This month's The Art of the Snack takes us Tiger Lily Kitchen which is opened by Michelle Morgan. She tells about what we should expect when dining there as well as signature dishes.

ATHLEISURE MAG: Tell us about your background and how you came to opening Tiger Lily Kitchen?

MICHELLE MORGAN: I’ve been in the restaurant industry for over ten years, starting as a server and working my way up to general manager. When the restaurant I was managing closed due to the pandemic, I took some time off and went to stay with my friend in Newport, Rhode Island for the summer. I was cooking every day and that gave me the inspiration to start my own business in spite of all the uncertainty. I realized that if there was a time to change my life path, it was now so I decided to pivot and open my own food business in New York City. I grew up with and have always been drawn to Asian cuisines so I wanted to offer food that is healthy yet comforting and addresses various dietary needs. All our dishes are gluten-free and many (though not all) are vegan. They can be customized with (or without) protein, including tofu, salmon, shrimp and chicken.

AM: What can guests expect from the Tiger Lily Kitchen experience?

MM: Our food is currently available for delivery and takeout only so I wanted to make the experience be more unique and memorable. I had a designer create a variety of stickers with Tiger Lily Kitchen’s name and logo elements that are applied to our delivery packages. This way the first thing our customers see is how fun and playful our style is – it’s all also very Instagrammable. Once they open the containers, the food is fresh, vibrant and flavorful. The recipes I’ve developed com-bine nourishment and comfort, and draw on various Asian cuisines.

AM: When creating this menu, can you tell us about where the inspiration for your dishes come from?

MM: The inspiration for our menu comes from the food I ate growing up, as well as the desire to create dishes that are health conscious, addressing a range of dietary needs. My mother is from Hong Kong (she became a vegetarian at some point in her life) and her cooking largely inspired what I’m doing at Tiger LilyKitchen, like utilizing the cooking techniques she taught me. Also, I grew up inNew York City’s Chinatown going to Chinese, Thai, Vietnamese and Malaysian restaurants. I’ve always loved diverse Asian flavors and dishes so I’m combining them with what my mother taught me.

AM: What are 3 signature dishes that you suggest that we should enjoy?

MM: There is something for everyone on our menu, some of the most popular dishes are the stir-fried Peanut StreetNoodles with crushed peanuts, snap peas, red cabbage, bean sprouts, cilantro, scallions, red chiles, sesame seeds and oil, plus charred lime (you can add a protein, if you wish); the equally colorful and delicious Vegetable Summer Rolls with cabbage, mint, pickled carrots, daikon, cucumber, watermelon radishes and a miso sauce for dipping; and Koji Marinated Salmon with wild rice, shiitake mushrooms, pickled carrots, cucumbers, lime, sesame seeds and cilantro sauce.

AM: What are 3 appetizers and/or desserts that we should try at Tiger Lily Kitchen?

MM: I would recommend starting with our Vegetable Summer Rolls or the Chinese cabbage wrapped Steamed VeggieRolls with sauteed shiitake mushrooms,carrots, daikon, red cabbage and Chinese broccoli that are tied with carrot ribbons and come with a vinegar dipping sauce with ginger, scallion and cilantro; Grilled Japanese Eggplant with cucumbers, watermelon radish and vinaigrette; or the grilled Salmon Skewers with a lime vinaigrette.

AM: What are 3 drinks that you suggest?

MM: All of our beverages are made in-house with freshly pressed juices and herbs like the Citrus Banger with orange, ginger and Thai basil (great for the immune system!); the refreshing Pineapple with ginger and mint and Shiso Limeade.

AM: What vegan, vegetarian and gluten-free friendly items do you have?

MM: The entire menu at Tiger Lily Kitchen is fully gluten-free and very vegan friendly – with a few exceptions, most of our dishes are vegan and we do not use dairy at all. We only use ingredients from gluten-free facilities and tamari soy sauce that gluten-free. Some of the most popular are the Vegan Mushroom Pho with mushroom broth, pho noodles, Chinese broccoli, carrots, red cabbage, bean sprouts, scallions, Thai basil, chilies and lime; Kohlrabi Salad with peanut ginger dressing, sesame seeds, cabbage, cherry tomatoes, carrots, bean sprouts, scallions, peanuts and cilantro; Organic Tofu Bites with chili spiced garlic chips, sesame seeds, scallions, red chilies and tamari; the Golden Cauliflower Soup with turmeric, lemongrass and ginger finished with a swirl of Thai basil oil and Aleppo pepper or the Peanut Street Noodles I mentioned earlier.

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups,delivery, reduce indoor dining, outdoor dining etc. – what have you been doing during this time?

MM: I opened my business during COVID-19 and right now we are solely focused on takeout and delivery that’s contactless or with minimal contact. We currently have no indoor or outdoor seating but I’m looking for a brick and mortar location.

IG @TigerLilyKitchenNYC