Chef Helen Yung puts her training at Le Cordon Bleu to good use in creations as tastefully chic as the digs they’re dished up in: coconut-cashew curry, lemon-shiso leaf, honey-blue cheese. But it’s the lavish sundaes she and Sweet Republic partner Jan Wichayanuparp offer at their Scottsdale and Phoenix locations that have earned the adulation of Arizonans of all ages—every element is house-made from top (bacon brittle, salted caramel sauce) to bottom (waffle bowls).
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