Celebrating Sakaya Kitchen’s second anniversary! Hail to Hale! I so remember when he burst into the Miami midtown scene two years ago today (it’ll be 18th by the time I finish this.) I met his parents on his first day and his dad told me he started experimenting with food at 9 years old. Well, he’s done a nice job of experimenting cause I’ve liked everything I’ve tried!
I love this concept – GOOD Asian fast food, we need to have MORE IN MIAMI!!! It has a modern look with a wall chalk board filled with daily specials, many are Korean street food items. Richard uses many locally sourced ingredients and has the flavors DOWN! His slant is towards Korean flavors even though his mom is Filipino. There’s never a dish where the pickle is too sour or spicy, the balance is perfect. I never mind paying when the food is good, some of the dishes are on the expensive side but so worth it especially when you consider it’s all made from scratch.
From what he’s told me, many of his cooks didn’t even go to culinary school, he trained them. They must have good taste buds or Richard must have good quality testing. I think I must have tried nearly everything on the menu at Sakaya except for daily specials and taken way too many photos to be able to include in one post. People have asked me if I know his famous honey ginger brussel sprouts recipe, why bother, just go eat it there! Pork belly baos, soft shell crab or Calamari baos, everything in a bao is good even though we’re not fans of carbs.
Left: Richard’s wife, mother-in-law & first baby girl, adorable. Middle: menu board kept getting crossed off cause food ran out.
Right: Lines were ridiculous at first Food Truck Fest at Adrienne Arsht Center, downtown Miami.
Here’s my first attempt at shooting video outdoors but great audio of Richard at the Fest.
Random photo gallery from the last 2 years which includes the debut of Dim Ssam a Go Go, at the first Food Truck Fest(above.) He’s now got 2 food trucks and just opened a Sakaya Kitchen, downtown Miami which I must try out. Waiting for South Beach location.
Left: Pork belly buns. Right: my husband and my all-time favorite is the Angus Bulgogi Burger.
Tater tots are delish but too much carbs for us.
Left: Honey Orange Ribs, slurp. Right: Koren Beef on bed of salad and pickled sprouts.
Left: Chef Richard Hales, Chef Michael Schwartz of Michael’s Genuine Food & Drink paid a visit to congratulate Richard on his first anniversary! Right: Shirt promoting Dim Ssam a Go Go.
I practically ran to Sakaya Kitchen when I got back from my Hong Kong trip in July, so homesick for Asian food! Richard sent over my favorite Korean Banchan! We also had another of our favorites, Dae Ji Pork Tenderloin with buttered broccoli and coconut rice which is so addictive, the balance of sweet, savory and spicy, here’s the post.
For other reviews that give much better background about Richard (I’m just all about the food), check these:
New Times: Serious Asian food with no frills
Food for Thought: Sakaya Kitchen Midtown Miami
Sakaya Kitchen: Eater Miami
Me. Egg with tater tots. Waffles & wings. Sakaya Friends came out to celebrate 1st anniversary.