On this episode of The Sauce podcast, host Lauren sits down with Nick Bognar, chef-owner of Indo, Sado, and Pavilion, and Hana Chung, Indo’s new chef de cuisine and the star of our June cover story, for a lively conversation about the evolution of one of St. Louis’s most beloved restaurants and the exciting new concept on the horizon.
Nick and Hana walk through the new dishes coming to Indo this summer and fall — including a jaw-dropping almost two-pound pork chop lettuce wrap with pickled daikon, salted squid, and serrano sambal pineapple relish; mussels returning with a deeply concentrated housemade curry seafood broth over shoestring tomato potatoes; and the happy-hour-only trashed gyoza that Lauren has been quietly obsessed with. Their shared philosophy: keep the hits, surprise with the new, and always cook food you actually want to eat.
Hana shares how a love of eating (and a detour from traditional college) led her to culinary school and eventually to the line, where she discovered she thrived in the chaos and team energy of restaurant kitchens. Nick reflects on how he and Hana first connected through late nights at Vista Ramen and early dinners at Nippon Table — bonded by a shared love for dining and a critical eye that makes their creative partnership so natural.
Then Nick unveils more about Khao Soi Cowboy, his upcoming Thai concept coming to Midtown St. Louis, targeting spring 2027. Rooted in his family’s recipes but filtered through his life as a chef in St. Louis, Khao Soi Cowboy will be fun, casual, walk-in friendly, and open for lunch — built around Northern Thai food with khao soi as the house staple, and a tiki-inspired collaborative cocktail program that promises to be anything but expected.
In this episode:
• Hana Chung’s new role as chef de cuisine at Indo
• The almost 2-pound pork chop lettuce wrap and what makes it special
• Trashed gyoza: what they are and why they’re happy hour only
• Mussels returning with a housemade curry seafood broth
• Hana’s path from server to culinary school to St. Louis restaurant kitchens
• Why Hana thrives on the chaos of restaurant life
• How Nick and Hana first connected through food and late-night dinners
• Favorite restaurants around St. Louis: Chuc Le and Broadway Oyster Bar
• Khao Soi Cowboy: Nick’s new Thai concept coming to Midtown STL
• Why Khao Soi Cowboy won’t be the Thai food you’re expecting
• Northern Thai, khao soi, and a fun tiki cocktail program
• Nick’s evolving role managing multiple restaurants and stepping back from the line
• Building a team and company culture people can grow with
• Nick recently got married and went to Hawaii
• Final word: support your local restaurants
Trashed gyoza, khao soi, and big pork chop energy.
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Presented by Swade Dispensary, with 12 locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsor is LHM.