A family of five healthcare professionals aims to bring wholesome, fast-casual vegetarian fare to St. Louisans. Chuang Yi Bentos debuted in May, featuring health conscious pan-Asian cuisine inspired by Taiwan and beyond.
Mark, Tai Ling and Brita Chin.
The University City eatery comes from husband and wife Mark and Tai Ling Chin, along with their three children Aleen, Brian and Brita. The family members partnered up for the concept with a mission to promote healthy lifestyles, featuring their version of what Mark and Tai Ling grew up eating in Taipei: Taiwanese-style bento boxes.
“Since we all work in healthcare environments, this is a healthier, delicious lifestyle we wanted to share with people,” Brita says. “There’s definitely great Asian cuisine in St. Louis, but it’s difficult to find East Asian vegetarian food. We’re looking to join in on the efforts to promote our culture with an emphasis on vegetarian fare. The majority of our dishes are also vegan friendly!”
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The bian dang, or Taiwanese lunch boxes, serve as the centerpiece for the concept. The menu originally revolved around the idea of convenient carryout meals, and the family has since added soup noodles and other items at the request of guests. Everything is served in eco-friendly to-go packaging.
CY Bento with Suji Filet.
The interior features plenty of greenery.
“Chuang Yi means creative. Our goal is to continually evolve the menu, letting the season’s freshest vegetables take center stage,” Brian says. “Each dish becomes a celebration of the vibrant flavors and colors that nature brings us throughout the year. As the seasons shift, so does our menu, offering a dynamic experience that highlights the bounty of each harvest. We’re constantly coming up with new recipes and taking feedback from customers.”
The 12-seat eatery features a clean, minimalistic interior outfitted with rows of potted plants cultivated by Tai Ling, displayed in natural wood planters made by family friend Sherry Liu, who also handcrafted the dining room’s counter and benches. “We’re trying to create a relaxing environment with natural wood seating, soothing music and greenery,” Brita says.
Three-cup mushrooms, made up of braised king oyster mushroom.
Over the years, the Chins have cooked a lot together, and with CY Bentos, they hope to share some of their favorite plant-based combinations. The menu’s core bento boxes riff on bentos served on Taiwanese railways. “With Taiwanese-style bentos, a lot of things are served together,” Brita says. “We wanted to do something similar, essentially with vegetables and pickles tucked between a protein and rice.”
Hong Sao Mein, or Taiwanese Braised Noodle Soup topped with radish, carrots, soya, bok choy and pickled mustard greens in broth.
Each bento box comes with turmeric pickled radish, soy basil, five-spiced dried tofu and rotating veggies such as Taiwanese cabbage or bok choy. Choose from proteins – which primarily include soy-based products of Taiwan – such as a Crispy Suji Filet. “Suji bento, to us, mimics a traditional Taiwanese bento in that we maintain a similar texture and flavor combination to what my parents remembered growing up, while making it vegetarian,” Brita says.
DouBao Roll is a braised yu-hsiang seasoned tofu skin roll.
CY DouBao Roll is another popular protein option. The unique roll features tofu skin that is steamed, marinated and pan-fried. It gets its flavor from house YX sauce. “It’s tangy but also sweet and savory at the same time,” Brita says.
Another highlight, Hong Sao Mein, is the Chins’ vegetarian take on Taiwanese braised beef noodle soup, with radish, carrots, soya, bok choy and pickled mustard greens. “It’s got vibrant flavors,” Brita says. “There’s a sense of nostalgia. It’s a taste of home for us.” Soya is also featured in Orange Soya Delight with broccoli, featuring a sauce made with fresh oranges.
Going forward, the family plans to incorporate new menu items such as steamed gua bao sandwiches. Side options currently include three-cup mushroom, mapo tofu and TLC fried rice made with turmeric, lion’s mane mushrooms and vegetables. To drink, choose from bottled beverages as well as hot jasmine tea.
“I’m excited for people to be surprised by how good vegetarian food really is. Vegetarianism lowers your carbon footprint and it’s healthier,” Brita says. “We’re hoping we can spread vegetarian and plant-based eating and healthy lifestyles to our whole town.”
Chuang Yi Bentos is open Friday through Sunday from 11 a.m. to 2 p.m. and 4:30 p.m. to 7 p.m.
Chuang Yi Bentos, 7827 Olive Blvd., University City, St. Louis, Missouri, 314-797-8088, instagram.com/cybentos
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