These businesses aim to foster gut health with Korean-inspired foods
This week is all about gut health. From an Atherton resident dropping tech to start a yogurt business to brothers brewing broth like its coffee, we’re featuring two innovative businesses combining the owners’ Korean heritage and their passion for healthy eating.
Diana Lee went viral on social media in November for her video announcing her drastic career shift – quitting a six-figure job to start a Korean yogurt company. She’s been hosting sampling events and pop-ups all along the Peninsula, giving the community a taste for her Korean flavors, including omija (a traditional Korean tea) and maesil (tart green Korean plums).
Brothers Jonathan and David Kim are expanding their on-tap broth shop from the city to the Peninsula. Their small to-go shop sells many of the drinks you’d find at a typical cafe – matcha, chai, hot chocolate – but all are made with slow-simmered bone broth.
Stay tasty,
Adrienne
An Atherton resident’s new yogurt brand takes inspiration from her childhood in Korea
Diana Lee is a self-proclaimed yogurt freak. The Atherton resident and Gunn High School alum is so passionate about the gut-friendly, high-protein snack that she quit her tech job to start her own yogurt company – and she’s documenting the entire journey on social media.
Bone broth is coming to Burlingame, a Chinese tea chain sets its sights on Palo Alto and a new cafe pop-up opens in Mountain View
- Your next afternoon pick-me-up may just be a cup of bone broth. Trad Bone Broth is opening its second cafe, located in Burlingame.
- Auntea Jenny, a tea chain with more than 10,000 stores globally, is opening its first Bay Area location.
- Family-friendly pub Dutch Goose is celebrating 60 years in Menlo Park.
- After two decades in Redwood City, Wendy’s has permanently closed.
- Redwood City’s City Council recently discussed additional ways to regulate mobile and street vendors, prompted by complaints about noise, fire hazards and unpermitted food sales.
- The CA-TF3 Foundation is hosting its Crab Cioppino Feed on Saturday at 5:30 p.m. in East Palo Alto.
- Crystal Springs Tavern recently opened in San Mateo in the former The Field Club footprint.
- Early bird pricing ends Thursday for The HEAL Project’s annual Spring Ahead gala fundraiser at Sam’s Chowder House on March 25.
- Ni Chou Sha Kitchen, a northeast Chinese restaurant, recently opened in Santa Clara.
- Brisbane Lions’ Annual Crab Dinner Dance is Saturday at 5:30 p.m.
- Boltiful Fresh Kitchen and Molly Tea are coming to Santa Clara’s Rivermark Village, according to a press release.
- MIXT, a made-to-order salad spot, is opening its 20th location on Tuesday in San Mateo.
Quesa conchinita at Mayan Kitchen
If you’re looking for casual tapas-style dining, look no further than Mayan Kitchen in Sunnyvale.
Dishes such as salbutes (street food made with puffy, deep-fried corn tortillas), panuchos (corn tortillas stuffed with beans and fried), baos, empanadas and tamales come with just one on each plate, allowing you to sample a wide variety of dishes. Mayan Kitchen also offers an extensive vegan menu – think vegan kibis (a street food snack of stuffed, deep-fried cracked-wheat patties), lomo saltado, paellas and even cheesecake.
I tasted four dishes priced between $7.25-$8.25 each, and my favorite was the quesa cochinita, an ooey gooey quesadilla made with cochinita pibil (traditional Yucatecan slow-roasted pork), melted cheese and sharp pickled onions, smothered with spicy and tangy pibil sauce. The tender pork and hefty amount of cheese made it feel decadent, while the pickled onions and pibil sauce cut through the richness with acidity and spice.
Do not skip the horchata latte ($6.50). Warm and comforting, this hot beverage was perfectly sweet and cinnamony (despite the name, it does not contain coffee or dairy milk). I seriously might go back to Mayan Kitchen just to order this beverage.
Mayan Kitchen, 139 S. Murphy Ave., Sunnyvale; 650-305-6595, Instagram: @mayankitchenfood. Open Tuesday to Thursday and Sunday from 11:30 a.m. to 2 p.m. and 5-8:30 p.m., Friday and Saturday from 11:30 a.m. to 2 p.m. and 5-8:45 p.m.
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