of fresh vegetables like Bok choy, napa cabbage, and portabella mushrooms. These ingredients not only add flavor but also provide essential nutrients making each meal wholesome.
