Danny Nguyen, born and raised in Reno, is the co-owner and manager of the acclaimed Kwok’s Bistro, which he opened alongside his father in 2018. Located in the former China Diner building at 275 West St., the restaurant has earned top ratings and national recognition for its authentic Cantonese cuisine. Danny is a dedicated foodie who has traveled extensively with his wife across the United States, Canada and Japan in pursuit of exceptional sushi experiences, from all-you-can-eat establishments to traditional sushi in Tokyo. To learn more, visit kwoksbistro.com.
What’s the best thing you’ve eaten locally in the last month?
Sundubu-jjigae (soft tofu soup) from Tofu House in south Reno. When I was in elementary school, during summer vacation, I would eat dinner at my friend’s house, and his mom would always make either kimchi jjigae or sundubu-jjigae for us. Tofu House brings back nostalgic memories for me.
Your kitchen is on fire—metaphorically! What are you cooking?
I would roast a prime rib, one of my favorites I can’t get enough of during the holidays and special occasions.
Who is/was your strongest culinary influence?
My father, Kwok Chen—after all these years of working under him, he can always knock my socks off with his Chinese food.
What is your go-to midnight snack?
A spoon of peanut butter and a spoon of hazelnut spread. I’m a chocoholic, so I always have them stocked in the house.
Which local restaurant deserves more attention, and why?
Kauboi Izakaya. Japanese-style bar food is something Reno needs more of.
How does food contribute to our community?
Everyone eats. At the end of the day, food is something universal, and breaking bread is a form of reaching across the table. Reno is still growing with lots of new and up-and-coming restaurants. Whether it be a croissant from Perenn or a bowl of pho from 999 Pho, a torta from Beline Carniceria and Deli or ribs from Brothers Barbecue, we feed the community and tell our stories through food and service.
What is the most unusual thing in your refrigerator right now?
Durian, lots of frozen durian.
Please share your favorite food memory from growing up.
One of my first food memories comes from eating heirloom tomatoes at Lulou’s. I was a very picky eater growing up, and I never understood why people liked tomatoes. In my youth, to that point, I had never tasted such a sweet and meaty tomato.
What is the one kitchen tool you can’t live without?
My Joule sous vide. I use it for meal prep, and it’s a godsend. It keeps things like chicken breast and pork chops juicy when you reheat them.
If you could have dinner at any restaurant in the world tonight, where would it be, and why there?
Sukiyabashi Jiro in Tokyo! Hands down best Edomae sushi I’ve ever had.