Chef Angela Chi

9/3/24 – 10/12/24, TU – THUR, 5p-10p / Fri & Sat, 5p-11p

Chinese

Chi Fan Le or 吃饭了 means “time to eat” in Mandarin. It was a phrase my mom would shout across the house to let everyone know dinner was ready and hearing the phrase always sparks joy.

I moved from New York to Detroit a couple years ago, and one of the first things I missed was the taste of home. The “taste” can be summarized as Chinese cuisine but broken down into so many different cuisines.

My mom is from Wuxi, which is known for adding a lot of sugar to all their dishes. Wuxi cuisine is part of the wider Jiangsu cuisine, known for its elegance in presentation and softness in texture. My dad is from Weihai, often categorized as “the north” and part of Shandong cuisine, which is filled with seafood, garlic, and wheat-based foods like dumplings and baozi. I also grew up mostly in New York and frequented Chinatown and Flushing with restaurant owners from Guangdong, Hunan, Sichuan and other areas of China, all with their own distinct flavors.

Food has always been a way that my mom (and extended family) expressed their love. Chi Fan Le came from my hopes to share with the community the taste of the love, care, and diversity of the nutritious Chinese food I grew up eating. Thank you so much to everyone that’s helped make Chi Fan Le what it is today, and we can’t wait to continue sharing our journey

Host Brunch House

MON-SUN 9A-3P

Host Utica is taking brunch in house with our very own Executive Chef, Andrew Stevick! Chef Andrew did a Latin American residency with us earlier this year and we are excited to bring him onto the team.

Wood Fired Pizza

When: Thur – Sat,  5p-10p