ChoLon - Downtown
Asian fusion restaurant · Union Station
1555 Blake St #101, Denver, CO 80202
![ChoLon - Downtown by ChoLon [official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/62530626/0soupdumplings2.0.0.jpg "ChoLon - Downtown by ChoLon [official]")
Highlights
French onion soup dumplings, kaya toast, pork belly bao buns
French onion soup dumplings, kaya toast, pork belly bao buns
"A Southeast Asian–centric concept serving modern Asian flavors and dishes that reflect a refined, contemporary take on regional cuisine." - Ruth Tobias
"A modern Asian restaurant from a celebrated chef bringing dim sum and wok-driven entrées that fuse traditional techniques with contemporary flavors to the concourse." - Rachel Chang
"Lon Symensma’s swanky LoDo flagship impresses with impeccable service and creative Southeast Asian-influenced fare, including the now-iconic kaya toast and French onion soup dumplings as well as smoked tamarind–glazed spare ribs with green papaya salad and Indonesian-style fried rice with pork belly and heirloom tomatoes. (For a more casual take on the same cuisine, ChoLon sibling YumCha just around the corner dishes up seven or eight different types of dumplings at any given time along with kicky twists on old-school favorites such as crispy pig’s ear pad Thai and Wagyu beef and broccoli chow fun.)" - Eater Staff
"Though xiao long bao come filled with everything from matzo balls to green chile these days, no one had seen anything like Lon Symensma's dumplings — delicate yet fit to burst with French onion soup and gruyère — when this eternal LoDo hot spot opened in 2010. And to this day, no one in these parts has seen anything like his Kaya toast, a Singaporean-inspired dish of coconut jam–slathered brioche with savory egg custard for dipping." - Gigi Sukin, Ruth Tobias
"ChoLon Modern Asian Bistro comes from chef Lon Symensma, who once served as executive chef at fancy Asian food mainstay Buddakan in New York City. He now creates memorable dishes in Denver inspired by similar flavors and ingredients. The soup dumplings with sweet onion and Gruyere are the staple there. For lunch, the Korean hot fried chicken sliders are a treat." - Erin Perkins
