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28GO serves up food with an Asian persuasion 

COURTESY PHOTO

 
If you’re the kind of person that prefers fast food joints, chains or franchises, you may never notice a particular small business serving great food with big flavor.

Though the outside of the Asian-fusion restaurant, 28GO appears unassuming and modest. Walk inside and you’ll find a unique, mellow and intimate atmosphere housing a cuisine stemming from an exciting mix of cultures.

For this hidden gem sitting plainly across from UNLV, Ty Suksangasophon, owner of 28GO, has one mission for this restaurant.

“[I want] to expose people to a different kind of cuisine that’s out of the ordinary,” Suksangasophon said. “Something you say you’re not used to, and it’s that first impression that determines whether you like it or not”

The most popular dish at the 28GO is the Shoyu-Kimchi Ramen Fusion with pork belly and a raw egg while the most favored dessert at the restaurant is the White Rabbit.

COURTESY PHOTO

COURTESY PHOTO

Based off the popular Japanese candy of the same name, the White Rabbit is made from imported Thai coconut milk ice cream rolled in a white mochi quilt and served with a white rabbit cream dip. The most popular drink combo is the Das Boot; German for “The Boat,” which is composed of
three beers and a large sake. The beverage combo is named after a movie filmed in the 1980s with the same name.

“We offer something for everybody,” Suksangasophon said. “This might sound something like a cliché, but we really do offer something for everybody at a very affordable price with quality that might even rival the Strip.”

Other dishes include the Blue Crabcake Sliders: a trio of sliders with crabcakes, lime infused tomatoes and a wasabi-lime aioli. For breakfast or dessert, there’s also the Melon Custard Waffles: waffles with honeydew melon custard and strawberries served with two eggs.

“Everything is practically made from scratch,” Suksangasophon said.

28GO comes from humble roots as Suksangasophon, who has been a chef since he was 17, started the restaurant about two and a half years ago. His mentor, who he declined to name, was an executive chef who took him under his wing, so he fell into a career of cooking at 18.

After 21, he learned the house operations of a restaurant, then bar management and he ultimately gained a general knowledge of the operations of a restaurant.

At the apex of his career, he was the general manager of a chain of restaurants, but after putting in so much time and effort working for someone else, he decided to take some time off and traveled to Canada, Hong Kong, Korea and all over Thailand.

After traveling the east and west coast, he came back to Vegas to find that a lot of restaurants tend to be more or less the same, and with them having nearly the same menus that they were generally no different from each other.

A couple of months after his return, he thought to do an experiment to see where it would take him to grab all of the elements of his experiences from his travels all over the world, and that was when the Asian-fusion restaurant 28GO was born.

The restaurant itself receives a diverse following from corporate people, executive chefs from the Strip, local business owners as well as the average students and professors here at UNLV.

The restaurant also sees people from all over the world.

So for who and why did Suksangasophon start 28GO?

“Especially for younger generations,” he said. “Who I think in this town are too used to the norm. Now, everything has to come in a bun, or be served in styrofoam or fried.”

When it comes to the best thing about running and working at his restaurant, he said it’s meeting all kinds of people from different walks and different age groups as well as people who appreciate quality.

“And sharing stories,” Suksangasophon said. “Because I truly believe that food and drinks bring people together.”

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