While most VHS students were counting down the days until the end of the school year, one student, VHS senior Elyssia Yung, was working on a business venture that had its grand opening on May 24. She opened her own restaurant, named Elyssia’s Kitchen, in Montclair.
Elyssia will be spending her senior Capstone preparing and then running her restaurant. This plan has been long in the making, with the original idea dating back two years ago.
“The preliminary idea first started during sophomore year. As time passed, I found out the extensive process of starting a business. I met with professionals to develop floor plans and met with the town to inform them of the new project. I also had to come up with menus, recipes, and make sure everything was done so according to health codes and regulations. This entire journey has taken two years and I can’t believe the opening is actually in the near future.”
Elyssia’s love for cooking and inspiration for opening her restaurant came from watching her parents work in the restaurant business. “My parents have opened and managed restaurants for all their lives and as a child I was always fascinated by their jobs. I became I inspired by them and as I discovered my love for cooking, I wanted to start my own restaurant.”
Elyssia’s Kitchen will be an Asian Fusion restaurant and will specialize in dumplings. “We tried to create a little modern twist to them and we will also be serving the famous soup dumplings.”
Customers will not only love the amazing food, but the interior design. “Though the shop is very small, it is defined by its decorations. I’ve received compliments stating that it resembled Greenwich village in NYC and I can’t wait for everyone to see it.”
Anyone in the mood for good food and ambiance should go check out Elyssia’s Kitchen in Montclair.
Elyssia’s Kitchen
190C Bloomfield Ave
Montclair, NJ 07042
Tel: 973-337-5340 | 862-283-3962
Mon-Sat: 11 a.m.- 8 p.m.
Sun: noon – 8 p.m.
This story first appeared in the Verona High School newspaper The Fairviewer and is reprinted here with the permission of its author.
