"Chef Yia Vang has opened a second location of Union Hmong Kitchen at his Hilltribe space on Lake Street, formerly home to pop-ups Slurp, Mee-Ka, and Mov." - Justine Jones
"Mee-Ka, which serves Hmong American comfort food, is chef Yia Vang’s latest pop-up on the bustling corner of Bryant and Lake. Modest decor keeps the focus on dishes like nqaij tsaws — which pairs tender braised pork with mustard greens and roasted veggies — spaghetti with Hmong sausage meatballs, and a smash burger with funky fermented radishes and hot kua txob ranch. Add a drippy fried egg for extra richness." - Natalia Mendez
"There’s an intriguing cheeseburger on the menu of chef Yia Vang’s new pop-up, Mee-Ka. At first glance, it looks like a typical smash burger, its two thin patties blanketed with American cheese. But a first bite reveals its nuances: a tangy layer of fermented radishes, nutty flavor from toasted rice flour that’s mixed into the beef, and a smear of hot ranch sauce on the underside of the bun. Mee-Ka also features spaghetti and meatballs, pork katsu sandwiches, and more." - Justine Jones
"Yia Vang foregrounds Hmong flavors learned after immigrating to the United States, translating family recipes and cultural memory into competitive dishes that emphasize identity and nostalgia; his presence on the show helped introduce Hmong cuisine to a wider audience and underscored the emotional context behind the flavors." - Matthew Kang
"Started as a food truck, it was the narrator’s entry point into publicly serving Hmong food after years of cooking other cuisines; it helped him reconnect to family recipes and techniques and launch his public culinary career. The truck exposed him to both enthusiastic fans of Hmong cuisine and occasional anti-AAPI pushback, and he describes protecting his team by personally fielding complaints and standing between hate and his staff." - ByYia Vang, as told to Elyse Inamine