What’s New at VOX Kitchen South Coast Plaza

VOX Kitchen South Coast Plaza is celebrating its first anniversary with the debut of a new spring and summer menu featuring a collection of dishes, cocktails and desserts inspired by the restaurant's signature Chifa style.

Created by Kei Concepts and Chef Viet Nguyen, VOX Kitchen blends Cantonese influences with the bold flavors of Peru. Since opening at South Coast Plaza, the restaurant has become known for its creative approach to cross-cultural cuisine.

New menu additions include Corn Ribs topped with spicy mayo, crema, queso fresco and lemon pepper seasoning; a Hamachi Tostada with pico de gallo, sweet potato purée, avocado and yuzu kosho ponzu; and a Carne Asada Tostada layered with avocado mash, spicy mayo, queso fresco and pickled red onion. Guests will also find Carne Asada Fries and Scallops on the Half-Shell served with mango yuzu and citrus.

For dessert, the new Pistachio Mousse Cake combines wildberry, chocolate and roasted pistachio flavors.

The cocktail menu introduces several new seasonal offerings, including the Elote Fashioned made with rye whiskey, arugula amaro, toasted corn and chocolate bitters, and the Inspiración Paloma featuring tequila, stone fruit, salted plum and grapefruit. New alcohol-free options include the Garden Fizz with cucumber, lychee and yuzu, and the Lima Fresca with purple corn, pineapple and citrus.

Open daily from 11 a.m. - 9 p.m. daily. For more information, visit keiconcepts.info 

The new menu is now available at VOX Kitchen South Coast Plaza.