Consider Uno Immanivong the “it” renaissance woman of Dallas, Texas. The mortgage broker-turned-chef is setting the pace for the ever-evolving Texas food scene, juggling a new-this-year restaurant, Chino Chinatown, endless TV appearances (one alongside Anthony Bourdain himself), cooking classes, and so much more.
On a recent Dish Trip via Southwest Airlines to the emerging southern city, we sat down with the distinctive, effortlessly vibrant chef to discover why she’s forever-loyal to Dallas, Texas, what it’s like to be team Bourdain, and the 411 on why Chino Chinatown should be on your must-visit list.
PA Eats: What makes Dallas’ food culture so special?
Uno Immanivong: I was born in Thailand and got to Texas as fast as I could—I am Texas bred, for sure! Dallas’ food culture is so unique because there are many budding food artists, like myself, in a city that embraces its’ local chefs and farmers. I certainly couldn’t have done this without the support of the community and family. I remember starting Foodie Couture with an intimate cooking class of five friends and neighbors; it grew to live demonstrations on chef stages, catering, local television appearances, national television with Anthony Bourdain and now my own restaurant.
Why does it excite you to be an active part of Dallas’ food scene?
I’m overjoyed to see other food artists take a leap of faith and pave their own paths in the Dallas scene. The Trinity Groves project is a prime example of this exponential growth. My excitement goes beyond having a restaurant. Because of my passion for food, I’m able to bring awareness to a growing population of children who are malnourished or go to bed hungry. I am involved in a movement to abolish childhood hunger called “No Kid Hungry” and am a chef/instructor for “Cooking Matters” classes that help parents with nutritional planning and creating affordable, healthy meals for their family. It’s my way of paying it forward and inspiring others to donate their talent, time and money.
Speaking of having a restaurant, just this year you debuted Chino Chinatown in Trinity Groves. Why did you want to tap into this project?
My inspiration to tap into the Trinity Groves “restaurant incubator” concept started with a seed planted by Mico Rodriguez, a mentor and dear friend. As an aspiring restaurant owner, he believed it was a safe way to launch Chino Chinatown because there was no financial investment and it came with tons of support by partnering with successful restaurateurs such as Phil Romano, Mark Brezinski and Bob Sambol. These are guys who have created and branded some of best restaurants in the country. In the midst of meeting with the Trinity Groves team, pitching the concept and being unsure if there was a future restaurant, I was selected to be mentored by Anthony Bourdain on ABC’s The Taste. The time with Anthony taught me about my style of cooking and gave me the courage to follow my dreams. After the show, I knew I wanted more, that was when I had to convince Phil Romano to invest in Chino Chinatown. After several tastings, it was a unanimous yes!
Before we move forward on Chino Chinatown, we can’t resist asking you what it was like working alongside of such a guy like Bourdain.
Anthony was an amazing mentor, he used his worldly knowledge of food and cooking techniques to shape and refine my cooking style. Anthony is the person you see on No Reservations and Parts Unknown, an advocate for struggling countries and their citizens. He loved the flavor of simple ingredients.
Share with us one cooking tip he passed onto you that you’ll never forget.
My most memorable moment was when he encouraged me to cook a “gourmet” Spam slider (if there is such a thing?) for a team challenge and then made Ludo LaFebvre try Spam for the first time. We drank PBR while heckling each others teams. What Bourdain passed onto to me was more than a cooking a tip but a future that surpasses my wildest dreams. The fact that he selected me among other contestants gave me the courage to believe in my culinary artistry and to continue honing that skill. Fast forward a year and a half later and you have Chef Uno, owner and founder of Chino Chinatown.
Awesome! We love that you embraced Dallas’ revolutionary “restaurant incubator” for your first restaurant. What is it doing for the local—and flourishing—food scene?
Trinity Groves had the daunting task of reinventing and developing an area of Dallas that was once plagued by the memory of Bonnie and Clyde, a hide-out for criminal misfits. The success of Trinity Groves has created economic growth and jobs in West Dallas. What was once the bridge to nowhere now leads us to a foodie paradise because of each unique restaurant concept and their owners. I am proud to be a part of team that has collectively and individually been recognized for their own signature style.
Let’s talk all things Chino Chinatown. Where did the Latin-Asian fusion concept sprout from?
The Latin-Asian concept was born from my love of both cultures and inspired from Barrios Chinos, translating to “Chinatowns in Latin America.” In the early 19th century Chinese immigrants migrated to Latin American adapting their cooking styles to the ingredients that were available to them. The two flavor profiles compliment each other in that both have similar cooking techniques and robust ingredients coming from off-cuts of meats, braising to maximize every cut, lots of herbs and spices.
If we were to have the ultimate Chino feast, to truly devour your culinary skill level, what dishes would we have to order?
Chino Chinatown’s menu is intended to be shared family style. The ultimate feast would start with and order of duck egg rolls made with luscious duck breast, Thai basil, creamy Oaxaca cheese and an agave dipping sauce. I would then transition to crispy chicken lollipops, that are dusted with magical pixie dust that leaves every guest craving more. For the main entrée, I would suggest our most popular item which is the duck fat fried rice that was inspired my childhood; each heaping bite is filled with crispy Chinese sausage, tender roasted Thai pork and sweet shrimp. The grilled New York Strip steak topped with chimichurri would be the perfect accompaniment to the rice. And end with a Vietnamese iced coffee with Kahlua and a Mexican chocolate cake.
During our recent Chino visit, we were uber impressed by your handcrafted, high-caliber cocktail program. Why was it important to you to launch such a sharp, sophisticated roster with so many culinary touches?
It was important to us to have a sophisticated cocktail selection that complimented our food. Chino has hand-crafted drinks, as well as an exclusive set of cocktails on tap. I’ve recognized and appreciated the progressive cocktail movement and wanted to find ways to deliver high-quality drinks in an efficient manner. Drinks on tap allow us to satisfy that need with a consistent product.
Give us your top cocktail pick of the moment.
The La Chinita—our version of the margarita, which uses agave, Thai chili oleo-saccharum and a glass that is encrusted with salt and pink peppercorns. This drink is the quintessential mix of sweet, salty and spicy heat.
Find Chino Chinatown in Trinity Groves entertainment district, located at 3011 Gulden Lane in Dallas, Texas; phone: (469) 513-7457.
- Photography: Alexandra Whitney Photography
