The Dallas Morning News

Fuku comes to Dallas and Plano

Chicken sandos are available for delivery

- By SARAH BLASKOVICH Staff Writer sblaskovic­h@dallasnews.com Find details at eatfuku.com/menu. Twitter: @sblaskovic­h

For the first time ever, Texans can get a taste of chef David Chang’s food from home. A delivery-only brand called Fuku started serving fried chicken sandos and fries from kitchens in Dallas and Plano on April 6.

Chang is a James Beard Awardwinni­ng chef who started his first restaurant, Momofuku Noodle Bar, in 2004 in New York City. Since then, he’s grown his empire to include restaurant­s in New York, Las Vegas and Los Angeles, as well as Sydney, Australia, and Toronto, Canada. He’s also made a name for himself as the foul-mouthed, happy-go-lucky chef on the TV series The Mind of a Chef and the Netflix show Ugly Delicious.

Fuku is described by CEO Alex Muñoz-suarez as a cousin to Chang’s original restaurant, Momofuku. Fuku has a tiny menu — just five sandwiches, two chicken-finger options and fries — and was created to reach thousands of people at home. It’s a ghost kitchen, which means it’s a delivery-only concept with no dining room.

Fuku started as a pilot program in Miami and New York City and has now grown to Washington, D.C., Philadelph­ia and other cities. Fuku’s staff partnered with a company called Reef Technology to launch the kitchens, and they use Uber Eats, Doordash, Grubhub and Postmates for delivery.

“Dave is fascinated with delivery,” Muñoz-suarez says. This is Chang’s company’s third try at it, after delivery concepts called Maple and Ando launched in the past few years.

“Dave and I don’t like to give up; this is definitely something we believe in. The delivery models have worked throughout Asia for many years,” the CEO says.

Fuku partnered with Reef in April 2020, “at the height of COVID,” Muñoz-suarez says.

“Everybody pivoted that way [toward delivery], but honestly, we had done a lot of our homework prior to that,” he says.

Interestin­gly, the ghost kitchens in Dallas and Plano are in parking garages or parking lots; that’s Reef ’s model.

Muñoz-suarez says every item on

Fuku’s menu is blessed by Chang — an important bit of informatio­n for Chang’s superfans.

Fuku has also started delivering food in the Houston area. By the end of May, Muñoz-suarez plans to have six operating kitchens in Dallas and its suburbs as well as adding more in the Houston area.

Fuku’s opening-day sales from Dallas, Plano and Houston were to be donated to

Southern Smoke Foundation, a group started by Houston chef Chris Shepherd that helps people in need in the food and drink industry. Fun fact: It’s the same group Chang donated $1 million to after winning the top prize on Who Wants To Be a Millionair­e? in late 2020.

 ?? Clay Williams ?? Sweet and spicy Fuku fingers are one of the items on the tiny menu.
Clay Williams Sweet and spicy Fuku fingers are one of the items on the tiny menu.
 ?? Andrew Bezek/random House ?? Celebrity chef David Chang is behind the concept, which operates out of ghost kitchens in parking lots and garages.
Andrew Bezek/random House Celebrity chef David Chang is behind the concept, which operates out of ghost kitchens in parking lots and garages.
 ?? Clay Williams ?? The spicy fried chicken sando is among the five sandwiches offered. Crispy waffle fries with sweet jalapeño seasoning are also served.
Clay Williams The spicy fried chicken sando is among the five sandwiches offered. Crispy waffle fries with sweet jalapeño seasoning are also served.

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