A Cypress restaurant known for its distinct spin on seafood and Cajun dishes is undergoing some changes in a bid to attract new customers. The former Mini’s Seafood and Steak, now known as Asian and Mini Seafood, is refocusing on what it does best.

“We are keeping the popular dishes—the fried fish, the shrimp etouffee—but we’re going to take off the steak,” new owner Kimmay Chao said. “We want to make sure everything we give our customers is the best.”

Chao is working with former owner Han Thik to bring a selection of popular Chinese and Thai dishes to the menu as well, including lo mein, wonton soup, pad Thai and spring rolls. Chao also serves as the restaurant’s head chef and spends most of his time at the restaurant working in the kitchen.

“I have been working in restaurants since 1980, and my background is mainly in Chinese food,” he said. “I’m picking the things that I know customers like and that I can do well. The kitchen is my main area to make sure the food is perfect.”

Chao, who is Thik’s uncle, said he is keeping his nephew on board to help launch the new concept. Thik will remain with the business for the first few months to help get things start before completely handing things over.

Asian and Mini Seafood Popular dishes like the fried seafood platter will remain on the revamped menu.[/caption]

“This restaurant means a lot to me. So when I decided to step down as owner, I wanted to make sure the    person who took over truly cared about making it the best it can be,” Thik said. “I am grateful for all the loyal customers who helped us get off the ground. I want to make sure they are satisfied.”

Menu items are made from fresh ingredients, which gives Chao confidence that customers will find them delicious, he said. The success of the revamped restaurant hinges on treating the customers properly, he said.

“The whole menu is designed based on what customers like best,” Chao said. “If a customer asks for something else, we can do it for them. If the food is presented well and the service is good, the customers will come back.”

Asian and Mini Seafood The fried shrimp po’boy is served with pickles, lettuce and tomato.[/caption]

Owner recommendations

Pad See Ew—The Chinese-influenced rye noodle dish is stir-fried with broccoli, garlic, egg and choice of meat. ($12.99) Chicken teriyaki skewers—Strips of grilled teriyaki chicken are served on five skewers with rice and cole slaw ($9.99) Etouffee—Made with shrimp, chicken or crawfish tails, this dish is served in a light roux sauce over rice and topped with Cajun seasoning. ($6.99 with chicken, $7.99 shrimp or crawfish tails)

New atmosphere

Asian and Mini Seafood New owner Kimmay Chao (right) runs the restaurant with help from family members.[/caption]

New owner Kimmay Chao said he wants to work to create a more vibrant atmosphere for the restaurant. The venue was formerly the site of a frozen yogurt shop, which was still visible to customers. Chao has already  begun hanging authentic Asian artwork in the restaurant.

“We will put up more pictures of the food, including a big picture when customers walk in,” Chao said. “That’s something we will continue to work on over time.”

Menu changes

Other new menu items added to the Asian and Mini Seafood menu in June include:

  • Shrimp Pad Thai ($11.99)
  • Stir fried rice noodles ($10.99)
  • Crab rangoon (six for $5.99)
  • Hot and sour soup ($5.99)
  • Orange chicken ($10.99)