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Brush Strokes

Our History

AAPI-run, with women in key leadership roles, KEI CONCEPTS began for a simple reason: build something that the community can be proud of and forge a path ahead for the next generation.

Brush Strokes

INI

June 2022 marked another innovation with Ini Ristorante, bringing Japanese-inspired Italian cuisine to Little Saigon for the first time, further enriching Fountain Valley's culinary scene.

Kei Concepts

Meanwhile, Kei HQ expanded to house over 70 employees, even annexing neighboring areas to support our growth, a clear sign of our expanding influence and commitment to our team.

Branching out, KEI Events began crafting memorable experiences, blending creativity with high-quality production. This year, we've extended our reach through speaking engagements and podcasts, creating unforgettable moments and reinforcing our brand's impact.

SGC

2022

Balcony

2021

ROL

In August 2021, Kei Concepts tapped into the hand roll trend, transforming a space within five weeks to launch OC's first hand-roll-focused eatery, a testament to our team's rapid innovation.

KIN

By October 2021, KIN, which began as a pop-up two years prior, opened its flagship location, fully embodying Kei Concepts' vision and offering a broad spectrum of izakaya dishes.

Liquid Bubbles

Kei Concepts HQ

In March 2020, reflecting our growth, Kei Concepts moved its office to a more spacious location in Huntington Beach.

As the pandemic continued, August 2020 saw NEP Cafe bringing comfort to the community with nostalgic Vietnamese-French coffee and brunch, a nod to the traditional Vietnamese mornings that many longed for during uncertain times.

Nep Cafe

That same month, our adaptability was once again on display as SUP Noodle Bar received a warm welcome at its new Irvine location, demonstrating our brand's growing appeal and resilience.

SUP IRVINE

Kei Concepts partnered with street food sensation turned a fast-casual hit, Dave's Hot Chicken, to bring the heat to Fountain Valley. This partnership served as an invaluable learning experience that allowed Kei Concepts to further navigate its way out of the struggles of the pandemic.

Daves Hot Chicken

Kin Craft Ramen

Kei Concepts' inaugural pandemic pop-up in April 2020 showcased our agility, featuring innovative ramen bowls for car-bound diners, selling out with each ticket release during COVID-19, highlighting our ability to adapt and thrive even in challenging times.

2020

2020 was the year that flipped the world upside down. With the advent of the COVID-19 pandemic, the restaurant industry suffered immensely; Kei Concepts knew that there were only two options: standby and suffer irreparable damage, or power through and emerge stronger than ever before - naturally, they chose the latter.

Ice Cream Cones

The Alley

That same year, Kei Concepts’ partnered with globally-recognized boba tea concept The Alley to bring their first location to Fountain Valley, Orange County, drawing thousands of fans on its opening day alone. With the massive success of their first The Alley location, Kei Concepts went on to open locations in Irvine, Las Vegas, and Hawaii.

Gem Dining

In August 2019, Kei Concepts opened Gem Dining, our first dip into the upscale dining scene. At the time of its opening, it was regarded by food critics as “the most impressive non-Vietnamese restaurant in Little Saigon ever.” With Chef Edward's expertise, it eventually earned a spot in the 2022 Michelin Guide.

2019

Breakfast

Kei Concepts HQ

Alongside our restaurant expansions, Kei Concepts HQ also began in a modest space in Fountain Valley, symbolizing our growing roots.

2018

Sardines

Sup Cerritos

The demand for SUP Noodle Bar's distinctive flavors led to the opening of another location in Cerritos, showcasing our growing customer base's enthusiasm.

Vox

The lessons learned from Pango's establishment led to the inception of The Vox Kitchen in 2017, quickly establishing itself as a fusion food haven.

2017

Minimalist Staircase

Pango

Intent on bringing something special to Little Saigon, Viet and Neo brought a vision to life with Pango Taqueria in Fountain Valley with the help of Chef Edward Huang, where, despite the hurdles, proved to be a notable chapter in the company's history.

Sup Torrance

In 2016, Kei Concepts had the opportunity to collaborate with the H-mart food court for six months. This Sup Noodle Bar location served as a valuable learning experience for his team and has remained one of his favorite pop-up experiences to date.

2016

Ceramic Collection

Sup BP

In 2014, Buena Park, Orange County, was the stage where co-founder and CEO, Viet Nguyen, reimagined pho at Súp Noodle Bar, while Founding Partner, Neo Du, elevated front-of-house hospitality. The following year, Ivy Ha, our current CEO, began her leadership journey as a manager at SUP Noodle Bar.

2014

SUP NOODLE BAR

THE VOX KITCHEN

GEM DINING

NEP CAFE

KIN IZAKAYA

PANGO TAQUERIA

SOT

ROL

INI RISTORANTE

KEI COFFEE HOUSE

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Our Concepts

Our Concepts

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