Dining
BY KAREN CHANEY
Egg fried rice ($13) comes with egg, onion, scallion and choice of protein.
Twice cooked pork ($16) features sliced pork belly, cabbage and peppers sautéed with a slightly spicy sauce.
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
Kitchen Master serves Taiwanese, Chinese cuisine With a menu that encompasses traditional Tai- wanese cuisine like beef noodle soup and Amer- ican Chinese fare like orange chicken, Kitchen Master strives to “give the community what they want,” General Manager Melisssa Young said. Kitchen Master was opened in 2020 by Ian Peng. On the menu including braised beef wraps, hand-pulled noodles and chocolate buns. Young realizes some Taiwanese cuisine is an acquired taste and she is happy to help customers familiarize themselves with avors before decid- ing on a dish. “Our beef noodle soup is a very popular Tai-
Melissa Young is the general manager of Kitchen Master.
PRESTON TRACE BLVD.
wanese dish. Almost every Taiwanese person that comes here orders it because it’s that authentic,” Young said. Going forward In addition to the agship Kitchen Master in Frisco, there are also locations open in Georgia and Taiwan and a fourth location is slated to open in December or January in Southlake, Young said.
The top selling menu items at Kitchen Master are dumplings, which are made in the dumpling station visible from the dining area. “You can watch them hand make just about any- thing—from your dumplings to your pot stickers to the buns,” Young said. Culinary Director Sam Chang has been instru- mental in rolling out popular new menu items
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9285 Preston Road, Frisco www.kitchenmasterbistro.com
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