After graduating from the University of Toledo, HoChan Jang and Prakash Karamchandani decided to leave their mark on the area in the form of Balance Pan-Asian Grille, a grassroots Asian-American restaurant. They believe that every restaurant should be like theirs—one that serves from-scratch, healthy food made from fresh ingredients, noting that if customers wanted a microwaved meal, they wouldn’t go out to eat. The duo named the restaurant Balance as a reference to their flavorful bowls, which contain a balance of proteins, carbs, and vegetables.
In the kitchen, Head Chef Jang, who worked for years at his parents' traditional Chinese restaurant, heats up the wok to create fusion recipes such as pulled-pork and ginger tacos, pulled-pork fried rice, and Chinese five-spice or Indian tandoori chicken wings. He also cooks vegetarian and vegan dishes built on brown rice, salad greens, and tofu. Jang and his staffers often design their seasonal menus using organic, farm-to-table ingredients, and they eschew any produce or proteins that are classified as genetically modified organisms or that have been handled by robots at any point during the harvesting process.