New Vietnamese spot opens on Kensington Ave., introducing old traditions in a brand new space

Lua Vietnamese Restaurant opened near Kensington Avenue and Huntingdon Street on July 9. It’s the passion project of Jasmine Phan, a New Jersey resident who spent years selling home-cooked meals through Facebook before seizing the chance to open a physical location. 

Though the Avenue is home to many restaurants, Lua stands out for its mix of Vietnamese street food and American staples, as well as Phan’s determination to root something personal and cultural in the neighborhood. Despite concerns about safety and stigma, she feels she’s building a loyal customer base and a business that reflects her love for Vietnamese favorites such as beef pho and Hanoi-style grilled pork.

Before opening Lua, Phan spent three years selling homemade dishes to virtual Vietnamese community groups and making deliveries on the weekends. 

She’d grown accustomed to managing her business online, and didn’t see herself selling food out of any physical space, nevermind a restaurant on Kensington Avenue. But when her longtime chef told her that the owners of Thang Long Noodle Restaurant, which had occupied the space previously, were selling their lease for the building, Phan saw an opportunity. She bought the lease for the space in March and officially opened in July.

It was her dream to open a restaurant of her own and share the taste of the food she loves with others, she said.

“I really have a passion [for cooking] and I want to bring Vietnamese street food and introduce it to the community.”

Lua is the Vietnamese word for “rice plant” and also slang for “money.” Many of the dishes sold at the restaurant are recipes she learned from her home country, like beef pho. Other dishes, such as the Vietnamese hoagie, are tasty blends of Vietnamese and American culture that may appeal to some locals. Lua’s dishes offer an array of tastes and texture. Customers can dig into savory, meaty bahn mi sandwiches and then balance the palate with sweet desserts such as  coconut jelly.  

One customer shared that he travels from out of town once a week to eat at Lua and loves the Vietnamese hoagie and chicken noodle soup. 

The restaurant’s cultural decor and the smell of the food being prepared likely draws in passersby. With a generous amount of seating space, customers are encouraged not just to purchase food, but to spend time and enjoy the environment and have a conversation or two.

James Nguyen, who is Phan’s son, works at Lua part-time as a waiter and host. He assists with translating between exclusively English-speaking customers and other staff who speak mostly Vietnamese. He also helped with renovating the restaurant before the grand opening, which included setting up the fish tank that stands on display in the back corner.

Nguyen enjoys working at his mom’s restaurant as it helps him build customer service skills. 

“Most of the people that do come here, they're very friendly,” Nguyen said. “ Occasionally, I do get [negative experiences with customers], but that's just where I work on my boundaries ...It really built up my strengths too, as a server or if I want to do a career where I'm interacting with people.”

Initially Phan, who is from New Jersey, was shocked by the challenges of owning a business in Kensington, such as encountering trash and used needles in front of the restaurant. She said she also had to navigate her friends’ and family’s fears of not wanting to visit the restaurant due to what they’d seen on televised news. But after building relationships with her customers and neighboring businesses, she no longer feels like she’s dealing with those challenges alone.

“It's not as stressful as before,” Phan said. “I have all the business… They come and talk and support me. I’m very grateful.”

According to Phan, business has increased significantly for Lua since its opening in early July. If things continue to go well, she hopes to open a to-go location. She shared a sense of pride in creating “the new Thang Long” and establishing her own space, driven by her love for Vietnamese food.

“I have my specialty,” she said. “I feel confident that my restaurant is selling something different. Something that people want to try and want to come just to taste it.”