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 Kitcehn to Order: (801) 328-1091

 

 

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.