Fountain Valley-based Kei Concepts launched a virtual restaurant this week called Holy Heat, operating out of the group’s existing QUA restaurant in Fountain Valley.
The ghost kitchen will serve Thai cuisine with a focus on the dish, Pad Kra Pao, made of pork, chicken, or tofu cooked with mushrooms, garlic, chili and basil served alongside jasmine rice with a fried egg on top and a spicy fish sauce on the side. Customers can choose from five customizable spice levels and place orders through Toast, Uber Eats, Grubhub and DoorDash.
Holy Heat is the ninth concept created by Kei Concepts, founded by chef Viet Nguyen and Ivy Ha, and its first digital-only venture.
“Instead of building a huge menu around the idea, we wanted to do one thing, give people a few ways to make it their own, and make that one thing really well,” Nguyen said in a statement.
