In this episode of #20Years20Stories, Chef @dannyleedc shares how his relationship with his Korean identity has evolved over the years, especially through the lens of food and hospitality.
Mandu has always been more than a restaurant. It’s family, memory, comfort, and culture served one dish at a time. A huge thank you to @_sophiebrochu_ and @resy for sharing our story. Read the full piece through the link in our bio.
A little behind-the-scenes moment from the making of our *new* Bomnamul Salad - fresh, colorful, and dressed in a delightful strawberry doenjang vinaigrette.
Beef & pork, shrimp, or veggie, there’s no wrong way to order mandu @ Mandu. Enjoy these perfectly pleated eats steamed or pan-fried.
PS. you can purchase frozen ones as well so make sure you stock up!
Ever wondered what strawberry cheong brings to a dish? Chef @dannyleedc explains how it adds a bright, nuanced sweetness to both our new salad and dessert.
Happy Mother’s Day from our family here at Mandu 💐 Today (and everyday), we’re celebrating the moms, grandmothers, and mother figures who fill our lives with so much love.
There’s still time to join us tonight as we celebrate AANHPI Month and #20YearsOfMandu with a special collaboration dinner with Chef @erikbruneryang , Chef @steviechu , and Chef @susanbae .
Only a few tables remain, but the full menu will also be available at the bar for à la carte dining on a first-come, first-served basis.
This month, we reflect on the generations who came before us, the traditions they protected, and the paths they created for those who followed. AANHPI Month is a tribute to that legacy, and at Mandu, it’s one we carry with immense gratitude and pride 🇰🇷
In case you needed a reminder: dessert is looking *very* good over here. Our new kkwabaegi’s served with Korean plum glaze and fermented strawberry syrup. Think sweet, bright, and a little unexpected.
