Rooted in Tradition
Transfomed by Magic
Culture-to-Table Dining With An Innovative Spirit
Rooted in Tradition
Transfomed by Magic
Culture-to-Table Dining With An Innovative Spirit
Our Concept
Welcome to ALKEMĒ, a “Culture-to-Table” concept restaurant by Open Kitchen
Celebrating the food heritage of Vietnamese, Taiwanese, Korean, and Hawaiian Pacific Rim cuisines in a modern context to create exciting layers of flavors and diverse textures. We mix nostalgia of heritage recipes passed down through generations, transformed into a celebration of culture, evolution, and endless possibilities of culinary imagination. Led by Chef-Owner Hue-Chan Karels and executed by Executive Chef Erica Tai, each dish becomes a harmonious blend of the past and present, honoring tradition while inviting exploration and innovation. Magic happens when we gather to share a meal. What we eat and how it’s prepared tells a tale of who we are – our cultural identity, beliefs and unique histories and shared future.
Dinner Service Monday-Saturday
5:00 pm to 8:45 pm
Dim Sum Brunch Service Saturday
11:00 am to 2:30 pm
227 Don Gaspar, Santa Fe
Menus
Alkemē’s seasonal Tasting and A La Carte menus offers you an opportunity to embark on a culinary adventure. Our Dim Sum Brunch in available Saturdays, 11 am to 2:30 pm. Specific To-Go items are available from our A la Carte menu from 5 pm to 8 pm. Please refer to the menus and give us a call at (505) 982-9704 to place your order.
Notes From Our Guests
Alkemē is not just a fine dining restaurant, it’s a new and differnet kind of lifestyle
– FINE LIFESTYLES
Every dish is a work of art, a harmonious blend of flavors that dances on the palate and stirs the soul. Alkemē isn’t just about food; it’s about evoking emotions, igniting passion, and celebrating the alchemy of exquisite dining.
– ROBYN TARYN
Alkemē was named a semifinalist for the James Beard Foundation’s “Best New Restaurant” award, a national honor… Alkemē is among the top restaurants to launch in 2023 across the entire country. That’s a tremendous accomplishment considering much of the competition came from the country’s culinary hotbeds.
– GIL GARDUNO
