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    it was all yelo

    6-foot noodles, Chinese doughnuts, and bread bowls: Katy's star chef serves up new menu

    Eric Sandler
    Apr 20, 2022 | 3:15 pm
    Chef-owner Alex Au-Yeung.
    Chef-owner Alex Au-Yeung.
    Photo by Kimberly Park

    Never accuse chef Alex Au-Yeung of resting on his laurels. The chef-owner of Katy's acclaimed Phat Eatery has made some big changes at its sister restaurant Yelo.

     

    Originally opened last year as a venue for banh mi and other Vietnamese street food like vermicelli bowls and spring rolls, Au-Yeung has broadened the concept to include a more diverse mix of options that nod to his favorite bites from Southeast Asia and the dishes he learned to cook working in Cantonese kitchens in Hong Kong and America.

     

    It's a fun mix of flavor from the chef, who recently earned a James Beard Award semifinalist nomination in the Best Chef: Texas category and is a finalist to win Chef of the Year in the 2022 CultureMap Tastemaker Awards.

     

    “From Yelo’s inception, we wanted to offer food we enjoy eating every day and without the boundary of being authentic or not,” Au-Yeung said in a statement. “In every country, there are big variations between north and south, east and west. Where you grew up, in a city or village, your family's cultural background, there are many differences in food traditions. No need to worry if that's the way you ate when you were a child in Hong Kong or Houston or how your grandmother cooked it. Just enjoy.”

     

    Yelo's most popular banh mi (grilled chicken or pork, cold cut combo, crispy tofu, and beef rendang) will remain on the menu, but they'll be joined by a wide range of new dishes. For example, Au-Yeung will serve Phat Eatery's signature beef rendang and Malaysian chicken curry in San Francisco-style bread bowls. Dumplings, already available as part of Phat Eatery's dim sum offerings, will come filled with pork and Chinese chives, chicken, or vegetables, while a crispy Nutella-filled option will end meals on a sweet note.

     

    Perhaps most intriguing is Au-Yeung's introduction of hand-pulled noodles. Stretched to between 5 and 6-feet-long, they'll be served in a 12-hour broth with beef shank, tomato, and chili oil.

     

    For dessert, Yelo will serve Chinese doughnuts (youtiao). They'll be available with toppings such as Ube & Cheese Milk Foam and The KBP (kaya butter [Malaysian coconut jam], pandan ice cream, rainbow sprinkles, toasted coconut, and curry powder). Pair with drinks such as iced coffee, milk tea, lemon tea, and juices.

    Beef soup with hand-pulled noodle.

    Yelo beef noodle soup
      
    Photo by Kimberly Park
    Beef soup with hand-pulled noodle.
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    one night only

    Award-winning NYC chefs join Houston rising star for pop-up dinner

    Eric Sandler
    Jul 10, 2025 | 4:45 pm
    Barbacana restaurant interior
    Courtesy of Barbacana
    Barbacana will host the special dinner on July 22.

    One of Houston’s rising star chefs is teaming up with two of his mentors for a one-night-only experience. New York chefs Fabián von Hauske-Valtierra and Jeremiah Stone are coming to downtown restaurant Barbacana on Tuesday, July 22 for a collaboration dinner with chef-owner Christian Hernandez.


      
     
     
     
     
     
     
    View this post on Instagram
     
     
     
     
     
     
     
     
     
     
     
     
    A post shared by Barbacana Restaurant (@barbacanahtx)


    Stone and von Hauske-Valtierra earned a Michelin star and a Food & Wine Best New Chef award for their New York City restaurant Contra. First opened in 2013, Contra served an affordable tasting menu of dishes that could change from night to night based on available ingredients. It closed in 2023. The chefs opened a new concept called Bar Contra in 2024.

    Hernandez worked at Contra as a line cook in 2016 and 2017, which is when it first earned a Michelin star. He tells CultureMap that he turned down an offer from Eleven Madison Park, then considered one of the best restaurants in America, to cook at the smaller, more innovative Contra.

    “It really shaped everything I did afterwards,” Hernandez tells CultureMap. “Their level of creativity, their confidence and comfort with what they do — we’d change the menu every couple of days. It showed me a lot of what it takes to perform on that level consistently.”

    For the collaboration dinner, Stone and von Hauske-Valtierra will prepare three dishes alongside three dishes from Hernandez and the Barbacana team. Even though the dinner is only a couple of weeks away, Hernandez hasn’t finalized the menu yet. The plan is to shop for ingredients the day before and let them dictate what’s served.

    One possibility is a dish Hernandez is testing that’s inspired by his time at Contra. It’s a tuna crudo with seasonal melson and lacto-fermented blackberry consomme.

    “Two or three elements, simple plating — as I’ve been working on this tuna dish, I’ve been thinking about them,” he says.

    Hernandez opened Barbacana in late 2024. Located near Market Square in downtown Houston, it takes inspiration from Houston’s immigrant traditions, filtered through the chef’s work at fine dining restaurants such as Oxheart, March, and Contra.

    The six-course dinner is priced at $200 with an optional, $100 wine pairings. Reservations are available on OpenTable.

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