Chicago Chef Exalts Southeast Asian Fare
As culinary director at Sunda New Asian, Mike Morales believes that great food starts with exceptional leadership (Photo courtesy of Sunda New Asian)
Mike Morales is Sunda New Asian’s Culinary Director. He develops the menu, maintains consistency across markets, trains and mentors kitchen teams, and ensures that every dish reflects the quality of the Sunda New Asian brand. He also oversees new openings and concept development. “Leadership is just as important as cooking ability,” he emphasizes. “Building a strong, motivated team and maintaining consistency day in and day out are what separate good kitchens from great ones.”
Growing up in the Chicagoland area, his favorite memories centered on family and food. “There was always something happening in the kitchen,” he remembers, “whether it was preparing meals for gatherings or just everyday cooking at home.” He learned early on that food and cooking brought people together.
Morales’ associate degree in culinary arts from the Illinois Institute of Art gave him a solid foundation. Thereafter, his real education took place in professional kitchens—hands-on experience, learning under pressure, managing teams, and continually refining his technique. Being surrounded by talented chefs and high standards pushed him to grow quickly and develop his own style. His culinary philosophy is ultimately rooted in respect for the culture, the ingredients, and the people he is cooking for.
Sunda New Asian delivers total-flavor paradise with sizzling-savory perfection and a mountain of sweet ube bliss (Photo courtesy of Sunda New Asian)
He is drawn to Southeast Asian cuisine for its bold, layered flavors, where sweet, sour, salty, and spicy elements harmonize in every dish. At Sunda New Asian, three Filipino favorites stand out:
Chicken Inasal, a traditional dish from Bacolod, marinated with calamansi, lemongrass, and garlic, then grilled to achieve a smoky, vibrant flavor.
Lumpia, a staple of Filipino celebrations, reimagined at Sunda New Asian with refined ingredients and presentation while maintaining its cultural roots.
Kamayan Feast, a communal, hands-on dining experience where guests share a spread of grilled meats, seafood, rice, and traditional accompaniments, embodying the spirit of Filipino hospitality and togetherness.
No utensils needed--Sunda New Asian's Kamayan Feast is best enjoyed hands-on, though any eating style works perfectly if the plate is left clean (Photo courtesy of Sunda New Asian)
One of Morales’ biggest challenges is sourcing authentic ingredients and maintaining consistency across different locations. Sunda New Asian addresses this by building strong supplier relationships and understanding which elements of a dish are essential to its identity, allowing the restaurant to adapt when needed without compromising authenticity.
There are always humorous moments in the kitchen. Even in the most intense situations, there is room for laughter. “Whether things go perfectly or not,” Morales explains, “those moments build camaraderie and forge lifelong bonds.”
Travel is a major source of inspiration because it gives him the opportunity to experience different cultures and flavors firsthand.
Outside the kitchen, he enjoys traveling, trying new restaurants, and keeping his finger on the pulse of the food scene. Travel is a major source of inspiration because it gives him the opportunity to experience different cultures and flavors firsthand. In his free time, he spends a lot of time with his dog, a great way to unwind from the pace of the kitchen. Recently, he has gotten really into golf, and it is quickly becoming an obsession. He is also involved with Culinary Care, serving as a board member and volunteering his time to cook for cancer patients in need. Mike Morales goes above and beyond his role as culinary director at Sunda New Asian. From sourcing authentic ingredients to shaping the kitchen’s craft and leading with heart, he champions people and community, ensuring that the culinary world stays rooted in culture, driven by flavor, and inspired by imagination. Sunda New Asian – River North Sunda New Asian – Fulton Market District Rey E. de la Cruz, Ed.D., writes for Positively Filipino from Chicagoland, carrying with him both his immersion in the arts and a steady longing for his hometown of Ballesteros, Cagayan—celebrated as the “Gakka Capital of the World.” He reshaped the very idea of film education in the Philippines, becoming the first recorded film student at the University of the Philippines and later the pioneer who brought film into the high‑school classroom at San Beda. As an educator, he introduced the ancient Philippine board game sungka into classroom practice, turning cultural memory into pedagogy. UMPIL, the Philippines’ largest organization of writers, honored him with the Gawad Balagtas for Drama in Filipino “for his pioneering creative spirit that imagined and expanded what can be possible for today’s modern theater.” His plays—dream‑driven, daring, and theatrically audacious—continue to resonate. He defined Theater Without Apology as a writing ethic that rejects softness, insists on precision, and confronts truth without blinking. More articles from Rey E. de la Cruz By Chef Mike Morales, Sunda New Asian Pork Belly Sinigang (Photo courtesy of Sunda New Asian) Crispy pork belly, sinigang braised radish, sauted spinach, seared tomatoes, tamarind broth Ingredients 8 oz Braised Adobo Log Dishware White Couple Plate Equipment Sauté Pan, Tongs Procedure -fry pork belly in 350-degree fryer until golden and crispy (5-6min) then slice into 6 slices Plating Place spinach off center of the plate Garnish Micro cilantro Ingredients 2 Watermelon radish, peeled 2 Daikon Radish 4 Tbs Tamarind concentrate 2 Tbs fish sauce 3 each garlic bulb Water to cover Procedure Place peeled radish in a deep ½ size hotel pan Add Tamarind, fish sauce, and garlic Cover with water Cover with foil and bake in a 300-degree oven for 2 ½ hours until tender Cool in braising liquid (braising liquid will be used for the finished dish) The Braising Liquid is the Tamarind Broth.
110 W. Illinois Street
Chicago, Illinois 60654
(312) 644-0500
333 N. Green St.
Chicago, Illinois 60607
(312) 900-0033
Pork Belly Sinigang
3 Sliced Braised Watermelon Radish
2 Sliced Daikon Radish
3 oz Sliced Tomatoes
6 oz Spinach
8 oz Tamarind Broth
½ oz Micro Cilantro
Salt and Pepper (to taste)
3 oz Canola Oil
-place radish in tamarind broth and bring to a simmer
-sauté spinach until wilted season with Salt & Pepper
-sear tomatoes in a pan with oil
Add radish slices on the other side
Place singled pork belly on top of spinach
Add tomatoes on one corner
Add broth in a pourer and pour table sideBraised Radish
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