At Beastro, Chef Helen Nguyen Uses Her Pastry Chops for Truly Original Brunch Fare | Eater Portland

"Located inside Hotel Vance, Beastro—originally announced as Marshawn Lynch’s ‘Beast’ concept but renamed to avoid overlap with Naomi Pomeroy’s restaurant—has evolved from a planned Filipino/Hawaiian project into a hybrid Portland spot: an eclectic, pastry-forward brunch by executive chef Helen Nguyen and a nightly Korean dinner service developed by co-owner Jun Park. Park’s evening menu features Korean stews, stir-fries, and snacks such as budae jjigae and tteokbokki, while Nguyen’s brunch highlights her pastry training and Southeast Asian influences with showstoppers like a pandan mousse encased in a marble chocolate shell served with a mallet, eggs Benedict on an ube English muffin topped with Chinese crispy pork belly and bright yellow hollandaise, and chiffon-style matcha pancakes with strawberries and mascarpone whipped cream. The cocktail program uses flavors like toasted sesame, green tea–infused agave, and pandan demerara, and Nguyen intentionally sources ingredients and collaborations from AAPI Portland businesses. Marshawn Lynch’s presence is still referenced on the menu—examples include the "Taste the Rainbow" macaron served with Skittles, a breakfast sandwich seasoned with "Ding Ding sauce," and a popcorn fried chicken over a pandan puff waffle—and Nguyen has kept Park’s Korean dinners intact." - Katrina Yentch