To-Go Takes is Resy’s regular feature wherein we quiz the folks behind some of our favorite restaurants about all things related to takeout.
In this edition, we speak to Kay Hyun, the chef and owner behind Mokyo, a Korean small plates wonderland on St. Marks currently open for outdoor and indoor dining, pickup, and delivery. Below, she shares some of her favorite takeout tips, tricks, cocktails, and regular stops.
Name + Title: Kay Kyungmin Hyun, Head Chef & Owner
Hyun: The oxtail spring roll, because it stays crispy even after delivery.
Where are you getting takeout from and what are you ordering?
— Raku: I’m a fan of udon and their noodles are amazing. I usually get the classic ebiten (shrimp tempura) udon.
— Jongro: I usually come here for barbecue, but for takeout, I order one of my favorite dishes: dukbokki (stir-fried rice cakes). I’ve tried many in the city but theirs are my favorite. Additionally, the many side dishes are amazing the next day.
Best tip to amp up your takeout?
Heating up dishes one by one instead of microwaving all of them at once would be my best tip. For our dumplings, I would recommend putting a drop of water in with the lid on and microwave it for 45 seconds.
What’s your favorite place for cocktails to go?
I don’t really drink and if I have time to, I end up drinking our cocktails from Mokyo and Thursday Kitchen [Hyun’s other restaurant, also in the East Village] because they aren’t too strong but still tasty. They get you just a little tipsy and their packaging is takeout friendly.
What do you miss most about restaurant?
The lively busy vibes restaurants once had. Seeing my restaurants full once again and all my staff back to work.
Mokyo is open for outdoor and indoor dining Tuesday through Sunday for dinner. Get Mokyo takeout and delivery here.
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