Shirley Chung is a culinary genius. With inspiring creativity, Chef Shirley brings together “modern American cuisine with a Chinese soul,” highlight traditional Asian flavors with imaginative and surprising accents that catch you off guard with remarkable delivery and execution.
What Chef Shirley and her business partner Stacie have done with the physical space is nothing short of spectacular.
Immediately after the sheer beauty of the place takes one back, you’re greeted by one of the best restaurant teams out there. The front of the house staff are on point—warm, hospitable, welcoming, and thoroughly professional. In fact, the entire staff are attentive, knowledgeable, friendly, and embody the culture of hospitality that Chef Shirley and Stacie have gifted the diner.
Clearly, the staff are make up an outstanding team that work together with what appears to be effortless camaraderie, the space itself is marvelous and warm, and of course the food is not only fabulous but is enjoyed as a experience unto itself.
The menu is clear, easy to navigate, makes sense as entire work of art, and reasonably priced for such outstanding food.
Chef Shirley’s scissor cut noodles are among the best I've ever eaten anywhere (and I've lived in/worked in/travelled in over 20 Asian countries). I ordered them off the brunch menu and then again with the red braised pork belly off the dinner menu as well.
What Chef Shirley has done is created an adventure in taste no doubt rooted in her deep integrity to honor excellent products, imaginative flavor combinations, and gorgeous plating presentations. Her focus on honest food and excellent service is well worth a visit to his hip and fresh spot that no doubt will be an innovation force in the region’s cuisine.
After my visits to Twenty Eight I have nothing but respect, admiration, and gratitude for the important work she and Stacie are doing to elevate culinary consciousness.