At Yang’s, we encourage our staff to get their creative juices flowing and to come up with special dishes for our menu. We’re fortunate to have a really talented team and wanted to highlight some of the contributions that our staff have made to the menu. Alex, one of our line cooks, came up with the recipe for Alex’s Adobo, a Filipino inspired dish near and dear to her heart. We marinate @porkandflowers pork belly, braise it for 3 hours, make a sauce with the braising liquid and serve it with our multigrain rice, soy egg, and pickled daikon. Zumi, our lead prep cook, has worked at some of the best restaurants across the city, and has had extensive experience working in pastry. Zumi’s Biscuit Twists incorporate @strausmilk butter, @centralmilling & @gristandtoll flour, and @windrosefarm garlic chives, and are a creative expression of who Zumi is! Zumi also has a hand in many of our new dishes as they love working on R&D! Elaine, our Chef de Cuisine, came from stints at two Asian American powerhouses in LA (@majordomola & @dinecassia) and has had an influence on almost every dish since we’ve reopened. She’s brought our menu to another level! As proud as we are to display our team’s talent, it doesn’t stop there! Shoutout to the rest of the crew for showing up everyday, cooking the food on a daily basis, servicing the guests, washing the dishes and cleaning up, and making all the magic actually happen!