"The Top 6 Places to Taste the New Asian Fusion" - Bon Appetit Magazine
"38 essential Miami restaurants" - Eater
"The Top 6 Places to Taste the New Asian Fusion" - Bon Appetit Magazine
"38 essential Miami restaurants" - Eater
Check us out on the FOOD NETWORK
http://www.foodnetwork.com/shows/diners-drive-ins-and-dives/1900-series/keepin-it-real.html
Richard Hales, Sakaya Kitchen:
In 2009, Hales led the charge of the light Asian brigade, providing delectable, no-frills, affordable fare to a populace hungering for such. In 2010, he took his Sakaya Kitchen concept on the road, and Dim Ssam A Go Go is now in the forefront of of the gastro-truck movement. Hales' continued focus and dedication to quality and value is just the thing we need more of for Miami to take the next step up the stairway of gastronomic respectability.
-Miami New Times
Sakaya Kitchen has received the Slow Food Miami Snail of Approval award for the past two years.
Our cooking methods are slow to create layers of flavor!
We cure our own meats, pickle vegetables and do it all in-house & all from scratch.
Buy a sauce to take home!
Chef Hales spent years in Southeast Asia and NYC honing his skills to create Sakaya Kitchen. Hales was influenced by his travels throughout Asia where he would backpack and live for many years.
When he found something delicious Hales would work there for free learning new techniques and meeting great people who both would one day influence his cooking at Sakaya Kitchen
Sakaya Kitchen Midtown location is featured on Diners Drive-in's and dives with Guy Fieri.
Guy crushed the:
Cracklin' herb duck sandwich
Ginger brussel sprouts
Chunk'd tots
8 hour roast pork bao bun
"When I was backpacking through Asia if I ate something I liked I would ask the owner if I could work there for free for a couple days to learn the flavors" Chef Richard on how he came up with the Sakaya Kitchen menu.
"When I was backpacking through Asia if I ate something I liked I would ask the owner if I could work there for free for a couple days to learn the flavors" Chef Richard on how he came up with the Sakaya Kitchen menu.
Chef Richard always wanted a restaurant of his own and spent the first two decades of his life dreaming about, the second two decades working in the industry and the last four years opening them. In 2009 Sakaya Kitchen Midtown, 2010 Dim Ssam a gogo food truck, 2011 Sakaya Kitchen Downtown, 2012 Sakaya Kitchen Catering, 2013 Blackbrick Chinese. Notably he has been a Sommelier in the past besides a cook but now most importantly a Dad.
Jenny has a serious background in high finance in the commercial real estate industry with a masters degree in business but that could not trump the desire to raise and take care of a family. Somehow amongst the chaos of home life a baker was born. What started out as a treat at home turned into a 200 dozen a month one and only dessert at Sakaya Kitchen, the "Wife Hales' Cookie." Jenny also collects all the $$$.
Jenny & Richard live in Miami with their daughters