Issue link: https://maltatoday.uberflip.com/i/814533
maltatoday, SUNDAY, 23 APRIL 2017 34 Food BY AMY MICALLEF DECESARE WITH spring in full swing, re- peatedly walking up and down Ross Street in St. Julian's is not what I signed up for one Tuesday evening. I was convinced the ad- dress of KuYa Asian Pub listed on Trip Advisor was incorrect. Ready to call it quits, I walked the same road for the 20th time, except this time I was greeted by a beaming Luke Ferris, part 1 of 2. With an entrance no greater than the width of a single door, it is tru- ly reminiscent of the entrance to Narnia. That is, if Narnia served delicious ramen. I couldn't help but be blown away by the atmos- phere and its laid back, under- ground vibe. I sat down and was greeted with a warm handshake and a shot of sake. Urging me to try it was Ga- briel Ferris, part 2 of 2. Eager to delve into the minds of the Ferris brothers, I sat back with a sake in hand and let them tell me their story. In the way most siblings do, they disagreed upon most points… "I think we opened in 2013." "No, what are you saying? It was 2012!" In spite of this, one thing they were in complete agreement on was their concept and ultimate passion for their food and estab- lishment. With their father's dream al- ways being for his sons to open up a restaurant, Gabriel and Luke finally jumped on the bandwagon, following his passing. Both broth- ers had spent a significant amount of time travelling the world, soak- ing up different cultures and em- bracing different kinds of foods. Gabriel worked as a professional chef in countless locations and restaurants all over the world, Malta included, but he was get- ting restless. The idea behind KuYa came to fruition one fine evening, follow- ing a couple of drinks and a lot of laughs. Initially, the brothers thought it would be a great idea to travel around Malta, cooking Gabriel's specialty, Asian food (with his signature twist), out of a bus. Once the alcohol haze had cleared however, they decided that it wasn't the most feasible, or practical of ideas. Three short months after that conversation, the Ferris broth- ers opened the well-loved KuYa van, together with Gabriel's wife Diane. Their trial run was the St. Julian's festa in 2013 (or 2012, no-one can be certain) and to their amazement, not one single noodle or strip of crispy beef re- mained after just two hours. The food was wholesome, indulgent and inexplicably delicious. It was also fast and easy; two factors most of us fast-paced, on-the-go, impatient folk value so highly. Their main inspiration was Asian cuisine, with Gabriel describing the food as 90% Japanese-inspired and 10% of his personal twist. That 10% is absolutely crucial, as it is what gives KuYa its signature taste and charm. A full year of back-breaking work later and the brothers were yearning for more. They be- gan looking for spots that fit the concept of KuYa perfectly. After weeks of searching, they finally found KuYa's home. Ross Street, St. Julians, a stone's throw from Portomaso. Almost impossible to find if you don't know exact- ly what you're looking for, the restaurant is a hidden gem. Its evasiveness is part of its charm, walking down the stairs into the restaurant, I guarantee it will be- come your new favourite hangout. With incredible support and backing, Gabriel and Luke suc- cessfully opened KuYa in St. Ju- lian's just three weeks later and not a single detail was missed, whilst a family friend, John Paul, took over the running of the van. Without any grand openings, the brothers were sure that KuYa's food would speak for itself and boy were they right. The restau- rant is full to the brim on almost any given night and attracts peo- ple from all walks of life, includ- ing visitors from the other side of the world, surgeons, university students, their grandparents; all eager to 'eat like an Asian'. It's a challenge to pinpoint ex- actly what patrons love most about KuYa, so we took it upon ourselves to ask around, right there and then. The general consensus was that the combination of KuYa's overall atmosphere and food is simply un- paralleled. And just in case you're wondering if this statement only holds water for Maltese patrons, you might be surprised to find that even born-and-bred Japanese customers can't stay away. With their ever-changing ec- lectic menu, featuring all-time favourites such as Bang Bang chicken and yellow curry, you re- ally can't go wrong. Scrawled on a chalkboard in colourful chalk, there's something for everyone, even the pickiest of eaters. Walking out a few hours later, I couldn't help but think there truly is something magical about the gem that is KuYa. Being the first and only establishment of its kind on the island, the Ferris brothers have worked out the ultimate for- mula and show no signs of stop- ping. With friendly, down to earth staff, a keen eye for detail and in- credibly strong work ethic, the Ferris brothers and KuYa itself is destined for greatness. With a couple of projects in the pipeline, all I can tell you is it's time to get excited about the opening of a second KuYa establishment. Fin- ger's crossed it will be in a town near you. Resto of the week Vermentino is quickly becoming the 'it' white wine of the past year and it's no wonder with authentic imports like this Verm from Rocca di Montemassi hitting our shelves. 100% hand-picked fruit from Tuscany that underwent soft pressing to enable to subtle, nuanced flavours of Vermentino to really shine. Aromas of white flowers, spice and hint of ripe fruit sit alongside a place of substantial freshness, citrus notes and an underlying character of almond. Vermentino is a Mediterranean grape variety that was virtually unknown until recently. It is a bright and refreshing wine. Lively floral, lime and green apple flavors shaded with dusty mineral notes vibrate with racy acidity. The wine is light bodied, fresh and tangy, perfect for sipping by the pool or pairing with grilled shellfishBrilliant straw-yellow colour. Bouquet of white flowers, with spicy notes and hints of just barely ripe fruit. Substantial yet fresh flavour with citrus hints and almondy notesBrilliant straw-yellow colour. Bouquet of white flowers, with spicy notes and hints of just barely ripe fruit. Substantial yet fresh flavour with citrus hints and almondy notesBrilliant straw-yellow colour. Bouquet of white flowers, with spicy notes and hints of just barely ripe fruit. Substantial yet fresh flavour with citrus hints and almondy notesBrilliant straw-yellow colour. Bouquet of white flowers, with spicy notes and hints of just barely ripe fruit. Substantial yet fresh flavour with citrus hints and almondy notes Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Rocca di Montemassi Calasole Vermentino Toscana, italy Kuya is planting deeper roots KuYa Asian Pub Ross Street, St. Julian's Tel: 2713 6517 Facebook: KuYa-Asian-Pub WINE OF THE WEEK Luke and Gabriel Ferris