Tues – Sun, Noon-3pm
Mon – Thurs, 5pm-9:30pm
4345 Main St.
Philadelphia, PA 19127
(267) 297 8341
Inspired by her upbringing in Bangkok, Chef-Artist Nongyao “Moon” Krapugthong grew up helping her father prepare exotic, robust dishes with fresh ingredients from the morning market. Only after obtaining her M.B.A. from North Park University and then her M.F.A. thesis in photography at R.I.T. did she go back to her roots and discovered her true passion cooking as an art form. She opened Chabaa Thai Bistro in Philadelphia in 2005 and has won Best of Philly (2007) and Best Thai in Philadelphia by Zagat (2009). She also was one of three winners in the Taste of Elegance Pennsylvania Chef Competition (2009), was inducted into the all-female culinary organization Les Dames d’Escoffier International (LDEI), and in April 2011 she was invited to cook at the James Beard House in New York. Moon also runs E.A.T.S. (Eat Along the Street), an annual street food festival nonprofit supporting the Wat Bodd Voradith orphanage in Bangkok.
Chef Lukito first was introduced to sushi under the tutelage of Ige-san at Teikoku in West Chester. After stints in NYC, most notably at Sushi Kato, Chef Agus moved to Philadelphia because of marriage and fatherhood. After moving back to Philadelphia he became sous chef at Mikado then head chef at Izumi. He also participated in the Chef in Residence Program at Mango Moon with both Moon and Ige-san, and now is the head “itamae” of Yanako Restaurant.
Chef d’ Cuisine / Menu Consultant Harry Ige
Born and raised in Post WWII Okinawa, Japan, Harry Ige (or known to us as “Ige-san”) relocated to Hawaii due to economic hardship. While working at various branches of the Benihana Steak House during the 70s, in 1978 he went under the tutelage of Master Chef Kenko at the age of 19, under whom he learned sushi making. He later became sous chef at Nishi in NYC and as made stops in Connecticut, Chicago, Philadelphia and NYC over his 30 years of being a chef. After taking a long sabbatical due to his health, Ige joined Yanako’s team as consultant and interim chef de cuisine, laying the foundation for its exceptional Japanese cuisine and attention to detail.