. He credits his past experiences for exposing him to different flavours and smells as well as building a quick and precise work ethic in the kitchen.
They set out to develop a dough recipe that would create "a crust that's desirable- not just an afterthought." In fact, the crust has an interesting texture and bite. Fluffy but crunchy in a way that feels like a cross between Pizza Hut and focaccia. The Kung Funghi has cremini and beech mushrooms, sautéed onions, chives, truffle oil, and tangy chili jelly. It's sweet but grounded by the mushrooms.
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