Kuya Del

 
 
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Chef Johndel

Chef Johndel moved to Utah when he was 15 years old after living in California, Guam, and the Philippines. He is excited to be a part of the culinary scene in Utah and share his food with the community. He learned to cook while being a server in a restaurant as well as through YouTube and cookbooks. He began culinary training when he was 21. His menu offers a variety of cuisines from Asia, the Pacific Islands, and Mexico.

Call Spice Kitchen to Order: (385) 229-4703

 

 

Chef Johndel participated in the 2019 Journey to the Wasatch, the International Rescue Committee’s annual fundraising party celebrating refugees in our community who survive conflict and disaster to call Utah their home.

 

 

Spice To Go Menus:

Chef’s previous Spice To Go menus for Spice Kitchen’s weekly meal service with Thursday pick-up.

— January 17, 2019

Meat Entree: Chicken Katsu Curry - Panko Fried Chicken in a Golden Curry and served over Jasmine Rice.

Vegan Entree: Aubergine Katsu Curry - Panko Fried Aubergine in a Golden Curry and served over Jasmine Rice.

Both entrees are served with Miso Soup with enoki mushrooms, tofu, wakame (black seaweed), and scallions.

— August 9, 2018

Meat Entree: Chicken Pad Thai (contains fish sauce) (GF) - Stir Fried Rice Noodles in Tamarind Lime Sauce with Sautéed Chicken and Eggs, Topped with Peanuts, Fresh Sprouts, and Green Scallions.

Vegan Entree: Tofu Pad Thai (GF) - Stir Fried Rice Noodles in Tamarind Lime Sauce Topped with Tofu, Pickled Daikon, Shredded Carrots, and Green Scallions.

Each entree will come with 2 pieces of lumpia, a traditional Filipino spring roll served with sweet Thai chili sauce (not GF).

*Entrees can be made gluten free by substituting a green salad as a side.
**Please be sure to note in the order form any dietary restrictions or preferences!

Each dish comes with mixed greens and Filipino-Style Vinaigrette.

— May 3, 2018

Meat Entree*: Si Sig Filipino-Braised Pulled Pork served over White Rice and topped with an Over-Easy Egg, Cilantro, and a side of Chili Flakes.

Vegan Entree*: Vegetable Coconut Curry (Carrots, Potatoes, Peas, Eggplant, and Cauliflower) served over White Rice with a side of Chili Oil.

*Both Entrees can be made Gluten Free.

Each dish comes with mixed greens and Filipino-Style Vinaigrette.

— September 28, 2017

Meat Entree: Chicken Katsu Curry (coconut cream, ginger, tomatoes, onion, garlic, potatoes, and carrots) served with White Rice (GF option available–please mark below).

Vegan Entree: Potato Croquettes served with Vegetable Curry and White Rice (GF option available–please mark below).

Each entree comes with a Filipino spring mix salad and olive oil & lemon dressing.