Mod Spuds traces back to Chef Ange's university days in Edinburgh, where loaded jacket potato bars were the cheap, filling meal of choice. Decades later, after building the Malaysian bar and restaurant Kampar, she brought that UK comfort food to Philadelphia, reworking the format with toppings pulled from her two home cities, Kuala Lumpur and Philadelphia.
The menu runs six named spuds — including the Happy Jack, Philly, Bollywood, Malaysian, and Nacho versions — alongside a create-your-own option, with toppings spanning rendang, chicken tikka masala, and chorizo. It's a counter-service setup built for a quick, loaded meal rather than a sit-down occasion.
The menu runs six named spuds — including the Happy Jack, Philly, Bollywood, Malaysian, and Nacho versions — alongside a create-your-own option, with toppings spanning rendang, chicken tikka masala, and chorizo. It's a counter-service setup built for a quick, loaded meal rather than a sit-down occasion.