We are a Seattle "pop-up" - a group of chefs that serve up a once-monthly menu by popping up in a host restaurant. Since the Spring of 2013, we have been merging the beloved Southeast Asian dish "congee" with different haute cuisine elements from duck confit, Spanish bistec to our award-winning pork belly Adobo and beyond.
Congee is a rice porridge dish that has been popular in Southeast Asia for thousands of years. Congee has over 18 different names in cultures ranging from China to Portugal. At its most essential, congee is rice porridge - which is what makes it the perfect canvas for culinary innovation and cross-cultural cuisine. Most important of all, Kraken works to expose our diners to flavors not previously associated with congee. We incorporate spicy, sweet, new and old world flavors. We've made congee with pork belly adobo, squid ink, crab curry and five spice duck confit, and that was just our first year! We continue to push the envelope by mixing modern culinary technique with traditional methods of preparation, resulting in flavors that sneak up and surprise you from the depths of the bowl, like the great Kraken of the ocean.