VOX Kitchen Unveils Bold Expansion
In 2017, VOX Kitchen made its debut in the vibrant heart of Little Saigon, introducing Orange County to the exciting 'Chifa' culinary movement, a fusion of Chinese and Peruvian flavors. With the new year, this award-winning restaurant is embarking on an exciting journey of growth and innovation.
With an expanded kitchen and dining area, a fresh menu lineup, and plans to open a second location in late 2024, VOX Kitchen is poised for an even more remarkable culinary adventure. This expansion provides Founder and Executive Chef Viet Nguyen with an opportunity to delve deeper into the culinary philosophy of VOX Kitchen, with a particular focus on the seafood-rich traditions of Peru.
Today, Chef Nguyen unveils an enhanced VOX Kitchen in Fountain Valley, a testament to his unwavering commitment to the brand's innovative spirit. The newly expanded dining room, featuring an additional 60 seats, elevates the restaurant's capacity to 120, creating a more immersive dining experience. This larger space serves as a canvas for Chef Nguyen to not only diversify his menu offerings but also introduce an open-concept kitchen. This thoughtful design choice not only enhances the dining experience but also fosters a deeper connection between guests and the inclusive spirit of Chifa cuisine.
The updated menu now includes delectable shareable starters such as citrus-infused Ceviche and crispy Calamari paired with Peruvian aji sauce. Main courses like the flavorful Seafood Chifa Fried Rice and Seafood Saltado, a Chifa twist on the Peruvian classic Lomo Saltado, feature a delightful mix of calamari, scallops, basa fish, octopus, and shrimp. Shellfish enthusiasts will be thrilled by dishes like Garlic Butter Prawns, seasoned with gochugaru. Guests can still savor signature dishes that blend Peruvian and pan-Asian influences, including Vox's famous Garlic Noodles, parmesan-dusted Elote, and Saltado Shaken Fries with tender steak. For a playful ending to the meal, desserts like the new Tajin-dusted Mangonada combine lychee and chamoy, while the Caramel Crunch Sundae adds a twist with cancha, Peruvian corn nuts, as a topping. Seasonal additions to the beverage menu feature a heartwarming Spiced Apple Green Tea served with whipped caramel apple butter, pumpkin spice, and cinnamon.
Chef Nguyen embarked on his culinary journey with the opening of his first restaurant, Súp Noodle Bar, in 2014. Since then, he has expanded the KEI Concepts portfolio to include a range of dining experiences, including Gem Dining, Nep Café, ROL Hand Roll Bar, Kin Izakaya, and INI Ristorante, each offering unique interpretations of pan-Asian cuisine influenced by Italian, French, and Japanese flavors. In 2024, this innovative restaurant group continues to expand, adding three exciting new concepts to its roster: Kei Coffee House, SEA Dim Sum & Seafood, and The Sugarcane Press, a cold-pressed cane sugar juice bar. Additionally, a second VOX Kitchen is set to open at South Coast Plaza in late 2024.
VOX Kitchen is a cornerstone eatery of the Fountain Valley Town Center (16161 Brookhurst St.). The restaurant is open daily for lunch and dinner from 10 a.m. – 9 p.m. (and until 10 p.m. on Friday and Saturday). For more information on VOX Kitchen, visit the website.
