Chili spiked caramel glazed shrimp the has been seared put on top a bed of flavorful stir fried fresh egg noodles combined with ginger, scallions, garlic, snow peas, Napa cabbage, Thai basil and cilantro which is then seasoned with a classic South East Asian stir fry sauce of oyster, fish and black soy sauce. This is a dish that my family always has as a meal at least once a week!
Growing up in small-town Kansas, Phet recalls a youth spent clamoring for a ham sandwich instead of the traditional Laotian lunches his mother would pack for him each day. It wasn’t until he secured his first job as a fry cook, while studying philosophy at Kansas University, that the possibilities inherent in his colorful background began to materialize.
Schwader began his formal education at the New England Culinary Institute in Vermont. After completing an externship at Dundee Bistro in Oregon where he was exposed to the nuances of wine and its relationship to food, Schwader came to New York to work under Patricia Yeo at AZ. Within six months, he was promoted to Sous Chef, working with an award-winning team that counted Chef Pino Maffeo among its members.
When Chef Maffeo headed to Boston to open Restaurant L, he recruited Schwader, who was able to explore his Asian roots, playing with flavors and ingredients that lent an eclectic distinction to the acclaimed restaurant. After two years under the tutelage of the famously creative chef, Schwader returned to New York where he would take on his first post under his trusted mentor, Laurent Tourondel, at BLT Prime in New York. He was later tapped to open one of BLT’s first outposts outside of Manhattan in Washington D.C. As Chef de Cuisine for BLT Steak, Washington D.C Schwader’s influence was felt in the kitchen and on the menu, leading BLT Steak to become a popular destination for many Washingtonians.
Schwader returned to New York in 2008 to begin a new project with colleague and friend, King Phojanakong. Together they headed uptown to open Talay in West Harlem bringing with them an eclectic menu of Latin and Asian influenced dishes. After a year at Talay, Schwader and King were ready for a new opportunity and this time headed to the Clinton Hill neighborhood in Brooklyn to open their highly anticipated restaurant Umi Nom. While at Umi Nom Soulayphet explored his asian heritage incorporating flavors associated with great memories of food and flavors his mother would bring to the table growing up in Kansas and using all the techniques and influences in his culinary career to make Umi Nom a wonderful dining destination in Brooklyn. Most recently, Phet has been working along side Marc at both his Atlantic City Steakhouse and his flagship restaurant in Tribeca. Collaborating with Marc, Phet has continued Marc’s vision of American Cuisine while honing his culinary skills.
really yummy. i add extra red pepper flakes!
Sally · 11/16/23
Very good, wish there was a bit more sauce but I'd order again for sure!
Renay · 11/16/23
Damini · 11/11/23
Had this with soy sauce and chili oil this time and it was perfect. Much better than the first time. Keeping it on my favs
KAYLA · 11/09/23
Flavor and portion were perfect.
Heidelore · 10/18/23
Lovw this shrimp dish.
Karen B. · 10/12/23
Sooo delicious . The right blend of sweet/salty/ sour. I hope it stays on the menu
Jessica · 08/23/23
Would definitely order again
Jazmine · 02/07/23
Anchovy Extract, Caramel Color, Cilantro, Fish Sauce, Fructose, Garlic, Ginger, Green Onions, Hydrolyzed Vegetable Proteins, Kosher Salt, Lime Juice, Modified Corn Starch, Msg, Napa Cabbage, Oyster Extract, Oyster Sauce, Red Bell Peppers, Salt, Shrimps, Snow Peas, Soy Sauce, Soybeans, Sugar, Thai Basil, Thai Red Pepper, Water, Wheat, Wheat Flour
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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