内容摘要：Whoever said that old dogs can't learn new tricks has clearly never met Murphy.

Whoever said that old dogs can't learn new tricks has clearly never met Murphy.

since the fast-casual spot opened its doors."Think international chicken done with serious flavor and fun energy," he explained of the menu, noting that he takes inspiration from global street food (Korean, Thai, Japanese, Mexican, and American) to transform them into "bold, crave-able dishes." His priority goal: to stand out from the rest.

"We're not trying to be another fried chicken joint. We're here to bring personality and punch to every item on the menu," Leevongcharoen revealed. "Whether it's a burrito, a spicy wing, or a vodka pesto cutlet sandwich, it all comes from a place of culinary integrity and a love of flavor."And the cook knows a thing or two about flavor, having spent much of his childhood and adult life in the kitchen.  Growing up, Leevongcharoen worked in his family's Thai restaurant, where he got the bug for cooking creative meals. He took that passion with him while training in classic French cuisine in Lyon, France, and whipping up ramen in Japan, where he's been "hands-on every step of the way."While Hen Solo is currently his baby, he's no stranger to launching successful eateries. In 2012, Leevongcharoen opened Ramen Bar near the University of Pennsylvania campus, which led to a second location before the COVID-19 pandemic forced a significant pivot in his business plans. He later helped launch Chika in Center City, PA, where he worked as the Executive Chef, bringing sushi and ramen together on a larger scale.

While Leevongcharoen has multiple business partners in his latest venture, all of whom believe in building something bold and unique, he is the founder and creative force (no pun intended) behind Hen Solo. So, choosing PA as its home base felt right as he's had deep roots there, having studied culinary arts at Pennsylvania State and immediately falling in love with the area's culture and rich history."Philly has always felt like the right mix of grit, flavor, and opportunity," the chef told us. "I love that you can build something real here. The community shows up if you deliver. That's why I stayed."

And if you're wondering why Leevongcharoen chose chicken as his main ingredient for Hen Solo, the fictional Star Wars character also influenced the move.

"Chicken is incredibly versatile. It's a blank canvas that works across cultures and cuisines, from curry to cutlets, tacos to tenders. Plus, it's a protein that people feel good about eating," the chef shared. "I wanted something approachable but still open to creativity, and chicken gave me that flexibility. It's the hero in every dish. Just like Han Solo, always ready to show up and surprise you."materials instead, such as TPU (thermoplastic polyurethane) or certain plant-based polyethylene options.

Flame retardants are added to crib mattresses to meet flammability standards, but that doesn’t mean they’re safe. Many of these chemicals, especially PBDEs (polybrominated diphenyl ethers) and newer replacements like organophosphate esters (OPFRs), are known to interfere with, especially in children. Some are even

Moreover, despite their intended purpose, many flame retardants offer little real-world fire protection, especially when used in thin layers or treated fabrics. When they're linked to permanent and devastating long-term health risks ranging from behavioral problems to cancer, both the makers and consumers of crib mattresses have to question whether flame retardants are worth the risk.Luckily, there are ways for manufacturers to pass federal flammability requirements without the use of flame retardant chemicals, like avoiding highly flammabile materials such as memory foam in favor of natural materials like