While Asian cuisines differ in flavor and style from region to region, each country is unified in the quest to gather and be comforted through food. As an integral part of life and love, food has become a livelihood for all through the abundance of street food vendors, representing the heart of Asian cuisine. Food spills in to the streets in the form of carts and stands that specialize in a single, signature dish. Dishes sold from these mobile, self-contained restaurants start in the hearts and homes of a country’s people. The owner of each stand combines local ingredients spices, herbs, flavors and history to create honest flavors and unique takes on regional dishes. Chefs congregate on busy streets and parks where eager locals eat daily. The heart of Asian cuisine is rarely enjoyed in its truest form around the globe. Street Kitchen Asian Bistro provides a home for Asian street food to make its way into the hearts of Denverites.
Street Kitchen Asian Bistro (STK) captures the flavorful cuisine of Asian street foods in a modern, vibrant and fresh atmosphere. Using traditional recipes, Chef/Owner Mary Nguyen creates the best street foods from Malaysia, China, Japan, Vietnam and Thailand.
The lively open-air kitchen is a tribute to the intimacy of the street-side cooking and envelopes the entire restaurant in the sounds, smells and energy of street cuisine. Curious guests are treated to a front row seat at the eat-at-bar or at the communal chef’s table to watch STK chefs grill satays, make intricate dumplings, hand-roll fresh sushi and wok-fry regional specialties.
Starting from scratch and using the freshest and highest quality ingredients is the only way to authentically prepare Asian cuisine. Using a well stocked pantry of fragrant jasmine rice, Shaoxing wine, first-press peanut oil, quality brewed soy and fish sauce and artisan wheat, egg and rice noodles, STK chefs create hand-crafted regional dishes. We even roast our own nuts, chilies and spices, some of which are ground daily to prepare a variety of authentic curries.
We encourage guests to eat like a local and make a meal of many small plates, ordering from across Asia through the STK menu. Food appears at the table as it sizzles, crackles and simmers fresh from the kitchen, each dish arriving as it is prepared.
So we ask not only as an offer to eat, but an invitation to join us as friends, “Have you eaten today?”