“Unlike our other restaurants which sell a lot more alcohol, our Palo Alto restaurant replaces that with beverages such as the ube or matcha latte to attract younger customers,” Hassan said. “I wouldn’t say we are high-end, but we try to take the quality of our food, beverages and decorations to another level.”Īccording to Hassan, Sweet Maple aims to attract a different demographic than his other businesses. “It’s a little fancy but not to the point where it scares customers away.” “I wouldn’t say we are high-end, but we try to take the quality of our food, beverages and decorations to another level,” Hassan said. “In general, the head chefs and the manager would come up with menu items that reflect their cultures and incorporate food from their homelands.”Īlong with its distinct combination of cuisine, Sweet Maple’s modern design and energetic environment help promote an upscale, yet easygoing atmosphere. “I go with what I like first and what I ate growing up with my family in Thailand,” Hassan said. For Sweet Maple, Head Chef Nick Yoon and Co-Manager Suhkanya Hassan blended together a fusion of Korean, Thai, Japanese and American style foods in hopes of creating a brunch-forward menu that they said they believe their customers will enjoy. Though unified by their Asian influences, each of Choi’s restaurants is unique due to its name, the variety of cuisine and type of meal. 5 in the space formerly occupied by Amber Dhara. After two years of waiting, Palo Alto’s Sweet Maple finally opened its doors on Jan. In 2020, Choi’s plans of branching out to Palo Alto, Cupertino, Santa Monica, Walnut Creek and Mountain View were delayed due to the pandemic. Originally established in San Francisco, Sweet Maple is one of many restaurants that are a part of owner Steven Choi’s vision to expand East Asian comfort cuisine across the Bay Area. Filled with lively chatter and excitement, curious diners who investigate the crowd are met with the intensifying aroma of cayenne pepper, brown sugar and bacon as they are welcomed to the entrance of Sweet Maple. From my accidental recipe kitchen to yours.One after another, people race to line up behind as a line begins to stretch around the corner of University Avenue and High Street.
I already have this on the menu again for next week. The maple chicken is delicious cold from the refrigerator or you can warm it up in the microwave. Use them to make sandwiches or salads for the next day. I love this recipe because the leftovers are great. This will keep them from burning up when they are on the grill. If you are using wooden skewers be sure to soak them in water for 30 minutes. Try adding some Potato Salad or Mexican Corn Salad on the side. Great to serve with grilled corn on the cob, cornbread – my favorite Sweet Jalapeno Cornbread and coleslaw. These skewers pair with so many side dishes! Here are a few of our favorites. They should be at least 170☏ in the thickest part with the juices running clear. Turn them every three minutes or until they are cooked through. Grill the chicken kabobs over medium heat. Once you’ve threaded all of the chicken, you can drizzle a little extra marinade over the top. Thread the chicken tenders onto skewers and place them on a plate. You can also combine the ingredients in a large Ziplock bag and marinate the chicken that way. Cover and marinate it for at least two to four hours or overnight. How do you make Sweet Maple Barbecue Chicken Kabobs?Ĭombine the brown sugar, ketchup, red wine vinegar, water, pure maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. However, it isn’t overly sweet like some honey barbecue sauces can be. I love the touch of caramelized sweetness the syrup adds to my traditional sauce.
Instead of starting over, I decided to go with it, and I’m so glad I did. I started to pour in the syrup then realized what I had done. You see, I went to reach for the honey and grabbed the maple syrup instead, distracted by some shrill screams coming from the backyard. The sauce might just be my all-time favorite BBQ sauce, but I need to let you in on a little secret… it was made by accident! Don’t you love it when those things happen, and it turns out to be better than your original recipes? Anything we can thread on sticks and grill is pretty much a winner at our house and I have the best chicken skewer recipe to share with you today. We go a little skewer crazy during the summer.
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