Chef Thai Dang will show you how to use the lò dat, a clay pot grill and how they grill their seafood and meats on it. This is a very interactive family dining experience, just like how a Vietnamese family would do. You will also see his intricate cooking techniques and style of his cooking.In 2013, Dang opened Embeya in Chicago's West Loop neighborhood. Here, Dang was able to define and reinvent flavors and textures found throughout Southeast Asia using French techniques to create an original approach to what he termed as "Progressive Asian" cuisine.

They also launched "HaiSous: Vietnamese Kitchen" bringing a true taste of Vietnam to Chicago in the Pilsen neighborhood. The flavors found at HaiSous capture the essence of Vietnam with masterful execution from his early professional years. This menu truly highlights Dang's childhood experience through his new vision for Vietnamese cuisine.

HaiSous was nominated for 2018 semifinalist for Best New Restaurant by James Beard and awarded a Bib Gourmand 2018-2019 by Michelin. Additional accolades include Plate Magazine's Chefs to Watch 2018, Chicago Magazine's "Best New Restaurant: 2018" at #3; Jean Banchet "Rising Chef of the Year" in 2014. He was nominated two consecutive years in Food & Wine People's Choice, "Chef of the Year" 2013, 2014 and Zagat has recognized him on the "30 under 30" list in 2013.