Noodle bowls
Mi & Yu Noodle Bar, the newest creation from Chef Edward Kim, opens today in Federal Hill at 1016 S. Charles St. at the former home of Copper Kitchen. Kim was previously the chef and co-owner of Soigné, which was located at 554 E. Fort Ave. in Riverside and which is now the home of Breadbangers. His new fast-casual restaurant will serve up ramen, udon and pho soup bowls, and soon they will add banh mi sandwiches, bao (also known as steam buns), duck fat french fries, and dumplings.
Mi & Yu, which features a bar stool seating capacity of 27, will be open seven days a week, Monday through Thursday from 12pm to 10pm, Friday and Saturday from 12pm to 2am, and Sunday from 12pm to 9pm. Mi & Yu will rely heavily on carryout and will soon offer deliver through OrderUp as well as online carryout ordering.
When asked why he picked his Federal Hill location, Kim told SouthBMore.com that the space made business sense. Kim, who knew he wanted to be in an area with a heavy bar presence, hopes to one day also bring his concept to Fells Point and Hampden. Kim noted that ramen has long been known as a hangover cure due to its spice and mix of ingredients.
Bao
Kim is excited to be back in South Baltimore and opening a casual concept restaurant, noting that his least favorite kitchen tool is tweezers, which are used to make dishes look meticulous at fine dining establishments. Since selling Soigné, Kim was the chef at Merkado Kitchen in Washington, DC and the executive chef and beverage director at The Westin BWI. He most recently spent the last three years taking care of his parents in Montgomery County.
Kim, who grew up in New York City and loves talking business, told SouthBMore.com he began reading the Wall Street Journal in the 6th grade and relied on investments in the stock market while taking care of his parents. He used the gains earned by those long-term investments to open Mi & Yu.
Kim believes his recent experiences will set him up for success with Mi & Yu. “While I made a lot of mistakes, I learned from them,” said Kim. “I’ve learned from my experiences in the corporate environment and from my investments, and I’m convinced I can be an effective owner.”
When it comes to his culinary creations, Kim told SouthBMore.com that he relies on his strong palate. Kim said that the menu at Mi & Yu will be interpretive and modern and not traditional. “You’re going to say ‘wow’ when all the smells of all the flavors hit your face,” said Kim. The menu takes inspiration from American, Chinese, Korean, Japanese, and Vietnamese cuisine.
Kimchi in the fermenting process
The proteins will also soon be available as banh mi or on a Vietnamese-style pressed french baguette with Asian close slaw, as well on bao with Asian sauces. Also coming are duck fat french fries with sriracha aioli, as well as beef and pork dumplings with soy ginger. Mi & Yu will also offer sodas, water, and homemade spiced iced tea and lemonade.
Kim has been in the space for four months, falling two months behind schedule because of permit and gas and electrical delays. Kim describes the space as clean and simple, featuring two bars and high-top bar tables. Mi & Yu will have about six people working at once and Kim brought in chef and friend Leroy Campbell as part of the team.
When asked about the feeling of opening, Kim said he’s tired, but can’t wait to focus on cooking great food.