mom’s past guests
thip soulisak, Eat yum Sະlut
As shared in Thip’s own words, “My aim is to share with you the memories of my Lao Virginian childhood dinner table. Growing up, our dinner table was always filled with unique and delicious dishes that showcased the rich flavors of Lao cuisine. From aromatic curries to spicy papaya salads, each meal was a culinary adventure that ignited my curiosity and love for food. As I grew older, my passion for food continued to evolve, leading me on various foodie adventures and exploration of different cuisines. I believe that each person's experience with food should be unique and personal, as it is a reflection of their own tastes, preferences, and cultural background. With this in mind, I aspire to be creative in my culinary endeavors, experimenting with flavors and ingredients to create dishes that are not only delicious but also tell a story of my own journey.”
Thip has been featured in the LA Times, New York TImes, Timeout, and Eater LA as written by Cathy Chaplin,
vivien bang, lei musubi
"Growing up my mother would make a plate full of rice balls wrapped in seaweed with a side of fruit medley as an after school snack. Something as simple and delicious as rice balls held my tummy up while finishing up some homework until dinner was served. Note, that's how you know you grew up in a Korean household. These rice balls became a part of my childhood memories.
My mother also enjoyed hosting dinner parties which I loved because I got to play the important role of a 'sous chef'! Food presentation, flavor profile, and most importantly making sure everyone had MORE than enough on their plates was the key to sharing the best dinner experience according to Mama Bang. Looking back, this is where I picked up lots of my ideas and creativity in the kitchen!
Once I got older, living away from home made me realize how much I appreciate and miss my mothers home cooked meals. This is where my idea for Lei Musubi came to fruition. One day, I had an epiphany that there weren't any places in the DC metropolitan area that specialized in just musubis. So, I decided to recreate one of my favorite childhood snacks with my own twist.” -Vivien
ben plyraharn, urai dc
Chef Ben Plyraharn hails from Takoma Park, Maryland.
His restaurant career would begin at an early age. When his mom would bring him to work with her every day, Ben would watch her cook and then get involved with helping out, such as washing dishes and preparing food. Working at the restaurant would set Ben's path to becoming a chef.
After finishing high school, Ben immediately enrolled in Culinary School at the Art Institute of Washington, D.C. After graduating, he went on to work in several notable restaurants in D.C., including Bibiana, Toki Underground, Maketto, and Michelin-starred restaurants Masseria, Bresca, and Reverie. After 13 years of working in different restaurants, Ben decided it was time to open his own restaurant. He named it Urai after his mom, as a tribute to her role in his upbringing and love for cooking.
Urai serves New-American cuisine that is inspired by Thai flavors. The food is a combination of Ben's favorite Thai dishes from his childhood and modern cooking techniques that he has learned throughout his career while focusing on locally sourced produce.
Ben wants to show that there is more to Thai cuisine by presenting a new approach to classic Thai dishes without losing their integrity and maintaining the same flavor profile.
Currently, Urai has been doing pop-ups around the DMV area and, in 2023, was part of the New Kitchen On The Block as an up-and-coming restaurant to look out for in the future.
Chef Ben has continued to showcase his culinary talents through Urai pop-ups at Rice Market’s test kitchen. He also helped spearhead South by Southeast Asia, a collaboration dinner experience celebrating Southeast Asian cuisine. The event featured renowned chefs such as Chef Seng, Chef Nyi Nyi of Thip Khao, Padaek, and Baan Mae, alongside Chef Erik Bruner Yang of Maketto and Bar Providencia.
Jocelyn Law Yone, formerly Thamee DC
Chef Jocelyn Law-Yone // FORMER EXECUTIVE CHEF & CO-OWNER, THAMEE
RAMMY nominee for Rising Culinary Star, James Beard award semifinalist, and Guy's Grocery Games winner Jocelyn Law-Yone (a.k.a. Chef JoJo) was previously the executive chef and co-owner of Eater DC's 2019 Restaurant of the Year and one of Thrillist's dozen national Best New Restaurant picks, Thamee. A teacher, student, artist, and traveler who swims with sharks, she beat Bobby Flay on his iconic Food Network show with her signature Burmese dishes!
A lifelong creative, Chef JoJo grew up in Rangoon, Burma. At an early age, she learned that quality food is an essential ingredient for good dinner conversations. As a child, she often followed relatives to the market and watched how they used fresh ingredients to create fragrant and delicious meals from scratch. Even after Thamee was forced to close as a result of the global pandemic, Chef JoJo hopes her approach to Burmese cooking will continue to be enjoyed anytime people seek to create new memories with family and friends.
Donny Sirisavath,
donko foods
Donny is the talented Chef and proprietor behind the beloved Khao Noodle Shop/Darkoo’s restaurant in East Dallas. Born in Amarillo, Raised in San Antonio, Texas, he grew up in a household where his mother’s cooking was a constant source of inspiration. Donny’s early experiences in the kitchen taught him to appreciate his heritage and the important role that food plays in his culture.
Driven by his passion for Laotian cuisine and culture, Chef Donny aims to share his love of cooking with others. Each dish that he creates has a unique story behind it, drawing inspiration from his upbringing, his surrounding community, and the women in his family who have influenced his cooking style.
Since opening in December 2018, Khao Noodle Shop has received numerous accolades and widespread acclaim, including being named Best New Chef by the Dallas Observer, One of the Best New Restaurants by DMagazine, Conde Nast, and Texas Monthly. Furthermore, Chef Donny’s impressive achievements include being named the Second-Best New Restaurant in America by renowned publication Bon Appetit. Best New Restaurant recognition from USA Today. He has also been recognized as one of Food and Wine’s Top 10 Best New Chefs of 2020 and was a semi-finalist nominee for the 2020 James Beard Award.
Chef Donny’s culinary talents have garnered attention from a multitude of media outlets both domestically and internationally. He has been featured in prominent publications such as the Wall Street Journal, Munchies, Thrillist, and CBS Morning Show, as well as international outlets like POPTV Slovenia and 196 Flavors. Additionally, Chef Donny has been featured on the YouTube channel FungBros and was a guest on Kohl’s Healthy at Home.
Due to the pandemic, Donny and his business partners Tex and Noy were forced to close Khao Noodle Shop. However, they quickly pivoted and transformed the space into Darkoo’s Chicken Shack with the help of their friend and business partner Jimmy. This new venture focused on offering a variety of Asian fried chicken dishes, including Lao-style fried chicken, Japanese Karaage, and Thai Hainanese poached chicken.
Darkoo’s quickly gained a following and even went viral on social media platforms like TikTok andInstagram, garnering over 400k views. Chef Donny saw Darkoo’s as a way to continue curating Asian American cuisine that honored his Texan Asian American roots.
Unfortunately, Darkoo’ss also forced to close after out-of-state landlords locked all the tenants out of the shopping center. Undeterred, Chef Donny is currently working on hosting more pop-up events across the state to continue sharing his passion for cooking and bringing people together through food.
For Chef Donny, food is more than just sustenance; it is a language that he uses to express his joy for cooking and to bridge the gap between cultures. His mission is to create dishes that evoke the memories and flavors of his upbringing, while also celebrating the diversity and richness of the Lao Texan Asian American experience. Chef Donny is a prominent figure in his local community and has served as a spokesperson for various causes. He is dedicated to giving back to his community and supporting those around him, while also striving to make a lasting impact and inspire future generations.
Chef Donny is now focused on a new chapter: Donko Foods.