Back in February, Jamie Hoang and Chuckie Brown were cooking for cocktail-sipping crowds at their Robin Room pop-up, doling out mini veggie egg rolls at Femmestival and prepping to roll out a food cart for the summer. The pandemic changed their plans.
This past weekend they opened Ahan at The Bur Oak at 2262 Winnebago St., serving takeout noodles, curry and riffs on crab rangoon. Today on the podcast, Hoang and Brown talk about the unexpected advantages to opening at this stage in the pandemic. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAASSee omnystudio.com/listener for privacy information.

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