Collage Announces an Array of New Restaurants - Food & Beverage Magazine

Collage Announces an Array of New Restaurants

Now in its second year, Collage Culinary Experience continues to establish itself as an elevated global dining collective that offers the best of international and local cuisine in an artfully designed space. Within the last six months, Collage has expanded its array of restaurants and unique tasting experiences, welcoming Bruxie, the original fried chicken and waffle sandwich destination, and Mochinut, the popular donut brand that marries Japanese mochi with the American doughnut.

 

In addition, Collage Culinary Experience will welcome three new exciting concepts slated to open in early 2023. The latest restaurants set to enrich the center’s offerings will include:

 

  • Blossoms & Brass  —  Blossoms & Brass was born with the influence of Japanese flavor profiles accompanied by Italian accents of style. A marriage of cultures infused within decadent tailored cocktails and small bites.

 

  • PhoHolic  —  PhoHolic uses a fresh approach to pho to create buzz-worthy dishes by meshing traditional Vietnamese culture into each delectable offering. Captivating dishes with flavorful options including meatballs, steak, brisket, and fresh vegetables.

 

  • Cha Redefine  —  Cha Redefine was founded by tea and coffee enthusiasts, creating drinks that will keep you craving more. The menu has combined traditional tea with modern brewing methods to breathe new life into the tea culture. All teas are made with fresh local ingredients.

 

“Bruxie and Mohcinut are incredible additions to Collage, and we look forward to welcoming more exciting new concepts in 2023,” said Morgan Zhang, founder, and creative innovator behind the concept of Collage. “As a one-stop shop for elevated local and international cuisine, we plan to continue raising the bar with unique world-inspired dining experiences.”

 

For a complete list of restaurants visit Collageexperience.com or interact with us via Instagram or Facebook.

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