Kapow Noodle Bar Opening New Boca Location

Credit: Kapow Noodle Bar

(PRESS RELEASE)_South Florida-based multi-concept operator, Sub-Culture Group announced today that they will open Kapow Noodle Bar’s new location in Boca Raton’s Mizner Park on Friday, September 16, 2022. 

“By enlisting the talent of top creatives, we are merging art, technology, and sustainability in a way that helps us lay the foundation for the future of the Kapow brand,” said Vaughan Dugan, co-founder of Kapow Noodle Bar. “We’re always looking ahead to what’s next while being mindful of what our customers want, and we can’t wait to showcase the evolution of Kapow,” he continued. 

Mizner Park has been home to Kapow since 2011, but by relocating to a significantly larger 5,175-square-foot space, the restaurant has doubled its seating capacity and now offers room for special events. The venue also features an indoor/outdoor wrap-around bar, expansive covered patio seating, an omakase bar, and three private karaoke rooms. 

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Credit: Kapow Noodle Bar

The interiors from Manhas Design take inspiration from Kapow’s existing locations, including the original Michael “Pooch” Pucciarelli mural in Boca Raton, while creating its own personality and character. Diners are welcomed to the space by a larger-than-life waving Japanese lucky cat from Unique Rabbit and artwork by Craig McInnis, and they can get lost in Rosanna Kalis’s dreamy 95-foot mural animated by Jasper Mosher. 

“Kapow's new location has allowed us to expand and develop the design,” said Pam Manhas. “We wanted to maintain the soul of the original look while elevating it with the addition of details like the illuminated abacus ceiling created by Sabal Design,” she concluded. Seating options from cozy u-shaped booths to long banquettes, communal tables, and an Opium Garden on the east side of the patio provide various dining experiences. 

Perfect for private parties, Kapow offers three fully-automated karaoke rooms with Savant IP Audio speakers, wireless mics, LED screen TVs and AV capabilities. Guests will control their song selection and order food & beverages via iPad without having to leave the privacy of their room. Two rooms can connect for larger parties and open to the Garden Patio.

Sustainability is a top priority both in the restaurant design and the kitchen. They’ve custom-built low-water woks, are using an eco-friendly Peking duck roaster oven, and their lighting /HVAC automation will reduce energy costs by more than 20%. 

With creative Southeast Asian cuisine, Kapow is known for its fun vibe and gastronomically addictive dishes. The culinary team is debuting a new elevated menu that will also roll out to the West Palm Beach location. “For over a decade, Kapow built a cult-like following with a truly great menu,” said Sub-Culture founder Rodney Mayo. “But during that time, diner's palates have grown along with their desire and openness to try more authentic Asian flavors,” he stated. “We will add new ingredients and apply them differently so that the flavors really pop.” 

Fan favorites like Vietnamese Chicken Wings, Salmon Tartare Tacos, Hoisin BBQ Baby Back Ribs, and Peking Duck will remain on the menu, but new stand-out dishes include Red Oil Dumplings with pork, shrimp, tingly red oil sauce and cilantro; Carrot Dumplings with bamboo shoots and mushroom; Grilled Oysters with kimchi butter; Korean Wagyu Beef Tartare; King Prawn Bahn Mi with prawn pate and tangy mixed pickles; and Cantonese Ginger Scallion Lobster. 

Reserve a spot at the 8-seat Omakase Bar, where the chef selects the menu for an exclusive and personalized experience. Consisting of the freshest fish, both locally sourced and flown in from around the world, and composed plates, these are dishes you will not find on the regular menu. 

Kapow’s new Corporate Pastry Chef, Lee Mazor, owner of LoveLee Bakeshop, worked at Hakkasan in the Fontainebleau and under a two-star Michelin chef in Miami Beach. Notable desserts from Mazor include Matcha Vietnamese Coffee Cake, a moist chocolate cake topped with creamy chocolate, coffee, condensed milk ganache and a matcha milk foam; Black Sesame Cremeux served with cashew sponge cake and salted caramel ice cream; and an Ube Gateau, a fudgy purple sweet potato cake topped with creamy coconut milk, taro mousse and rose petal meringue kisses.

Sustainability and innovation continue behind the bar, where mixologist Angela Dugan’s thoughtful cocktail program re-purposes viable food waste like avocado skins for toasted rice and avocado orgeat, and pineapple cores for a minty lemongrass-pineapple shrub. Using a Suntory highball machine that creates perfectly carbonated soda water, guests will make DIY highballs with housemade offerings such as limeade and rose-sweetened tea. 

Signature cocktails include the Akai with El Tesoro Blanco Tequila, hibiscus, Montelobos mezcal, ginger, Chareau Aloe Liqueur, Suze, and aquafaba, and the Land & Sea with Peak whisky, Redemption high rye, kelp elderberry cordial, mushroom cypress stock and Choya yuzu. Rounding out the offerings are craft beers, global wines, and premium sakes. Ahead of the low ABV and no alcohol trend for several years, Angela Dugan has revamped her popular Chak-Tails menu with as much care and presentation as their spirited libations. 

Slipping into the space once occupied by Kapow, Sub-Culture will debut Penelope (early 2023), a playful New Orleans-style brasserie borrowing from French, Cajun, and other global influences. Earlier this year, Sub-Culture opened its eponymous coffee shop at Mizner Park and shuttered The Dubliner after a 16-year-run to make room for its new Italian trattoria, Shaker & Pie (Fall 2023).

“At Sub-Culture, art and innovation have always been a priority, and we truly love what we do,” states VaughanDugan. “You’ll see it in the details at Kapow, from the tiki glasses and uniforms designed by renowned illustrator Joshua Noom, to the amount of intention that goes into crafting our Chak-tails. We aim to be a leader in our industry and the community, so we’re always altering our way of doing things and making way for new concepts.” ​

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