Sparrow Rooftop hired Executive Chef Tony Van Hang. A fresh Asian-fusion menu debuted at the EDGE District bar atop The Moxy hotel at 1234 Central Ave.
Van Hang spent decades cooking. He grew up in Vietnam, then worked stateside in kitchens for years. His background made him perfect to overhaul what diners eat here.
Bao buns now appear on the menu. So do sushi and ceviche. Dumplings and shumai stuck around — guests loved them too much to drop. The Moxy says Van Hang mixes old-school methods with new Asian tastes, crafting plates that taste great and catch your eye…