Dining
BY DACIA GARCIA
The bao slider ($5.50) has three options for meat: crispy chicken, fried tofu and pork belly.
Honey walnut shrimp ($17.95) is one of the restaurant’s most ordered items, owner Amy Chen said.
PHOTOS COURTESY SKY ASIAN FUSION
Sky Asian Fusion o ers Leander a mix of Asian avors
Amy Chen (bottom, second from right) and John Chen (top left) opened Sky Asian Fusion on Feb. 20, 2020.
Sky Asian Fusion can be found among Leander’s growing residential neighborhoods. The backstory Amy Chen and her brother John opened the restaurant in 2020 just before the COVID-19 outbreak. While they’ve built a strong to-go order community as a result, Chen said she’s working to expand dine-in appeal by enhancing the restau- rant’s ambience. “It’s not your traditional Chinese restaurant that you walk in with the Chinese decoration. Ours is very modern,” Chen said. A family a air Chen said her parents owned a restaurant in
Round Rock for 20 years, and John owned another in Avery Ranch for over 10 years. Still, she never thought owning a restaurant was in her future. “There’s a side where you’re like you never want to do this because it’s too much work and long hours,” Chen said. “But then you start, and for some reason, you’re just attached to it.” Must-try menu items Chen said the restaurant stands out from other Asian restaurants in the area because its dishes o er a mix of Taiwanese, Japanese and Chinese cuisine. She said the restaurant o ers distinct entrees such as the golden ribeye, the honey walnut shrimp with a cornstarch batter and the Taiwanese version of a bao slider.
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1825 Crystal Falls Parkway, Ste. 100, Leander www.skyasianfusions.com
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