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Feast in October, the new concept also features the traditional Taiwanese fare and street food-style snacks established by the flagship, including popular dishes like sizzling tenderloin beef, steamed sea bas and gua bao – a steamed bun with braised pork belly, cilantro, ground peanuts, pickled mustard greens and house sauce. Chef Calvin Koong developed the full menu. He co-owns the business with partners Cheng Zhang, Yi Jun Chen and Zheng Lu Sun. The team hopes to bring the full shabu shabu experience – the first of its kind in the city – to St. Louis. The traditional individual hotpot dish, which originated in Japan but is also popular in Taiwan, consists of thinly sliced meat and vegetables, cooked piece by piece at the table and served with dipping sauces.

Yijun chenCalvin koongCheng zhangZheng lu sunUniversity cityTai ke shabuTai keSt louisSt louis restaurantsNew restaurants in st louisSt louis restaurant openingsHot potsசெங் ஜாங்ஜெங் லு சூரியன்பல்கலைக்கழகம் நகரம்தை கே ஷாபு