For Chef Ming Pu, opening a restaurant has been a long time coming.
It goes back to the beginning, when Pu was born in Taiwan in 1990. It goes back to nine years later, when his family moved to Louisville after a stop in Canada. It goes back to his mother, who passed along the love-for-food bug.
“She always cooked four or five days a week, no matter where we lived,” Pu told the Courier Journal. “That kind of gave me the passion.”…