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"Drawing from chef Diane Moua’s fine dining pastry background and Hmong cultural roots, Diane’s Place respectfully elevates Hmong comfort food. For brunch, savor the buttery flakiness of a Spam and nori breakfast croissant or the warmth of hand-made sticky rice noodles drenched in chicken broth. The dinner menu, on the other hand, steps away from pastries, instead highlighting Hmong flavors and ingredients, such as the herbaceous and tender duck soup, or the sour fermented pork ribs with lime leaf." - Macy-Chau Tran
