Boy meets girl. Girl brings boy home to meet mom. Mom cooks for boy. Boy is smitten with mom’s cooking and they all live happily ever after. Plot of a rom-com? Nope–it’s the story of Ming Oun’s Kitchen.
You might catch Darius Hilario and Kelly Ouk’s Cambodian-Filipino pop-up at Bica in Normal Heights, Pizza Kaiju in Barrio Logan, La Mesa Wine Works, or The Soap Factory in Logan Heights. Most dishes center around Ouk’s family’s Cambodian comfort food, with dashes of Hilario’s Filipino heritage and other Southeast Asian influences. Chicken wings might have fish sauce (Vietnamese), or maybe salt and pepper (Cantonese). Sometimes there’s mango sticky rice (from Thailand). It’s a conglomeration of flavors from that part of the world, and it’s delicious. But it all started in Ouk’s mother’s kitchen.
Ouk’s mother’s family was displaced from Cambodia during the Khmer Rouge era of 1975-1979, but she managed to pass down the recipes they had made for generations. The name “ming oun” (pronounced ming own) is for Ouk’s mother, which translates to “younger aunt” or “auntie” in Khmer. And Hilario grew up in the Philippines—the marinade he remembers fondly from childhood (banana ketchup, soy sauce, and black pepper) is slathered on Ming Oun’s liempo (pork belly).
Neither Hilario nor Ouk is a formally trained chef—just experimentation, often centered around memory. “We just want people to feel [at] home,” says Hilario.
Link in bio for the full story by @thedelightedbite .
Seattle, we’re coming for you!
We are collaborating with @mingouns and popping up at The @thewaylandmill on Tuesday June 9, 5–9pm. Come find us for a night of good food, good music, and good company.
@ohanhoi will be providing some amazing desserts and the @nate.spade jazz trio will be setting the vibe with some live jazz.
A huge thank you to @aluc.oiii and @thewaylandmill for making this happen. So excited to finally bring our food to Seattle 🙏
📍 The Wayland Mill
🗓️ Tuesday, June 9
⏰ 5–9pm
MATCHA AND FRIENDS 🍵
Next Friday we’re back at Friends of Friends for another matcha pop up. This time our friends @mingouns will be joining us with their mango sticky rice 🍚 🥭
We will be serving a special matcha menu in collaboration with FoF plus MATCHA MANGO STICKY RICE in collaboration with Ming Ouns 🙈
05/22 10am-4pm
Bring your friends ✨
Happy to be finally be working with @serahogar
Some of my favorite scents, limited quantity available this Saturday at @chancescoffeesd !
Illustrated by the one and only @eatmashimaro
#serahogar #smallbusinessowner #entreprenuer #AANHPI
aapi month at chance’s coffee
✨heritage highlights ✨
saturday, may 9
@kaphemuna collab drinks and bar takeover 8am-3pm
food by @mingouns starting at 10am
jewelry by @ntsbracelets at 10am
see you this weekend at @chancescoffeesd
#sandiego #sandiegoevents #sdevents
![Boy meets girl. Girl brings boy home to meet mom. Mom cooks for boy. Boy is smitten with mom’s cooking and they all live happily ever after. Plot of a rom-com? Nope–it’s the story of Ming Oun’s Kitchen.You might catch Darius Hilario and Kelly Ouk’s Cambodian-Filipino pop-up at Bica in Normal Heights, Pizza Kaiju in Barrio Logan, La Mesa Wine Works, or The Soap Factory in Logan Heights. Most dishes center around Ouk’s family’s Cambodian comfort food, with dashes of Hilario’s Filipino heritage and other Southeast Asian influences. Chicken wings might have fish sauce (Vietnamese), or maybe salt and pepper (Cantonese). Sometimes there’s mango sticky rice (from Thailand). It’s a conglomeration of flavors from that part of the world, and it’s delicious. But it all started in Ouk’s mother’s kitchen.Ouk’s mother’s family was displaced from Cambodia during the Khmer Rouge era of 1975-1979, but she managed to pass down the recipes they had made for generations. The name “ming oun” (pronounced ming own) is for Ouk’s mother, which translates to “younger aunt” or “auntie” in Khmer. And Hilario grew up in the Philippines—the marinade he remembers fondly from childhood (banana ketchup, soy sauce, and black pepper) is slathered on Ming Oun’s liempo (pork belly).Neither Hilario nor Ouk is a formally trained chef—just experimentation, often centered around memory. “We just want people to feel [at] home,” says Hilario.Link in bio for the full story by @thedelightedbite.](https://sp1.picnob.com/p/pt_6764406445273516153150_0_02bdbb43da3e29ad778fb0ed8cabc41c.jpg?o=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&h=a7f5384e5a0ba1db8e4b566ba82b2407)
