Japanese Whisky meets fusion Asian-New American in new outdoor restaurant concept that redefines and elevates mall-restaurant food fare!
Chef Johnny Lee, and partners David Tewasart and Allen Wong announced a sophisticated new approach to New-American, fusing Asian-inspired flavors with a craft whisky and beer collection, at Monkey Bar. Monkey Bar brings a fourth concept to Sticky Rice Group’s restaurants, proving that the group inspires a multitude of new Asian-Fusion cuisines that showcase various traditional flavors with modern-styled cooking. Sourcing locally brewed beers and spirits, along with carefully selected Japanese imports, Monkey Bar brings a new level of sophistication.
Monkey Bar is located in the new food alley between Nordstrom and Din Tai Fung on Level 2.