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So you've tried our food, you've experienced our service and you've seen our branding and now you're thinking "I like what Yellow Fever's doing, I wonder if I can invest? Home is Where I want to be. Vision and Values Customer Service. In , Kennedy met chef Ross Kamens, formerly of the Aspen Lodge Resort, and hired him to consult on recipe and menu development. Paul, and one each in Madison and Milwaukee.
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Decadent Asian Fusion

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Asian & Sushi

Vietnamese Noodle Bowl with Beef. Full Bar and outside patio. Shanghai Soup Pork Dumplings 3 7. Spicy Wontons in Chili Sauce Mix and match your favorite curry with the choice of protien. Bangkok Happy Bowl Menu.
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Mod's Thai House

He sought new food sources, such as a year Japanese artisan master who made shanghai and udon noodles. If you love noodles, it's exactly what you had in mind. Customers purchase their meals at the service counter and employees deliver food to the table in china bowls with silverware. Kennedy, Kamens, Weigard, and a team of consultants traveled to Madison to evaluate and reshape the concept. Slushies With Real fruit 5. Spicy Salmon Spicy salmon, caviar, seaweed. Combination Udon Platter.
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Our Executive Chef team brings over thirty years of award winning experience on multiple continents. Serving more than 25, bowls of hot noodles daily, the company's commitment to excellence is embodied in the motto, "Every guest, every bowl, every time. Contemplating the idea further, Kennedy recognized that noodles are a familiar comfort food and common to most cultures; a global noodle shop would be original and have universal appeal. From this prospect of disaster arose a new determination to make the business a success. Though Kennedy did not have experience in the restaurant business, he possessed a unique concept and a willingness to learn. Bok Choy with Mushroom Yangzhou Fried Rice
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