Last week we received a Google review for our Chicago location hours that intrigued us. The reviewer stated:
The review took us by surprise! Although our Chicago location has weekend lunch hours, we want to take this opportunity to share why we open at 4:00 p.m. during the week and why we close all locations on Tuesdays.
Most of Our Menu is Made by Hand
Our Chicago hours have stayed pretty consistent throughout the years. Opening at 4:00 p.m. during the week follows a pattern that feels very natural. Unlike many restaurants that rely on pre-packaged or store-bought items, we still make most food from scratch. From the initial prep to the final garnish, you can trust that our menu is made by hand in our kitchen.
Additionally, our Chicago menu is the largest of all three locations. Some of the items we offer here include:
Dumplings: Our house-made dumplings are filled with tofu, shiitake mushrooms, carrots, broccoli, cabbage, zucchini, onion, and sweet potato starch noodles. These fresh ingredients are then placed inside the wrapper and folded by hand.
Bao: It’s very difficult to find Vegan Bao even in vegan-friendly areas. Many Bao buns (especially frozen ones) are made with additives to enhance their fluffy texture. In order for us not to use any artificial ingredients, we developed our own recipe and make fresh Bao every day. Additionally, every wrapper is filled and folded individually by our team!
Crab Rangoon & Spring Rolls: We hand-roll these appetizers daily to ensure that perfect, fresh crunch.
Satay Skewers: Our non-GMO protein is marinated with fresh turmeric and lemongrass and then hand-skewered.
Desserts: With over 12 regular options plus limited-time specials, preparation requires careful, slow work that simply cannot be rushed.
The “Tiny Kitchen” Reality
Our kitchen is designed for cooking and serving but it has limited space. When the open sign is on and the stoves are firing for dinner, there isn’t enough room for a big team to prep. Because of this, we need time outside opening hours to fold our delicious dumplings, chop vegetables, or make our house-made sauces.
Opening earlier during the week would disrupt this routine. It’s not ideal but we have to make the best of a small kitchen!
Why Closing on Tuesdays is Vital
Tuesday isn’t just a day off for us, it’s our dedicated prep day. By closing one day a week, we give our small, hardworking team the space and time they need to:
– Prepare ingredients for hundreds of items. Our team does a great job preparing everything needed for the upcoming days. It’s not an easy task as we get ready to make hundreds of items and must maintain inventory.
– Source ingredients without the rush of service. Every Tuesday, we shop for ingredients at local markets. We have our favorites but if we don’t find everything we need, we sometimes drive to Chinatown for specific spices and ingredients. Visiting multiple stores across the city can be tedious, but we make the most of it to support other businesses.
– Maintain the high standards of a 100% vegan wonderland. We are a vegan restaurant because we truly believe in veganism. Our practices demonstrate a commitment beyond food. We donate to organizations that support animal rights and promote sustainability by composting food scraps and using eco-friendly packaging. All the extras that you’ve come to expect over the last 10 years!
A Wonderland of Flavors Takes Time
We know it can be disappointing when you’re craving our Korean BBQ or Banh Mi at 1:00 PM on a Tuesday. But we promise that every hour we spend behind closed doors is an investment in the quality of the meal you enjoy when our doors open at 4:00 PM.
Thank you for being part of our journey and for valuing the “made from scratch” difference. We can’t wait to see you for dinner!