'Sunday at the Museum' Will Elevate Dining at the Asian Art Museum
Justin Lam — April 11, 2018 — Art & Design
References: sf.eater & sfchronicle
San Francisco's Asian Art Museum has undergone a $90 million expansion and an upgrade to its cafe has been unveiled called Sunday at the Museum. The revamped dining space is a collaborative effort between Deuki Hong of Sunday Bird and Andrew Chau and Bin Chen of Boba Guys. This will be Hong's first standalone venture in San Francisco and his offerings to the menu will include a delicious collection of Korean fried chicken sandwiches, variations of bahn mi, noodles bowls and much more. The team behind Boba Guys will be using the space to dive deeper into Asian teas, and are going as far as to offer a “sommelier-style tea service.”
Housed in the museum, Sunday at the Museum will thoroughly take advantage of the space that was once the main San Francisco library. The cafe will feature beautiful minimalist designs that celebrate both modern and traditional Asian art styles. Sunday at the Museum will be open to the public, not requiring museum admission, and will remain open after the museum itself has closed.
Image Credit: Patricia Chang
Housed in the museum, Sunday at the Museum will thoroughly take advantage of the space that was once the main San Francisco library. The cafe will feature beautiful minimalist designs that celebrate both modern and traditional Asian art styles. Sunday at the Museum will be open to the public, not requiring museum admission, and will remain open after the museum itself has closed.
Image Credit: Patricia Chang
Trend Themes
1. Collaborative Dining Experiences - The collaboration between different food vendors in a museum cafe presents opportunities for unique and diverse dining experiences.
2. Cultural Fusion Menus - The inclusion of Korean fried chicken sandwiches, variations of bahn mi, and noodle bowls in the menu highlights the trend of combining different cultural flavors to create new culinary experiences.
3. Experiential Tea Services - The introduction of a 'sommelier-style tea service' by Boba Guys explores innovative ways to enhance the tea-drinking experience and create a new level of sophistication in the industry.
Industry Implications
1. Food and Beverage - The collaboration between different food vendors and the introduction of cultural fusion menus open up opportunities for innovation and growth in the food and beverage industry.
2. Museum and Cultural Institutions - The transformation of museum cafes into collaborative dining spaces presents an opportunity for museums to enhance visitor experiences and attract a wider audience.
3. Tea Industry - The concept of a 'sommelier-style tea service' demonstrates potential for disruptive innovation and premium tea experiences in the tea industry.
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