The month of May is a special time to amplify and celebrate the important role that Asian Americans and Pacific Islanders have played in our shared history.
In St. Louis, attending Chinese Culture Days at the Missouri Botanical Garden is one of the most enticing – and the most exciting – ways to honor Asian American and Pacific Islander Heritage Month. On May 2 and 3, 2026, the Garden will come to life with Chinese pageantry, music, dance and art. At the event, you can also immerse yourself in the history and legends of China while savoring traditional cuisine.
To experience other flavors from local Asian Americans and Pacific Islanders, snag a seat at one of these delicious eateries:
Drawing on childhood memories, far-flung travels and home-cooking comforts, chef-owner Bernie Lee of Akar crafts refined, soulful dishes rooted in his Malaysian heritage. The menu unfolds with small plates that defy expectations, then deepens with bold, layered flavors – think impossibly tender short rib, inventive pad kee mao and indulgent risotto studded with butternut squash, poached lobster or snappy asparagus depending on the season.
Curry puffs, kao soi and pad Thai – Aubergine Cafe has all the crowd-pleasers. Within walking distance of America’s Center, Busch Stadium and Gateway Arch National Park, it’s the perfect place to tame your hunger as you explore downtown St. Louis.
Grounded in the foundational flavors of Asian cuisine, the team at The Bao in Clayton serves a simple, satisfying menu of steamed buns, rice bowls and hot udon. Pair your spread with expertly crafted cocktails that check all the boxes.
Inspired by kala namak, a cherished spice in India, Black Salt puts a bold twist on classic Indian cuisine. Committed to exceptional ingredients, dynamic flavors and generous portions, the fine-dining experience is nothing short of extraordinary. Start with a spread of samosa chaat, tandoori chicken salad and lamb seekh kebab, followed by harmonious mains such as korma chicken, butter paneer and ajwaini bhindi. Every meal balances tradition and innovation, and we recommend rounding it out with truffle-garlic naan.
Experience the rich culinary culture of China at Cate Zone in Chesterfield, Missouri. Using traditional cooking techniques and high-quality ingredients, the chefs meticulously prepare Chinese specialties such as hong shao pai gu (red braised pork ribs), Chengdu chicken, Sichuan boiled beef and kung pao shrimp. Herbivores will also delight in soybean paste eggplant, garlic bok choy and dried bean curd with jalapeños.
ChiliSpot will fire you up! From mapo tofu to pork knuckle and lamb spine to frog legs, the traditional restaurant offers spicy Sichuan cuisine for the adventurous eaters among us.
Fork & Stix, a casual Thai restaurant in the Delmar Loop, serves the best khao soi in town. It also specializes in dishes from the Northeast region of Thailand – think som tum, a salad made from shredded green papaya, and khao niao mamuang, a luscious seasonal dessert prepared with steamed sticky rice, fresh mango, sweetened coconut milk and palm sugar.
At Indo, chef Nick Bognar melds Thai flavors and Japanese techniques to honor his family’s heritage and create magic in the kitchen. Hamachi crudo, palm sugar ribs, shrimp toast, crab fried rice, lamb tartare – every flavor tells a story.
“We want you to have a party on your table with all the things hitting – that gets you in the mood to keep ordering and having fun. It makes me happy to see everyone having fun.”
– Nick Bognar of Indo, Sado and Pavilion
For two decades, Kim’s Bakery has been baking by hand using all-natural ingredients. Visits to the family-owned and -operated business shouldn’t be rushed, and if it’s your first time, we recommend starting with chestnut milk bread, white bean paste pastries, black tea cookies and coconut chips, along with anything else that strikes your fancy.
Using fresh ingredients to create complex Asian flavors, Kimchi Guys will delight your taste buds with classic dishes – think tteokbokki, bibimbap and Korean fried chicken any way you want it.
Dinner, drinks and cheer come together at Le Ono, an upscale French Polynesian restaurant in O’Fallon, Illinois. The menu is approachable yet distinctive, offering flavor profiles for every palate. Begin with a chicken katsu sando on housemade milk bread or spicy ora king salmon tako su, followed by crispy sesame tofu with oyster mushroom sauce or pan-seared fish with carrot-ginger purée and a furikake rice cake.
Home of the oversized rice paper wrap, Lona’s Lil Eats reflects chef-owner Lona Luo Powers’ roots in China’s Xishuangbanna region, where the cooking techniques, ingredients and flavors of neighboring countries converge. Fill your wrap with spicy tofu, sautéed shrimp or grilled steak, then round it out with spicy cucumbers and bamboo stew.
Dim sum is a social experience, best enjoyed with a group of your favorite travel companions. Along Olive Boulevard, you’ll find a slew of dim sum spots, including Lu Lu Seafood & Dim Sum, which consistently draws crowds of epicures.
Launched in 1985 as the first Vietnamese restaurant in St. Louis, Mai Lee serves more than 200 dishes, each with its own distinct flavor. Don’t let its humble strip mall setting fool you – this family restaurant led by Qui Tran was a James Beard Award Semifinalist for Outstanding Restaurant in 2020.
After spending three years in Japan honing his skills, Steven Pursley launched his own ramen shop in St. Louis. Menya Rui serves housemade noodles, including ramen, tsukemen (dipping ramen) and mazemen (broth-less ramen), alongside appetizers such as cucumber salad and karaage (Japanese fried chicken). Reminiscent of ramen shops in Japan, the space is snug. The dining area is 960 square feet, with seating for 25 to 30 people, who are willing to wait in a line outside the building to get a taste of Pursley’s creations – they’re that good!
“I’m constantly inspired to experiment with what ramen can look like.”
– Steven Pursley of Menya Rui
Slurping is encouraged at Nudo House. Alongside spicy kimchi, aromatic pho and comforting bánh mì, the restaurant dishes out steaming bowls of rich ramen. Since its inception, chef-owner Qui Tran has refined the menu, and today, one of the most popular noodle dishes is Shroomed Out, featuring mushroom broth, king oyster mushrooms, bok choy, menma (bamboo shoots), Ajitsuke Tamago (ramen egg) and black garlic.
Poke bowls are the star of the menu at PokeDoke, as evidenced by its name. Build your own bowl with ingredients such as rice or noodles, spicy tuna or tofu, avocado, edamame, kimchi, mango and seaweed.
Another curated concept from Nick Bognar, Sado offers impeccable sushi, nigiri and sashimi on The Hill. Don’t sleep on the madai (clean, bright, citrusy sea bream), masu (mild, slightly sweet ocean trout) and sake toro (fatty, oily, bold salmon belly). Although raw fish is the main draw, we encourage you to diversify your table with a miso-ginger salad, Japanese pumpkin doused in green curry sauce, black tiger prawn tempura and salmon yaki.
A central mural, cultural masks and wooden crafts set the scene at Sen Thai in downtown St. Louis. The restaurant, menu and staff capture the essence of Thailand, including the country’s spiritual devotion, kind people and spicy food. The menu is extensive – and everything is tasty – so you should be able to satisfy any craving.
Banchan, or Korean side dishes, aren’t just part of the meal – they make the meal. At Seoul Garden, they range from housemade kimchi to spicy cucumber to fish cakes, and they’re endlessly refillable! Enjoy them alongside tteokbokki, bibimbap and japchae or as part of an all-you-can-eat Korean barbecue spread.
Dip, swish, savor. Tai Ke Shabu Shabu invites leisurely dining with Taiwan-style hot pot akin to do-it-yourself fondue. Seated around the sleek, white bar lined with induction cooktops, diners choose a pot of proprietary broth filled with beef, lamb, seafood, mushroom or a combination, then order from more than a dozen add-ons. Insider tip: Once you’re down to just broth, stir in a side of rice for a final, filling porridge.
A hit with newcomers and regulars alike, Tiger Soup Dumplings turns out steamed or fried soup dumplings filled with pork, chicken, beef or shrimp and cheese. Wash them down with boba milk tea in original, peach or mango.
Influencing public perceptions of Indian food, Turmeric reflects India’s widely diverse cuisine, which owner Ranjul Dayal says changes every 100 to 200 kilometers. Located in the Delmar Loop, the vibrant restaurant dazzles diners with in-house creations such as the rack of New Zealand spring lamb marinated in spices and herbs, baked in a tandoor with Dijon mustard and served with mint rogan sauce. Turmeric also has a location in the food hall at City Foundry STL, where you can build your own kathi rolls, dosa rolls and rice bowls with proteins such as paneer taka tak, Chettinad mushroom and Andhra chili chicken.
Other St. Louis residents, including Min Jung Kim of the Saint Louis Art Museum, Lars Nootbaar of the St. Louis Cardinals and Fionna Gemzon of None of the Above, are leaving their mark on St. Louis. Digging into their stories and enjoying their curated experiences is a wonderful way to celebrate Asian American and Pacific Islander Heritage Month.
If you find yourself in Forest Park, we recommend visiting the refreshed and revamped 1904 World’s Fair exhibit at the Missouri History Museum, as well. To paint a complete picture of the historic event, the Missouri Historical Society has delved into the Filipino experience, among other wonderful yet complex aspects of the fair.
Throughout the month, the St. Louis Public Library will also host immersive programs for all ages, including art events, film discussions and cooking demonstrations. You can practice calligraphy, try bubble tea, watch The Joy Luck Club, learn traditional Japanese bookbinding, make Korean seaweed rice rolls, write your own comic book and more.
We hope that these ideas inspire you to connect with St. Louis’ historical and cultural narrative, which has been influenced by the world.
