Spring | Klein Edition - January 2020

DINING FEATURE

BY ADRIANA REZAL

The Wok’n Beef ($17.95) consists of stir- fried, cubed let mignon served with lime and steamed white rice.

Paul Huynh (right) and father-in-law and head chef Taylor Chung (left) opened Fu Manchung two years ago.

The Pho-Rollee ($5.95) consists of two beef meatball egg rolls served with hoisin sauce, Sriracha hot sauce and beef broth.

The Vermicelli BoomCha Y’all ($11.95) contains beef, shrimp and egg rolls, served with a sweet and spicy sh-based sauce. (Photos by Adriana Rezal/Community Impact Newspaper)

FuManchung Restaurant serves Asian-fusion dishes alongside familial atmosphere F u Manchung co-owner Paul Huynh said he is always look- ing to take up a new challenge. born in Vietnam, so growing up, [his cooking] always had a dierent air to it—I call it his own style.” According to Huynh, the restau- rant’s small menu has enough partnerships in the restaurant business [are] very tough,” he said. “A lot of people I know have split or things didn’t end well, but since it’s within the family, you’ve got to make it work again.”

FuManchung 3416 FM 2920, Ste. 210, Spring 832-791-5873 www.fumanchung.com Hours: Mon.-Sat. 11 a.m.-3 p.m., 5-9 p.m.; closed Sun. with cream cheese and imitation crab. Step 1: Dip the egg roll skin in egg yolk to prep for rolling. Step 2: Spoon in the lling. Step 3: Roll halfway, fold in its sides and nish the roll. KEEP ON ROLLING The Crabby Cream Rolls are made

That was the idea Huynh said prompted him to leave the corporate world and pursue a 10-year career in wedding photography. According to Huynh, it was also what motivated him to start the Asian-fusion restau- rant Fu Manchung two years ago with his father-in-law, Taylor Chung, who serves as a co-owner and head chef. As a Vietnamese American, Huynh said he grew up with traditional Viet- namese food and eateries but knew there was a way to do it better. He said if he were to open a restaurant, his father-in-law would be head chef. “My father-in-law is a little unique,” he said. “He’s Chinese, but he was

variety to accommodate everyone’s palate. Inspired by Vietnamese, Thai, Chinese and American cuisines, the menu oers dishes, such as the handrolled Flying Eggrolls, which are made with a family recipe of pork, vermicelli noodles and vegetables; a vegetarian Pho-MyVeggies soup bowl; and a KetoNoodlish stir fry that accommodates ketogenic diets. Huynh said working with Chung allows their business partnership to thrive because they are in it together as a family. “A lot of times, I’ve noticed

In the future, Huynh said he hopes the restaurant can donate 10% of its proceeds to support mission trips and projects to underdeveloped countries. “That’s our heart, too,” he said. “Part of our passion is trying to help the community.” Until then, Huynh said they will continue to support the community in other, smaller ways, like supporting other local businesses. “Every family has a story, so I think it’s very important that we support local,” he said.

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