THE SCOOP: We hope you have a fire extinguisher nearby because this deal is so hot enough to need one...
In celebration of their brand new debut, our newest fav friends at Mushi Ni are giving us a taste of their brand new menu
with one stellar spread. Yes, dear foodie fiends, we have the most epic of homie hookups for you: a Bao Bonanza! For those out of the loop, a bao is a steamed bun that is filled with the perfect mini meal of ingredients. And exclusive to us only, Mushi Ni is offering your choice of any “snack” menu item to start (loaded Tokyo Fries anyone?), a selection of any 3 baos, and a cool drink to wash down all that goodness. You know that saying “good things come in three?” Well, we just crushed 3 baos and they are more than good. Out of the current bao selection, our favorite is the Crispy Pork Belly Lechon cooked crisp to order with Mang Tomas mayo. The Korean beef bulgogi bao is also not to be slept on though! Maybe you’re not exactly sure what that is or what it might taste like, and that’s ok, because I can tell you, after eating several (and by that I mean so many I’m not going to tell you the actual number) baos, they all taste exactly like delicious if you know what we mean. And while your mouth will be watering over the baos (and this incredible homie-hookup, amiright?), don't forget one of the most important parts of the menu, the snacks! Have a little taste of everything if you want (because everything is seriously divine), or follow our lead and go to town on the Tokyo Fries. Either way you order, you can be sure these buns will come out ready to knock you off your feet!
Co-founder and co-owner of Mushi Ni, Tanya
, was born in Manila where she earned her degree in Hotel and Restaurant Management. She moved to the United States in 2006 to attend the Culinary Institute of America in Hyde Park New York. After graduation, she worked for Chef Gordon Ramsay's restaurant in New York City for 5 years before moving to the Atlanta area. Presently, she is working at Bacchanalia undergoing her Women in Culinary Leadership Program Grant from the James Beard Foundation under the tutelage of Chef Anne Quatrano of Star Provisions. The super-duper impressive resumes hardly stop there either. Michael, the other half (and husband to Tanya) was born in Saint Louis Missouri and after graduating culinary school spent his time living all over the United States and Europe honing his culinary skills and learning new techniques. Michael has worked as a consultant for One Hotel in Miami, The Plnt House which is a 100% Raw Vegan restaurant, Palmer's in Peachtree City and Senoia Coffee and Cafe in downtown Senoia.
In the words of Tanya and Michael, “Since, we've been everywhere, we decided to put all our experiences and memories into the preverbal pot to create Mushi Ni, a restaurant that combines homestyle Asian comfort cuisine with locally grown organic ingredients. We've spent years in big cities cooking in top-line restaurants and hotels, cooking fine food, using top line ingredients. We wanted to create an establishment that doesn't only have delicious and fun food, but also a place that uses the best products while still being affordable. We aim to focus on working with local farmers, small business owners, and artisans and offer all our combined services to our clientele. Our goal is for families and individuals to come visit us and enjoy a meal that will contribute to their health and well being, a meal that they will remember and can't wait to have again.”