Father's Day and Re-Opening
Uncle John in his “office” at The Hood
As guests have started returning to the restaurant for dine-in service, some have remarked that it’s almost as if a bad dream has passed. Except for our team wearing masks, the restaurant seems to be “back to normal.” That’s kind of true. We’ll tell you more about that in a moment. But first, Father’s Day is almost here and we want to give you a chance to order a brunch kit for Father’s Day.
“Uncle John”
Uncle John talking about team work and company culture pre-opening The Hood Paris 2.0 last September
In Asia we are taught from very young to refer to elders we are not related to as “uncle” or “auntie.” That tradition continues on at The Hood with Pearl’s dad, who has been Uncle John not just to our team here at The Hood, but even to some of our customers.
From Day 1, through the renovations, and through all the milestones we’ve hit here at The Hood, he has pitched in to help us every step of the way, whether it was cleaning, sharing our story with his network, or giving advice to Khanh Ly and Pearl about management, team building, and company culture. He’s even given advice to some of our clients on their career options, drawing on his career in Quality Assurance for a large corporation. It’s been a great blessing to have an informal management guru “on tap” to help support us when morale (and finances) were sagging. Building a restaurant is a long and hard journey, friends!
So, this Father’s Day is dedicated to all the “Uncle Johns” in our lives: those men who help support us. You can commemorate them with a weekend brunch kit or a banh mi kit!
Dine-In is Back!
To comply with the laws our indoor seating has been reduced to 32 from 47, but we have added 12 seats to our little terrace, which we have permission to have until the end of September. Summer’s here, which also means a seasonal menu to complement our mainstays of chicken rice, nasi lemak, beef rendang, and our array of banh mis.
We are putting the final touches on that menu, but to give you a sneak preview we will focus on four items:
Kaya is BACK! You can taste our delicious house kaya in combination with delicious brioche buns from Mamiche.
VFC. What’s that you say? It’s Vietnamese Fried Chicken. This dish comes from Khanh Ly’s childhood and is a take on the chicken flavors she is used to (think chili powder in the batter) but with her own twist (these chicken bites are done in buttermilk and flour, which is traditional in the American South). As if that wasn’t enough, there’s a trio of dipping sauces: a rich mint yogurt (cool), sambal (spicy!), and sriracha mayo (keeping the peace between the cool and spicy sauces).
One of your options to wash down these tasty treasures is a Sriracha Bloody Mary. Do we need to say much more than that?
Another is our Oat Milk Tea. Think of it as a more refined teh tarik, as it features oat milk, cardamom, black tea, and tonka beans. Trust us, you’ll love it, and it’s a great finish after you’ve had some of the VFC with a Sriracha Bloody Mary.
We also have new hours. We’re open from 9h-16h weekdays and 10h-18h on the weekends and we offer pre-ordered pickup / takeaways/ terrrace seatings from 18h-22h Tues-Saturday.
Okay, we’ve got to get back to taste-testing the new menu (tough job, but someone has to do it!) and getting the menus ready to welcome you back in force starting June 22nd!