Warsugai — Chinese Restaurant in Portland, OR

Warsugai is a new Southeast Portland restaurant created by the team that previously ran Danwei Canting. It offers unique dishes such as almond chicken and Dungeness crab rangoon. Chef Kyo Koo grew up in Portland, enjoying food from local Chinese restaurants with his family. Although of Korean American descent, he often ate at Chinese, Japanese, and Vietnamese places, developing a love for “vintage Asian food.”

After Danwei Canting closed, Koo decided to open Warsugai, focusing on the Asian cuisines he loved as a child. He partnered with his brother-in-law, Alvin Wong, to create a menu that brings back memories of those family meals. Warsugai, which opened on January 31, features dishes like black pepper beef short ribs, offering a nostalgic dining experience.

The restaurant’s menu includes personal renditions of Koo’s favorite childhood dishes, referencing the old restaurants he visited. For example, the Noble House Pork Potstickers are named after the dumplings from Shanghai Noble House, which Koo frequented. Other dishes, like the Kampong Shrimp, are inspired by meals from Lin’s China Jade, a family favorite.

Warsugai also adds a Pacific Northwest twist to traditional recipes. For instance, the char siu is made with locally sourced pork and hazelnuts, while the crab rangoons feature Oregon Dungeness crab. These dishes blend regional ingredients with Asian flavors, creating a unique dining experience.

The restaurant’s design is inspired by Chow Yun-fat movies, featuring a red neon glow and a relaxed atmosphere. Koo wants Warsugai to be where people feel comfortable and nostalgic, reminiscent of retro Hong Kong. Warsugai is not just about the food but also about recapturing the spirit of the Asian dining experiences of Koo’s childhood.

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