Fusion: Ekiben takes an interdisciplinary approach to the restaurant biz

[wpvideo aHnk3EIN] On a typical Saturday, in the wee hours of the morning — we’re talking two or three a.m. — Nikhil Yesupriya ’13, biological sciences, Steve Chu ’12, economics, and Ephrem Abebe ’13, information systems, are in the kitchen of Chu’s father’s restaurant in Pikesville, chopping, mixing, steaming. By 7:30, they’ve set up shop at the Fells Point Farmers Market, serving up their take on Asian fusion cuisine at the Ekiben food stand. Ekiben got its start slinging steamed buns and rice bowls at the farmers’ market, and now, roughly a year and a half later, they’re opening a brick-and-mortar location at… Continue Reading Fusion: Ekiben takes an interdisciplinary approach to the restaurant biz