“Embeya aims to creatively re-tool the ubiquitous Asian concept”
A partnership between international hospitality veteran, Attila Gyulai (Elysian Hotel Chicago, Four Seasons worldwide), his Wife Komal Patel (Sotheby's, Milborne Real Estate) and up-and-coming executive chef Thai Dang (RIA, L2O, Zentan), Embeya is affectionately named after chef Thai’s childhood nickname, Embe, which means “little one” in Vietnamese. Embeya aims to creatively re-tool the ubiquitous Asian concept, developing dishes based on a range of Asian ingredients, flavors and textures integrated with French technique. Embeya offers a progressive Asian menu in an approachable yet chic space, designed by 555 International lead designer Karen Herold (Girl and the goat, GT Fish, Balena). Spearheaded by Director Attila Gyulai, the Embeya wine program is driven by the same approach and ethos behind the cuisine and space-well balanced, layered, and delicate.
Chef Thai Dang has done something we thought impossible: breathed new life into tired 'pan-Asian' cuisine. Every dish at Embeya is guaranteed to have an ingredient you've rarely seen before, from banana blossoms to rambutans.
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