Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jun 26, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Mai Lee Restaurant’

What I Do: Marie-Anne Velasco of Nudo House

Monday, October 10th, 2016

101016_5qs

 

After more than 15 years in Chicago fine dining and the kitchens at The Ritz-Carlton and The Chase Park Plaza, Marie-Anne Velasco will open Nudo House with Mai Lee’s Qui Tran this fall. So how does a former Canadian Culinary Olympian wind up launching a ramen shop with St. Louis’ king of pho? A shared passion for noodle perfection. Here, Velasco shares her formative ramen experiences, her hippie ways and why Nudo must have a soft serve machine.

 

St. Louis, then and now
“It’s a totally different food city. I used to live on that block between the old Niche and Sidney Street. We used to see Kevin (Nashan) all the time or we’d go to Niche for drinks before we had kids. I would just sit there and think, ‘Wow, if only these places were open (everywhere in St. Louis).’ … From five years ago to now, it’s exploded.”

Free spirits of Chesterfield
“(My husband and I) are kind of closet hippies at home. We grow our own vegetables; we make our own kombucha; we make our own yogurt. We try to make and grow everything that we can.”

Aha moment
“It was just this unctuous, thick – it didn’t even feel like broth but everyone was calling it broth, and the noodles were chewy and the egg was custardy. Everything was just a perfect scenario of a food experience. It’s weird when you have that first experience. You just try and chase it.”

Ramen Revolution
“Ippudo (a New York City ramen restaurant) reset my brain, too. After working in all these different ramen places and getting to know the ingredients and the bones and what the procedures are, we sat down at this place and I went, ‘Wait a minute – I don’t know how they did this.’”

Screaming for ice cream
“I’m so excited about it! When you’re in Little Tokyo in Los Angeles after you go and have ramen, you have to go and have soft serve because it isn’t just soft serve. It’s like green tea, it’s like mango, it’s like coconut – all the things you think go hand in hand with Japanese flavors. That salty richness needs a balance between citrus and something sweet.”

Hungry business partners
“(Qui and I) are very meticulous about what we want and how we want it done. At the same time we both have an open mindset. We’re both easygoing, but at the same time, we want it done properly. … And we both have appetites that are never-ending. It’s almost embarrassing.”

-photo by Ashley Gieseking

This week, Allyson Mace is obsessed with…

Thursday, June 20th, 2013

{The ginger sake martini at Mai Lee combines three of my favorite things: ginger, green tea vodka and sake. I usually don’t drink martinis with dinner, but this smooth cocktail pairs surprisingly well with the food at Mai Lee and, um, goes down nicely!}

 

{Food truck food that’s super healthy for you, and it tastes good? When faced with so many food options in my position, it is refreshing to find something as tasty and simple as the sweet potato falafel at Lulu’s.}

 

{Fish tacos have become my new obsession. I have tasted a lot of them around town, but this crispy morsel featuring grilled or fried tilapia and newly added to the Atomic Cowboy menu is quickly becoming my go-to taco!}

 
 

Mai Lee’s moving

Monday, November 16th, 2009

Ladue will lose a local landmark to Brentwood this winter, when Mai Lee Restaurant relocates from Delcrest Plaza to 1467 S. Hanley. “We’re moving because they’re not renewing our lease,” co-owner Qui Tran told us wryly. “Basically, they’re throwing us out.” The longtime Vietnamese eatery now sits just southeast of the intersection of Delmar Boulevard and I-170; its forthcoming location, despite its address, occupies an odd dogleg southwest of Eager Road and Hanley, behind the Brentwood Best Buy. At this point, Mai Lee’s soon-to-be site holds only scaffolds, HVAC components and permit notices from the local building and fire departments. Still, Tran, who estimated the move will occur in February, sounded stoked about the change, which will double the restaurant’s floor space and allow it to add both a full bar and an alfresco dining area.

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004