When Revelry, the hip Southeast Portland restaurant and bar, closed previous 12 months, chef de cuisine Diane Lam decided to go all-in on a noodle pop-up. She and company spouse David Sigal worked out a deal with the briefly shut Psychic bar on Mississippi, having about the outside bar and kitchen for a “residency.” Whilst Revelry was identified for a peanut-brittle-topped fried chicken, Lam wanted to do something various at Sunshine Noodles: A Cambodian style fried fowl, with a peppery lime sauce.
The fried rooster became a breakout hit at Sunshine. Folks would sit on the Psychic cocktail bar patio gnawing on bones and sipping cocktails, with bowls of Phnom Penh noodles alongside the wings. The pop-up turned more than enough of a results that Sigal and Lam decided to discover their very own place, as Portland Month to month initial noted.
But Lam experienced an idea: With comprehensive-ability indoor dining months absent, she wished to go after a organization in the interim that wasn’t as reliant on onsite eating, something that worked on the go. So she made a decision to search to her fried hen, and yet again, do it her way: Commencing later this month, Lam will launch Prey + Convey to, a shipping and delivery-and-takeout-only fried rooster and rice company, with sauces like Cambodian ranch and glittery rice packs.
As opposed to the normal pandemic pivot, Lam desires Prey & Convey to to have some longevity, just after COVID-19 gets a lot less of a day-to-day fact of everyday living. Which is why she enlisted the enable of two friends outside the house the industry: Nicole Chow of Nike and Sarah Khogyani of Lyft. Collectively, they arrived up with the strategy of Prey & Explain to and its rice packs, coming up with a type of digital restaurant complete with on-line presence and a unique type.
But when Prey + Explain to begins providing fried hen and rice till 2 a.m. on January 15, it’ll be in a little something like a beta-release. Rice will arrive with banana-leaf-wrapped-rice packs, with a preference of group: jasmine rice with Thai chili pickles, cauliflower rice with an herb salad, jasmine rice with smashed dried ramen, and jasmine rice with edible glitter.
The hen by itself will arrive with the same dredge and seasoning as the Sunshine Noodles edition, devoid of the citrus pepper sauce as an alternative, it’ll occur on the facet, with a number of other choices. The restaurant’s “Mekhong Mud,” lemon-pepper sauce, is joined by a fish-sauce-sherry caramel emulsified with butter, a seasoned lime and fish sauce, French-Cambodian style ranch, and a lime-leaf-buffalo. Lam’s aunt taught her to make that ranch when she was a child she would commit whole days doing work by a head of iceberg lettuce, dipping torn leaves in the sauce. “Our major objective isn’t providing fried rooster we needed to generate a tradition-clash element in what we’re carrying out,” Lam suggests. “We’ve talked about Asian American cuisine, the new Americana… That sort of sentiment matches what we’re carrying out appropriate now.”
When Sunshine Noodles reopens in March, it will be Prey + Tell’s flip to take a split nonetheless, when it reopens, it’ll be a substantially larger beast, with on-line functions and merch like rice paddles and sauce caddies. “At a brick and mortar, you realize the schematics of almost everything, you recognize the temper, the come to feel,” she suggests. “Everything we use, anything we make, goes into people’s households… This takeout stuff, it’s heading to have a long lasting perception on our business. We can pave the way so that reflects who we are.”
• Prey + Explain to [Instagram]