A new business called Little Brother Chinese Food (instagram) is under development. Little Brother will sell a line of Chinese dumplings from their home base at Fork Food Lab. Owners Richard Lee and Claire Guyer plan to launch Little Brother on February 5th a week a head of Chinese New Year.
Once their website is up you’ll be able to order three different styles of frozen dumplings for final preparation at home: a pork and napa cabbage dumpling made with ginger, scallion and sesame oil which Lee learned how to make from his grandmother and aunt, a vegan dumpling made with soy protein, napa cabbage and roasted mushrooms, and each week there will be third rotating option on the menu. In recognition of the Year of the Ox which start on the lunar new year, Lee and Guyer are making a spicy beef dumpling made with their house chili oil, Szechuan peppercorn and chili flakes.
Guyer and Lee moved to Portland at the end of March from Chicago. Guyer grew-up in Maine in Thomaston and prior to moving to Illinois worked in Portland as a baker for Hilltop Coffee and for Borealis Breads, and was a server at Silly’s. In Chicago Lee got his start in the kitchen working for chef Joe Flamm at Spiaggia and for a time worked at Parachute.
In Chicago the couple ran the Oxheart Collective supper club as a way to experiment with food and engage with love of hospitality.
In time Little Brother may evolve from its current takeout-only model into a restaurant.