Chewology brings Taiwanese comfort food to Kansas City's Westport neighborhood, filtered through chef Katie's memories of folding dumplings with family. The kitchen partners with local farms and producers, translating Taiwan's street-market and night-market flavors through Midwest ingredients.
The menu runs from small plates like smacked cucumber and wood ear or Taiwanese fried chicken through a bao lineup — gua bao, char siu, karaage — and a dumpling section anchored by xiao long bao, including a mala version with beef and Sichuan peppercorn. Noodle and rice dishes include a Taiwanese beef noodle soup made with American wagyu shank and ló bah pñg, the braised pork belly rice. A cocktail program with drinks like the Oolong Sling and Land Bridge runs alongside the food.
Chewology has been named a James Beard Foundation semifinalist for Best Chef: Midwest in 2025, was named Kansas City Magazine's Restaurant of the Year, and has been featured in The New York Times.
The menu runs from small plates like smacked cucumber and wood ear or Taiwanese fried chicken through a bao lineup — gua bao, char siu, karaage — and a dumpling section anchored by xiao long bao, including a mala version with beef and Sichuan peppercorn. Noodle and rice dishes include a Taiwanese beef noodle soup made with American wagyu shank and ló bah pñg, the braised pork belly rice. A cocktail program with drinks like the Oolong Sling and Land Bridge runs alongside the food.
Chewology has been named a James Beard Foundation semifinalist for Best Chef: Midwest in 2025, was named Kansas City Magazine's Restaurant of the Year, and has been featured in The New York Times.