One pop-up, next chapter for a legacy brand

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Restaurant pop-ups have shown no signs of slowing down, as chefs look for new ways to reinvigorate their permanent spaces or experiment with temporary one. Enter Little C, a relaxed, lunchtime dining experience that pays tribute to Chef Helene An’s Vietnamese heritage and fine dining legacy (she still helms the kitchen after five decades). What started as a way to celebrate Asian American and Pacific Islander (AAPI) Heritage Month in May has expanded into a summer-long pop-up at restaurant group House of An’s flagship, Crustacean Beverly Hills. Says Helene, “The kitchen is my sanctuary. When I see guests enjoying a bowl of pho or sharing plates at the table, my heart is full. Cooking is how I express my love. And even after all these years, that satisfaction never fades. Being in the kitchen keeps me connected to my culture, my family, and to every person who walks through our doors.” Elizabeth An, House of An CEO and the second of Helene’s five daughters, shares how Little C was born and what’s next for the family’s dining dynasty. –Marcy Medina

What was the inspiration for Little C?

On the occasion of the 50th anniversary of the fall of Saigon and 50 years of my mother, Chef Helene An, in the kitchen, I felt this was the perfect opportunity to celebrate our Vietnamese roots, which have been the inspiration behind my mother’s culinary philosophy, especially as we reflect on the 50-year journey of our family: fleeing Vietnam, rebuilding in America, and redefining elevated Vietnamese fusion through Crustacean. Little C is a love letter to our roots. My mother has always said that while the art of cuisine can evolve, the soul of it must remain.

Have you started to see more interest in a lunch offering? How does this speak to your customers?

People in Southern California appreciate fresh, flavorful, and approachable food that is both nourishing and elevated, enjoyed in a warm and relaxed setting. This pop-up allows us to balance the House of An experience with a more casual approach. Our guests seek intentional food without formality, especially in Southern California, where the pace is fast but the palate is refined. Little C offers a relaxed, midday escape with rich, slow-cooked pho or a craveable bite, fitting our modern rhythm while honoring tradition. 

In creating the menu, how did you decide on pho and street bites?

Pho is the heart of Vietnamese cuisine. It’s not just a dish, it’s a ritual. It’s comforting, healing and yet still light. Street bites, on the other hand, are playful and nostalgic and a fun way to showcase Vietnamese flavors in just a few bites! For lunch, people love dishes that are delicious, satisfying, but not too heavy. With this menu, which features a different make-your-own roll every day and small plates like calamari “muc nuong,” sparerib “suon rang” and crispy “banh hoi” tiger prawns, we wanted to give our guests something that tastes like home but fits into their busy lives. 

How do you and the family keep the business fresh and exciting? What concepts or menu items are you excited to try next?  

We always try to listen–to our guests, to our team, to our instincts. Together we keep evolving while staying true to who we are. The culinary world is constantly evolving, and we love finding the balance between tradition and innovation.

Mom is exploring more plant-based Vietnamese creations, and I love exploring new ways to bring our food to different audiences—through pop-ups, collaborations, or even travel-inspired menus. The flavors of Vietnam are so rich, so layered. There’s always more to discover, and that keeps us inspired.

I think that’s the secret: staying rooted while always being curious. Little C is just the beginning of a new wave for us. But at the heart of it all, is storytelling through food. That will never change.

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