WHEN Flying Monk's bright red facade popped up on Broughton nearly a year ago, it brought a flood of people interested to try the food. Now it's helping revitalize the street and filling the immense need for authentic Asian cuisine.
"It's a validation of our vision and the huge amount of work our team has invested, from the drawing board to our opening day and even beyond," says owner Ele Tran. "We love what we do, and we're most grateful to see it take off so very well."
Ele and her husband Sean own a whopping six restaurants in the Savannah area: Chive Sea Bar and Lounge, Ele Fine Fusion, The King and I, Tangerine, Fire Street Foods, and Flying Monk.
It's clear that their experience is part of what makes Flying Monk successful.
"This is fresh Asian fare at its best," says Ele, who's from Vietnam. "Plus, the interior was a blast to create. It's an inviting space and I love the artistic, cozy feel and how comfortable it is."
Flying Monk does feel like the perfect place to either grab a warm bowl of soup, like the White Elephant, or to try the wild, spicy flavors that Asian food contains. A favorite is the Crispy Succulent Pig with ginger rice, steeped in chicken and broth and fresh ginger, and served with spicy pineapple ginger sauce.
The diversity of the menu keeps people coming back to try more.
"Honestly, many people are admittedly addicted to that food," Ele says. "We see some of the same faces day after day. We are thankful to have such a huge following.” —Rachael Flora
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