The Kwok Cafe has been a staple of campus dining for many years, beloved by many students as they eagerly ordered the delicious burgers, fries, and quesadillas Kwok was known for, filling their never-ending appetites. But the Kwok once celebrated for its simple meals and affordable prices seemingly disappeared over break, replaced by a new, more upscale Kwok with new menu items such as burrito bowls, fried rice, boba tea, and sushi, the latter of which is only available on Sunday nights.
The one holdover from the old Kwok seems to be the smiling face of Vishal Kumar, Kwok’s fearless chef and cashier, synonymous with Kwok and all its appeal. “We assigned a Chef de Cuisine, Sam Vincent, to partner with Vishal Kumar. Sam worked with our Executive Chef, Chris Borus, to create a new menu filled with popular, highly requested dishes as well as elaborating on fan favorites like chicken tenders and french fries. We’ve also added a professional sushi chef on Sunday nights to attract more guests and incentivize the trek to Friedman,” says Assistant Director of Dining Services Chandler Veilleux.
Despite the excitement over these new offerings, price increases, colloquially termed “Kwokflation,” have been a source of disappointment for many, including Mathis Riff ‘27. “Kwok used to be a great place to get an affordable meal but the new prices are quite ridiculous,” Riff says. “Twelve dollars for wings and fifteen for a double burger is ridiculous.” Riff’s sentiment reflects a broader concern among students about the increasing cost of Upper alternatives.
“With the incorporation of the new menu and business model in the operation, there was naturally a readjustment of prices that now reflect the products, preparation, and labor behind the creation of each item,” says Veilleux, who also explains that the cost of wholesale food purchasing post-Covid has skyrocketed. “Food prices have increased across the board. Meat, poultry, eggs and oils are trending higher than even that. Moreover, culinary labor costs and front-of-house labor costs have drastically increased. All of these increases should be reflected in the product cost of all items that are produced on site.”
Many seek options other than the dining hall, such as Kwok and Doordash, while also trying to enjoy a filling meal at a reasonable price. While the new Kwok caters to diverse palates, the essence of what made the cafe a go-to spot for many seems to be fading. Kwok, once known for its burgers, tenders, and fries, now finds itself at a turning point as it attempts to broaden its offerings and transition into an upscale dinner.
As many students rush to try the new menu options, an equity issue arises. The introduction of higher-priced items has inadvertently excluded a segment of the student population who relied on Kwok for affordable alternative meal options. This shift has led to a reevaluation of dining choices, with students now seeking alternatives such as Doordash that sometimes offer better value for money.
Veilleux explains that Flik purchases high-quality ingredients, which come at a higher cost. These ingredients include, according to Veilleux, cage-free eggs, all-natural ground meat with no added hormones or antibiotics, never-frozen chicken and fish, and prime beef. “These standards ensure that we serve quality foods to be integrated into dishes of the highest caliber in preparation, flavor, and presentation,” Veilleux says, “while also achieving a level of sustainability that is inherently built into our operations from the moment of purchase. While these are great achievements for us, each standard comes with a cost.”
Some students say the SPS administration and Flik must balance innovation with inclusivity. While the new options are great, the higher costs may affect students seeking Coit alternatives. Returning to the original prices would enable Kwok to maintain its identity as an affordable option while embracing change and testing the culinary waters. In essence, the evolution of Kwok Cafe mirrors the dynamic landscape of St. Paul’s dining, as Flik works to innovate while remaining accessible to all Pelicans.