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"As the chef’s Sichuan-style hot chicken sandwich brand, Hot Lola’s operates as a stall in a Ballston food hall; Shoja gave Tien his 40 percent share in Hot Lola’s as part of the Emilie’s split, and Tien continues to make meals for hospital workers there and to experiment with new dishes at the fast-casual concept while maintaining a takeout- and delivery-focused approach until a COVID-19 vaccine is available." - Gabe Hiatt