The two friends go way back, having met and became friends in grade school, and they even took cooking classes together in Sylvia Reynoso Gala Culinary, where Chua tells us Lee excelled. The experience planted the seeds for what would become their dallas filipino restaurant business.
You can grill, fry, air-fry, or bake the dishes, but KööK says grilling is always the best way to maximize their flavors.
KööK offers “flavored chicken”, says Chua. Get something herby and citrusy with their Greek chicken; taste something fresh with a heavy lemongrass taste with their Vietnamese chicken; or go for our absolute favorite of their selection, the Korean Dak Bulgogi.
Lee’s children enjoy helping out in the kitchen, and Chua tells us the two are talented cooks “just like mom”.
All the dishes are made from scratch, casein-free (Chua explains her daughter has a milk allergy), gluten-free, and cooked with Extra Virgin Olive Oil with no preservatives so that you can have the taste of something authentically homemade. And what’s even better the way the products are packaged: attractive in its simplicity, the vacuum sealed dishes can last for up to 6 months in the freezer, unopened.
All the recipes took a year to develop for Lee, and there are still more in the making. Pork chops? Blue cheese wings? Chua tells us the ideas they’ve been dabbling in. Though nothing is set in their waterproof stickers just yet, we are sure looking forward to stocking up our freezers for midnight cravings to come.
Frozen, casein-free, gluten-free, preservative-free, homemade chicken dishes that are vacuum-sealed for freshness.