Acclaimed chef Thom Pham constructs curries and stir-fries from Chinese, Vietnamese, and Thai recipes
What You'll Get
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. May be repurchased every 90 days. Not valid for happy hour specials or lunch specials. Not valid 7/2-7/4. Not valid with any other offers, specials or promotions. Reservation required, call for appointments. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Dine in only. Not valid on federal holidays. Promotion code not valid with this offer. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Offer is not eligible for our promo codes or other discounts.
About Kai & Little Crustacean
Thom Pham, the founder of Kai & Little Crustacean, Azia, and the Caterpillar Lounge, first learned to cook as a child in the Vietnamese village of Qui Nhon. As a youth, he helped his grandmother, Bo, run her catering business. After a Minneapolis family adopted 14-year-old Thom, his culinary sensibilities began to shift, creating the mix of local Minnesota flavor and Chinese, Vietnamese, and Thai influences found on Kai & Little Crustacean's menu. When not digging into cranberry curry, diners can chew through spare ribs that chefs have marinated overnight, then cooked over a gentle flame for six hours while reading Goodnight Moon aloud. Pham's team can also cater to vegetarian diets with tofu or mock duck. Sunny-yellow walls and fiery orange lanterns infuse each meal with a sense of warmth, preventing diners from kindling campfires with chopstick friction.