Is there a better food to accompany a night of drinking than expertly charred noodles?
The loyal customers who show up in droves to WOON’s noodle pop-up time after time for the last four years don’t think so. At their last event on February 1st at ETA, it wasn’t even two hours into the service that was supposed to run from 6 p.m. to “late” when the bar owner stepped out to inform the line of about half a dozen people lined up just to get inside. “We’re on our last orders, so no guarantee that you’ll get food. Sorry!”
This scenario is common for the Fong family, no matter how many covers they prep for.
“It’s kind of crazy and sometimes it is embarrassing,” Keegan Fong humbly admits when asked about the hype. “I really just want to share my mom’s food with people.” The 30-year-old who was born and raised in the San Gabriel Valley has a full-time job at Vissla and his overly chill tone, even while cooking for over a hundred people, matches the chill vibes of his surfwear day job. This is their first pop-up of the year and they only did a couple in the last few months of 2017, but they’ve been doing pop-ups — on and off — since 2014.