WHERE: Los Angeles (DTLA) / What happened to NoHo??

THE MENU: (2/20 - 2/24)

HOW+WHY: Our Story / LQ@SK

LQ @ SK / PARKING / CATERING / ARCHIVES

Contact us (anytime!): info@starrykitchen.com

TAAAAIWANEEESE FRIIIIED POOOORK CHOOOOPS (for lunchie-munchies & din-dins!)

(and just in case you were wondering too)

NOM NOM PORK (HIGHLY recommended in a sammie and/or wrap deliciousness) for DIN-DINS ONLY- tonight and tomorrah night foo’s!

So if you’re not following along this week, and you have “per chance” hit our “A.D.D.” and “all over the place” blog (I know, you were looking for pR0n too weren’t you?!?!)… this week is our 1 Year Anniversary, and we’re celebrating by doin’ a fun (for some) Fan Favorite Week/”Best Of”-shenanigans!

And while the CRISPY TOFU BALLS (which is tomorrow, don’t get confused oh newbie readers ^_^) are probably the most verbally coveted and talked about dish we have: the TAIWANESE FRIED PORK CHOP is actually our TOP SELLING dish of ALL TIME (“all time” = 1 year only of course :D)

SO show up early, figure out your strategy, and don’t F’ UP if you REALLY want this (reminder: at lunch OR dinner) because we’ve pretty consistently ran out of EVERY SPECIAL THIS WEEK around 12.30p if not sooner (or sometimes later). Because if you do show up late THIS might happen to you:

i.e. you’ll get me faux crying in some crazy outfit+possibly drawn on mustache with the item crossed out on board which will want to make you kick me in the “nads” REALLY FRICKIN’ HARD.. and we don’t want that, now do we?!?! well, at least I DON’T want that ‘cause that would HUUURT!

And oh yeah, even though I PROMISED I would try to make it… doh, I’ll admit.. I FORGOT soooo:

NO DURIAN FLAN CHEESECAKE THIS WEEK (next week? yes)

Much love to y’all (& good luck chockos),

TEAM SK

ZOMG.. I JUST noticed yesterday was our 1 YEAR ANNIVERSARY of when we started the illegal+underground experiment that was/is… STARRY KITCHEN!

HOLY… MOOOLY!

Here’s the craptacular flyer I made for it above too! NICE!

1 YEAR (and this is wk #14 @ SKDT for anyone that’s keep track).

It’s a lil hectic so I don’t have much to say… but how RAD is that. 1 year!

Xoxo,

TEAM SK

Today we take a break from our regularly scheduled NEW WAVE WEDS!! for…

our ACTUAL 1 YEAR ANNIVERSARY OF BEING LEGIT!!! (HOOOLY MOOOLY!)

On Feb 16th, 2010, we started something we had NO IDEA would work.. we had NO IDEA if people would tolerate a rotating menu.. and NO IDEA if people would tolerate a little bit of cursing and passion with their food at lunch time too. It’s not to say EVERYONE is into it, but obviously enough have been for us to survive at least a year. And for that we’d like to say…

MWAHAHAHAHAHHAHA…

…

and THAAAAANK YOOOOOOU! ^_^

There’s so much to say, and so little time (plus if you come into the restaurant already you should I know I have a LOT to say anyway) so we’ll just get into the dish “du jour” for the Fan Fave/”Best of”-foolery:

BRAISED COCONUT PORK… BELLY

aka

While ALL the dishes this week are our signatures, this dish is THE dish that was the catalyst for EVERYTHING!!

This was the one that we started experimenting with.

This was the one we started the illegal+underground with.

This was the one that helped us get CRAZY #’s of pre-orders outta our apartment at one point in time (we’ve had double the amount displayed in the pic below before)

This was also one of the original dishes we started “legitimately” with as well. (and THIS dish is pictured WAAAAY above too! LOL)

Without The BRAISED COCONUT PORK (aka “THIT KHO”), we possibly could have never started Starry Kitchen (and used this crappy flyer above to start it!)

Oh yeah… this waivers at being my FAVORITE dish of all possibly because

• I AM Vietnamese!
• I grew up with it all my life 
• And now because we’ve decided to stick with PORK BELLY I think ALL the way through from this day forward with this dish!

It’s been an incredible ride.. and we’re still here so if you’ve actually read THIS FAR take heed my advice ONCE AGAIN (come EARLY or CALL EARLY [w/ 4 orders minimum during the lunch rush) if you want you some. Or you’re gonna get this crappy look on my face (sans sombrero since that was SO yesterday!)

The last and one time we did this with pork belly, it was an OVERWHELMING response to… well pork belly which was surprising to us (we thought the area would be too corporate for that!), and especially to my stomach because I DIDN’T even get to eat this dish that one time. haha

Either way, hope you come out (even though there’s cruddy rain) and come try it. It’s REEEEEAAALY comforting… and so FREAKIN’ DELICIOUS too!

…

And since I HAVE been doing it for a year.. I lied on the NEW WAVE WEDNESDAY stuff. Let’s do an easy one that EVERYONE knows (to cheer us up maybe a LIL bit on this crappy rainy day!)

Xoxo (for EVERYTHING),

TEAM SK

Happy Sunday everyone,

WOW, we’ve come along way in about 7 months!  For those that lurk on the mailing list and just look at all the pictures and haven’t stopped by in a while (or those I have voluntarily added, feel free to ask me to take you off ^_^), there has been a TREMENDOUS wave of AWESOME newcomers mainly from our favorite friend, YELP! Thanks to you guys for supporting our “underground covert culinary…kitchen” which now has NINETEEN 5-star reviews.  HOLY CRAP! ^_^

Also, if you guys didn’t know, TODAY (11/15) is our ONE YEAR WEDDING ANNIVERSARY.  It’s not a gimmick, it’s not a joke, and is this real???  Either way, just thought we’d let you know.  Here’s a cheesy wedding photo from US above.  And of course, the only thing we ask is that you stop by and enjoy our food. ^_^

THE DISHES

NOW onto the food.  This time we’ll start FIRST w/ the KOSHER/VEGGIE dish.  I’ve told MANY of you guys about this and the miracles of Young Green Jackfruit, but if you haven’t heard it here’s what I always say,

“it’s not like it’s yellow exotic counterpart because it has NO flavor.  So in order to cook it, you HAVE to braise it and infuse the flavor into it.  But something miraculous happens when you do this: it takes the texture of pulled pork.  And many of my vegetarian friends get mad at me when they first try this because they think it’s pork!”

With that said, the veggie is VN BRAISED COCONUT JACKFRUIT. Be warned that THIS is SUPER limited if you want to try it.  And because I’ve been pretty bad (sorry guys!) at holding stuff in limited quantity back successfully THIS is going to be first come, first served.  For those that are curious, you can always do the half/half order on the taco. ;)

And like the subject says, the MEAT is one of our “signature” dishes: VN BRAISED COCONUT PORK (aka THIT KHO) served w/ sliced hardboiled eggs boiled in the coconut stew.  Is this good?  You bet your bottom dollar it is sucka!  It’s this blogger/eater’s favorite dish of the 15 dishes we’ve served thus far.  You may not agree, but we thinks you may like it regardless.

Lastly, the SIDE.  Well, as of this email the KITCHEN NINJA doesn’t know exactly what it will be… but she does know it will be a form of fried rice.  If you’re like me, we’ll just trust her to make something amazing and try it once it’s served. :)

11/21 Saturday Service Downtown

Okay, this post’s getting long, so if you want more details go HERE for more info: http://bit.ly/aQiNL

Or just email me, call me, Facebook wall post us, PM me, tweet me OR just show up to service and ask us about it.  If you can come, PLEASE come. :)
Thanks everyone, and we’ll see ya from 12-3p.

Xoxo,

TEAM SK