Opening in early Spring 2018, Chef Deuki Hong of the pop-up Sunday Bird in partnership with Andrew Chau and Bin Chen of Boba Guys is bringing Sunday at the Museum to the Asian Art Museum, a new cafe experience focused a rotating menu featuring an array of Asian cuisine – menu items will include variations of bahn mi, dosa, soup dumplings, jianbing, milk buns, fried chicken wings, bao sandwiches, khao mun gai and much more. Reflecting the Museum’s mission of developing new ways to connect diverse communities to Asian art and culture, Sunday at the Museum aims at make their menu accessible to museum patrons and the local community by celebrating the diversity and ubiquity of Asian and Asian American cuisine.
The renovated cafe is the first part of the Asian Art Museum’s $90 million expansion – this project will include a 13,000 sq.ft. pavillion, rooftop terrace and exhibition space designed by architect Kulapat Yantrasast and is scheduled to open to the public in mid-2019. Sundays at the Museum will be open to match the Museum’s hours: Tuesday—Sunday from 10 a.m. – 5 p.m., and Thursdays from 10 a.m. – 9 p.m. Read more about this revitalized cafe concept at the NY Times and SF Eater.
Images from Asian Art Museum.
