Yummy Rice Bowls in O’Fallon is a small place that’s big on flavor, big on collaborations

World-building is commencing in chef-owner Nicholas Parraco’s version of food paradise.

After two years of growing his Asian-influenced Yummy Rice Bowls in O’Fallon, Parraco has expanded his offerings, added staff, and is creating new collaborations with fellow foodies.

Yummy Rice Bowls opened in November 2022 in a strip shopping center near Aberdeen Village on Scott-Troy Road. It’s a mom-and-pop operation run by Nick and his wife Micailah, and since then, he has expanded his staff to include Shaun Hudson, Joe Woods and Ben Woodburn.

His poke bowl restaurant model that he first etched out while earning a culinary arts degree at Le Cordon Bleu in St. Peters, Missouri, has gained a following with its grilled Asian-style barbecue that is served on a rice or lettuce base, and topped with your choice of fresh, pickled and crunchy items, and then finished with a signature house sauce.

“It’s a small place that’s big on flavor,” Woods said.

“We have some wonderful staff now too, so orders are being assembled faster and fresher than ever before,” Parraco said.

His latest collaboration will be with D&M Farms in Breese for a Short Rib Sukiyaki Style Ramen that was be on their menu at Saturday’s Vine Street Market Thanksgiving event at the O’Fallon Station.

Recently, they teamed up with their Aberdeen Village neighbor Tio’s Tacos + Tequila for a fusion ramen soup — Pork Birria Consomme, with fresh noodles, pork gyoza, ramen egg, sweet butter corn, Japanese pepper, lime, onion, cilantro and smoked BBQ chicharrónes. It was that day’s biggest seller.

Parraco hopes this is the start of many future collaborations with local restaurants and chefs.

“It’s been a lot of fun so far. I’d like to grow it, and have more to come,” he said.

Parraco has added to his bowl repertoire, offering ‘volcanic’ deviled eggs, mega-Korean egg rolls, custom-made California rolls and more as Thursday-Saturday specials.

Another fruitful partnership has been with Vine Street Market, where he served food every Saturday during this year’s O’Fallon farmers’ market season (May-October), and plans include upcoming special holiday events.

“They came to us last June, and we developed ‘fest-friendly’ food that people could eat while walking around. We wanted to make sure it worked. We have made a lot of new friends through being at the market,” he said.

Among his offerings were an egg salad (Tamago Sando) on Japanese milk bread that was baked by one of the vendors, variations of Vietnamese Bahn Mi sandwiches, a Korean street toast breakfast sandwich and Shumai, traditional Chinese-steamed dumplings.

Parraco’s delight in serving healthy food options is matched by his never-ending ideas to pair and mix different flavors together. One of his employees estimated there are more than 100,000 combinations while another employee calls their kitchen “Nick’s Lab.”

“There are literally thousands of combinations to try. Food has always inspired me. It’s a chance to be creative,” he said.

The Chef’s Choice specials are where his creativity shines. Recently, he offered Thai sweet sausage and Thai sweet chili tofu, served with a garlic chili lemongrass hoisin sauce. Other specials include spicy Bulgogi-style pork, sweet gochujang BBQ beef, and salmon sashimi.

This creative freedom benefits from the tight-knit staff, he said.

“I’ve been really blessed with these guys. We’re all like family here,” Parraco said. “Trusting others, letting go of every detail, has been the most important thing to me, and has allowed me to grow more as a business. They inspire me, and it’s been exciting.”

His mother-in-law operates Thip’s Thai Cuisine, but they are separate entities. She has, though, inspired his line of Thai teas, bubble/boba teas, and Japanese sodas (the largest selection east side). The popular teas have a wide appeal, he said, and they rotate three flavors of Boba Tea weekly.

Also new is delivery by Door Dash, which has also broadened its customer base since mid-October.

“It’s been very helpful,” he said.

He hopes to offer catering services soon.

Last year, he placed a couple picnic tables outside for people who wanted to eat their lunch or dinner on the premises. This winter, he’s planning to place several small tables for two inside, along the wall.

“We appreciate our customers. O’Fallon has been here for us, and we are grateful,” he said.

Yummy Rice Bowls, 204 Scott-Troy Road, Suite A, O’Fallon, is closed on Wednesdays and Sundays, but the other days open from 11 a.m. to 8 p.m. For the upcoming holidays, they will be changing their schedule.

For more information, visit their Facebook page, which includes a monthly calendar, their daily specials, and the online menu. Email is: yummyricebowls@gmail.com.