Suasday or Susaday pronounced [souss-tei] is the Khmer way of saying hello or welcome and there is no better way to embody that than a comforting meal. For Cambodian American co-founders Jessica Chiep and Menghong Hak, food symbolizes family and a means of bringing people together. Memories of their grandmother slowly grinding the kroeung (spice paste) by hand or the aunties shaving fresh green papaya capture the spirit of what Jess and Hong hope to bring to 227 Hanover Street.

Cambodian food is a labor of love but in this day and age of fast, bustling lunches, Suasday will be bringing the best of both worlds. Suasday’s menu consists of scratch cooking, from fresh-ground galangal, lemongrass, and turmeric to slow braised curry brisket while operationally built to cater guests that are constantly moving and on the go.

Sandwiches and salads anchor the menu at Suasday but diners will also be able to enjoy house made drinks and desserts such as calamansi limeade, Cambodian cold brew coffee, and pandan custard desserts.