Opening Spring 2026, this new concept from Chef Ming Pu brings a bold take on Taiwanese cuisine through a New American lens, reflecting the melting pot of cultures behind it.
As he puts it, he wants people to leave saying “I don’t know what that was, but it was amazing.”
It still may be a construction zone, but the vision is clear. This is one to watch.
Consider this your early head’s up.
#styleblueprintlouisville #louisville #local
I’ve been quietly working on this one for a while.
It comes from two foods that defined my childhood in Taiwan — Taiwanese beef noodle soup and soup dumplings — and the idea was simple: what if they were the same dish?
The dumplings are filled with long-braised beef shank and beef noodle broth that’s set into aspic so it melts back into soup when steamed. You bite into it like a xiao long bao, but it tastes like a full bowl of beef noodle soup.
Then it’s finished with hot broth, tendon and bone marrow from the braise, pickled mustard greens, cilantro, and scallions so it stays rich but balanced.
Beef noodle soup was comfort and everyday life for me growing up. Soup dumplings were the first food that made me notice precision and craft. This has been an ongoing R&D project — trying to turn a childhood memory into a single bite.
Not traditional, not fusion — just a memory you can eat.
📸 @kriech_higdon_photography
Taiwanese beef noodle soup isn’t just a dish — it’s history in a bowl.
Born from mainland Chinese influences and shaped into something uniquely Taiwanese, it became a staple across night markets and family tables. Every region has its version. Every family has their memory.
Growing up in Kaohsiung, Taiwan, it was one of those flavors that defined a time in my life — the depth of the broth, the spice, the suan cai cutting through the richness. It’s a flavor I’ll never forget.
I wanted this to eat like a pasta dish. But the moment you taste it — if you’ve ever had a real bowl of beef noodle soup — that nostalgia hits. And if you haven’t, it becomes a whole new bowl of flavors to discover.
Lumache coated in a reduced beef noodle broth. Suan cai woven through. A beef fat emulsion carrying that slow-simmered richness.
Not fusion for the sake of it — just memory meeting technique.
Kaohsiung to Kentucky
Photo by @ultraclay
Last week in NYC reminded us exactly why we do this.
We were incredibly honored to cook two collaboration dinners with our friends at @wenwenbk and @winsonbrooklyn — two restaurants that have helped shape how modern Taiwanese food is seen, felt, and celebrated in this city.
As we get closer to opening TANA in Louisville, being back in New York — cooking alongside chefs we admire, in a city that continues to push culture forward — felt full circle for us.
The rooms were packed.
The energy was real.
And the love from the NYC community was overwhelming.
Thank you to everyone who came out, supported us, shared a table, and believed in what we’re building.
We’re deeply grateful — and we’re carrying this momentum home with us. 💛
Photo by @ultraclay
A bridge between where I come from and how I cook today.
This dish is my Three Cup Tuna Tartare — a nod to the classic Taiwanese three cup chicken I grew up loving, re-imagined through a New American lens. Same soul.
Same balance of soy, sesame oil, and aromatics.
But instead of a wok and bone-in chicken, it’s pristine tuna — dressed, folded, and finished like a tartare. 🐟
Old flavors. New technique.
Tradition, translated through who I am now.
My love for both worlds is what created this dish — and this is exactly how I want to cook at TANA.
Photo by @ultraclay
#louisvillefood #taiwanesefood
Last week, @minghpu brought dishes from his forthcoming @tanalouisville to Brooklyn for collaborative dinners at @wenwenbk and @winsonbrooklyn . Looking forward to getting down to visit when it opens up this spring.
We’re honored to host @minghpu for a collaborative Taiwanese menu on Thursday 1/29. Ming has been a friend of the house since the early days so this has been in the works for a while, and perfectly coincides with a restaurant opening he’s been working on for a long time.
Chef Ming, his wife @cmariepu and beverage director @hibiki.smalls are opening @tanalouisville this spring.
Tana will be a Taiwanese New-American restaurant in Louisville KY.
Menu to come closer to the date, but get a reservation in advance thru @opentable 🫡
Art by @omguac 🙏💙
"Mapo Tofu Cavatelli — a love letter to my past and my palate."
If you’ve followed my cooking over the years, you know I used to be obsessed with pasta. A blank canvas that taught me technique, discipline, and patience.
But Mapo Tofu? That’s comfort food. It’s home. Bold, spicy, numbing, deeply savory — everything I crave when I’m missing the flavors I grew up with.
This dish is where those two worlds collide. Hand-rolled cavatelli meets Sichuan soul. A dish that’s equal parts nostalgia and evolution — just like the journey I’ve taken as a chef.
Thanks for riding with me all these years — we’re just getting started.
#MapoTofuCavatelli #TaiwaneseSoulItalianTechnique #ChefLife #FoodStory #EastMeetsWest #HandmadePasta #MapoTofu
Xiao Long Bao + ShengJian Bao Combo / Tana Chili Sauce / Kong Yen Black Rice Vinegar / Lots of scallions and sesame.
R&D Part 2 for @tanalouisville
#louisvillenoms
#taiwanesefood
#bonappétit
We went and visited our dear friend @chefdesteno at @aifiori earlier this week also. The hospitality and food/drink are always exceptional. Thank you, chef, for taking the time to meet with us and also taking such good care of us with your busy schedule!
We stopped by @crownshynyc for dinner and @overstory for after dinner drinks earlier this week. Crown Shy has been on my list of places to check out since 2019, and it was super solid. The overall experience was amazing. After dinner, we were able to go up to their cocktail bar called overstory. Their cocktails were exceptional and were executed with so much technique and purpose.
Our first stop in NYC this past Monday was at @marearestaurants . It's always a top-notch experience, and the food and beverage are always exceptional! Thank you @chefdesteno for taking care of us!
