In the past year, three bold new Asian restaurants have joined the local food scene—each one bringing vibrant, far east flavors and a fresh perspective to the table. Whether it’s the sweet heat of Korean gochujang, the comforting herbs of Vietnamese pho, or the crispy, spiced bites of Indian street food, these spots are here to challenge your taste buds in the best possible way. If you’ve ever wanted to try something totally new, now’s the time—and these are the places to start.
Mirchi Indian | Street Food
Hakka Noodles
Think of these as Indian-style stir-fried noodles. They’re tossed with colorful veggies, soy sauce, garlic, and spices for a savory, slightly spicy kick—comfort food with a fun, flavorful twist.
Uthappam Sampler
Uthappam is like a thick, savory pancake made from fermented rice and lentil batter. The sampler gives you a few different toppings—like tomatoes, onions, or chilies—so each bite has its own unique flavor. Think of this like your new favorite flatbread.
Bombay Sandwich
This popular Mumbai street snack layers sliced veggies like cucumbers, potatoes, and tomatoes between buttery bread with a spread of spicy green chutney (a tangy relish/jam hybrid). It’s grilled until crispy and hits that perfect mix of cool, spicy, and crunchy.
Aloo Tikki Chaat
Imagine crispy potato patties topped with tangy tamarind sauce, yogurt, and a sprinkle of spices. It’s warm, cold, crunchy, and creamy all in one bite—basically, a flavor party.
Dahi Batata Puri
Think of this as a spicy cream puff! Crispy, hollow shells are filled with potatoes, spice, and cooling blast of yogurt. They’re bite-sized and packed with flavor and texture—crunchy, creamy, tangy, and just a little spicy.
Nutella Dosa
A dessert version of the classic South Indian dosa! This one is thin and crispy like a crepe, drizzled with gooey Nutella and sometimes banana or nuts. It’s sweet, indulgent, and totally crave-worthy.
Nutella Dosa
A dessert version of the classic South Indian dosa! This one is thin and crispy like a crepe, drizzled with gooey Nutella and sometimes banana or nuts. It’s sweet, indulgent, and totally crave-worthy.
Uthappam Sampler
Uthappam is like South India’s take on pizza, if you will. Toppings aren’t just added—they’re cooked right into the batter: juicy tomatoes, crisp onions, fiery green chilies, maybe even some grated carrot or curry leaves. Crispy on the outside, tender in the middle, and begging to be dipped in coconut chutney or dunked in sambar.
BaBbi BaBbi | Korean Kitchen
Bibimbap
Think of this as your new favorite fried rice, as beautiful as it is tasty. It’s topped with sautéed veggies, a fried egg, spicy gochujang (Korean chili paste), and your choice of meat or tofu. Once you mix it all together, you get a warm, savory, spicy blend of textures—but the best part might just be the crispy layer of rice at the bottom. It’s usually served with traditional Korean sides like kimchi, pickled radish, and seasoned sprouts, making it a complete and satisfying meal.
Kimbop
Kimbop looks a lot like sushi rolls, but with a Korean twist. It’s made with seaweed-wrapped rice and filled with veggies, egg, and your choice of seasoned meat—fresh, flavorful, and perfect for snacking or lunch on the go.
Kimchi Korean Pancake
This crispy, savory pancake is packed with chopped kimchi (fermented spicy cabbage) and a bit of batter, pan-fried to golden perfection. It’s spicy, tangy, crunchy around the edges—and totally addictive.
Galbi (Korean Short Rib)
These are tender, marinated beef short ribs grilled until smoky and caramelized. The marinade is sweet, savory, and garlicky, and the meat practically melts in your mouth. Utterly addictive!
Japchae (with Shrimp)
A classic Korean noodle dish made with glassy sweet potato noodles stir-fried with your choice of protein, colorful veggies, and a slightly sweet soy-based sauce. It’s light, chewy, and full of savory-sweet flavor in every bite.
Bibimbap
Bibimbap literally means “mixed rice,” but that undersells the whole experience. The real plot twist? If you’re lucky enough to get it dolsot-style (in a hot stone bowl), the bottom layer of rice turns into golden, crunchy treasure—like nature’s reward for patience. It’s been fueling Korean tables for centuries, originally as a way to use up leftovers, and now as a cult favorite among food lovers who know that texture is everything.
The Fifth District
Vermicelli Noodle Bowls (Bun)
These are light, refreshing noodle bowls made with thin rice vermicelli, fresh herbs, pickled veggies, and your choice of protein like grilled chicken or pork. Everything gets topped with crushed peanuts, fresh vegetables, pickled daikon and carrots, and a tangy, slightly salty-sweet dressing. It’s like a salad, but way more fun.
Pho
Vietnam’s famous noodle soup! It’s a warm, comforting bowl of broth simmered for hours with spices like star anise and cinnamon, filled with rice noodles, fresh herbs, and thin slices of beef or chicken. It’s cozy, flavorful, totally slurp-worthy, and infinitely better than grandma’s chicken noodle.
Takoyaki
Think savory doughnut holes—crispy on the outside, gooey on the inside—stuffed with tender bits of octopus. These golden Japanese street snacks are topped with tangy sauce, creamy mayo, and a sprinkle of bonito flakes. Fun to eat, super snackable, and often spotted at Vietnamese street food joints, too.
Bao Buns
Soft, fluffy steamed buns that are usually stuffed with savory fillings like pork belly, fried chicken, or tofu. They’re pillowy, a little sweet, and the perfect handheld comfort food.
Banh Mi Sub
A Vietnamese take on the French baguette sandwich—crispy bread filled with savory meat (like grilled pork or chicken), crunchy pickled veggies, fresh herbs, and a kick of chili or mayo. It’s spicy, tangy, crunchy, and totally satisfying.
Pho
Born on the streets of Hanoi and later zhuzhed up in the South with extra herbs and hoisin, pho is Vietnamese cuisine in a bowl: balanced, layered, and full of soul. The broth can take up to 12 hours to perfect—before you even get to the noodles, fresh herbs, and spicy sriracha swirl. Pro tip: pho rhymes with “duh,” not “dough.”
