PUNCHMAGAZINE.COM 67 loved that process. After college, I worked as a financial analyst and sitting there got so monotonous that I couldn’t see a future in it. I’d watch cooking shows and realize how much I enjoyed cooking, so I applied to culinary school and would go at night after work.” Michael and Meichih are true partners in both work and life—not working together is no longer an option. “We weren’t a couple when we started working together, so we have a level of professionalism and respect for each other as chefs,” says Michael. “A lot of people who are coupled and try to work together later in life don’t have that base, so that causes conflict.” Meichih adds, “We have the same goals and want to uplift each other. We know how to step in for each other when we need to and when to step back when we should.” The word “yeobo” is one of endearment in the Korean language, akin to calling someone “darling.” It was a longtime wish for Meichih to name a restaurant using the term, but it also sets the tone for what the couple is trying to accomplish. “There’s a lot of heart to that word. I think what we’re doing here really plays on that,” she says. The eclectic menu blends their Korean and Taiwanese backgrounds. Customer favorites include the Chinese braised beef lu-rou lasagna, a scallion croissant with rou-song (Chinese pork floss) butter and the wagyu kalbi shortribs. Michael has a sentimental attachment to the cold Korean noodles on the menu, in particular. “I love the somyun pine nut dish because it’s very nostalgic for me. My grandpar-
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