Chef Pan Hompluem is the chef and co-founder (along with his wife Dana) of Lowcountry restaurant, 2359 S. Wentworth Ave., (and various other locations); lowcountrychicago.com.
Though he worked in finance and retail, his entrepreneurial drive led him to follow his passion for hospitality. In 2002, Pan launched Dragonfly Mandarin Restaurant in the Gold Coast, drawing lines around the block especially after hours when it transformed into a lounge and nightclub. With its walls parting to reveal a dance floor and DJs, Dragonfly became an iconic nightlife destination.
Pan, who refined his culinary skills at Kendall College, co-founded Lowcountry with his wife, Dana, in 2015.
The restaurant, which specializes in seafood boils and flavorful sauces, is celebrated for its communal dining experience. It's grown to five thriving locations across the Midwest.
The Lowcountry Boil — also known as Frogmore Stew, a Beaufort Boil or a Tidewater Boil — tends to be slightly milder that its spicier cousins, but it still has strong ties to Caribbean, African, New Orleans and Cajun cuisine, according to the restaurant's website.
"The goal was the make this place as approachable and low-brow as possible. The whole concept is for people to get their hands dirty," Hompluem says.
Chef Hompluem shares one of his favorite holiday recipes:
"This dish is incredibly special to me because it's my dad's recipe, and it's been my favorite for as long as I can remember.
"Every holiday, I make Khao Man Gai for my family, and it always brings back the best memories. Khao Man Gai is a true Thai street food staple, originating from Hainanese chicken rice, and you can find it on nearly every corner in Thailand, especially in Bangkok. It's simple yet deeply comforting — tender chicken, fragrant rice, rich sauce and soothing broth, all in one meal.
"For many, including me, it’s the taste of home. This dish is a reminder that food doesn’t have to be fancy to be special. I hope you enjoy making it as much as I do, and that it becomes one of those go-to recipes you can always count on for a good, comforting meal."
