On the floor level of downtown Denver's Spire apartment building, Uncle Joe's Hong Kong Bistro opened roughly a year ago as a fast-casual concept with a quick and dirty menu of mix-and-match traditional Chinese fare. But in place of its counter-service model, the eatery will turn full-service starting this coming spring, Westword reports.
The service modifications follow tweaks to the menu, with more attention to sourcing from Culinary Director Thach Tran, of ChoLon, and Chef Josh Lujan, who's worked kitchens from Rioja to Euclid Hall. For instance, the Wagyu beef, found in the chow fun and stir fry, is sourced locally from 7X Ranch. Build-your-own hot pots will be a new offering, with choices of broths, proteins and starches. A scallop and prawn noodle bowl is topped with homemade sauce made with dried scallops that owner Dr. Dennis Law brings home from trips to Hong Kong, where he owns his only other Uncle Joe's. In addition, a new beverage list, including Chinese cocktails will compliment the food.