HOUSTON, Texas (Jan. 27, 2025) – Alora, Houston’s newest Peruvian-Vietnamese fusion restaurant, is hosting its grand opening celebration on Wednesday, Jan. 29, 2025, beginning at 4 p.m. CT. Alora is located at 2502 Dunlavy Street, Suite B, in Houston’s culturally diverse Montrose area.
Alora’s grand opening celebration coincides with the Lunar New Year, a time of new beginnings and prosperity, making it the perfect occasion to toast the restaurant’s debut. Alora owners Ngoc Tran, Louis Lamson Quy, Chef Diego Ponce, and Chef Makayla Ponce invite Houston foodies, friends, family, and the community to gather and celebrate with holiday-inspired dishes and cocktails.
A 3-course chef’s tasting menu will be available for $115 per person, with a wine pairing option. This exclusive menu offers a harmonious blend of Vietnamese and Peruvian cuisine with a flare of modern culinary artistry:
- Starter: Bánh Xèo, a traditional Vietnamese mini pancake made with rice flour and coconut cream, creating a delicate crispness. The pancake is topped with tender, seared octopus, fresh herbs, and a hint of chili-lime vinaigrette, designed to awaken the palate.
- Main Course: USDA Ribeye, a perfectly cooked premium ribeye, renowned for its rich marbling and bold flavor. The ribeye is served alongside golden, crispy frites and accompanied by Alora’s signature caviar steak sauce, which adds a luxurious twist to this classic pairing.
- Dessert: Fried Banana Cake, a delightful take on a Vietnamese classic featuring ripe bananas encased in a light, crispy batter, paired with a creamy, fragrant coconut milk sauce and a sprinkle of toasted sesame.
The full Alora menu will be available. Guests will enjoy a complimentary glass of champagne upon arrival. In addition to the full bar and wine menu, Alora will debut a signature cocktail crafted exclusively for the grand opening.
Alora has created an “intimate, upscale casual atmosphere,” offering an indoor and outdoor seating capacity of 80. Alora’s patio is pet friendly. Starting Jan. 29, Alora’s operating hours will be:
- Monday: Dinner only, 4 p.m. to 9 p.m.
- Tuesday to Saturday: 11 a.m. to 10 p.m.
- Sunday: 12 p.m. to 8 p.m.
Alora’s unique menu showcases its fusion dream where Peruvian spices meet Vietnamese soul. The “Shaking Lomo Saltado,” is a fusion dish inspired by the popular Peruvian beef dish and the popular Vietnamese shaking beef dish that require the same cooking techniques. Alora incorporates secret ingredients from Vietnam to make the steak even more flavorful. Ceviche, which is a staple in Peruvian kitchens, will always be a featured menu item.
Here are some highlights of Alora’s featured menu items:
- Ají de Gallina Crispy Spring Roll
Yellow pepper chicken stew, cabbage, olive mousseline. - Green Papaya Salad
Cured beef, cucumber, carrots, peanuts, Thai chili, crispy garlic, nuoc cham. - PeruViet Ceviche
Fresh fish of the day, Cuzco corn, cancha, sweet potato, leche de tigre, nuoc cham. - Ca Ri Shrimp
Gulf shrimp, yellow curry, sweet potato, coconut foam, vermicelli noodles. - Octopus Anticucho
Grilled octopus, ají panca, huancaína sauce, crispy lotus root, choclo. - Al Pastor Pork Chop
Lemongrass, apple jicama salad, cilantro rice.
Here is a list of some of Alora’s Signature Cocktails:
- Pho-quila
Pho aroma-infused tequila, offering bold and aromatic flavors. - Cup of Tea
Jasmine green tea-infused gin, a light and floral delight. - The Ponce
Passion fruit Pisco Sour, tangy and refreshing. - Hanoi Quarter
A refreshing cocktail with Lychee Soho, Lillet Blanc, freshly squeezed grapefruit, and sparkling rosé, offering a perfect balance of sweetness, citrus, and effervescence. - Alora Mai Tai with Pineapple Foam
A tropical twist on the classic, with a creamy pineapple foam topping.
- Smoked Old Fashioned
A timeless classic with a rich, smoky twist.
“The word ‘alora’ is of Latin origin and means a ‘beautiful dream,’ and opening Alora is truly a dream come true for all of us,” said Tran, Alora’s general manager. “We believe in the transformative power of food to bring people together and celebrate culture. Alora is our way of sharing the vibrant flavors of Peru and Vietnam with Houston’s diverse community.”
“Since our soft opening earlier this month, the response to Alora has been overwhelmingly positive,” commented Chef Makayla Ponce. “We’ve received strong support from local guests and their feedback has been invaluable in helping us refine our menu and ensure a memorable dining experience. The community’s enthusiasm has been truly encouraging as we begin this journey.”
Tran is a hospitality industry veteran and graduate of the University of Houston Conrad N. Hilton College with a Bachelor of Science degree in hotel, motel and restaurant management. Alora’s Executive Chef Diego Ponce is a graduate of the prestigious Instituto Cultural Peruano Norteamericano (ICPNA) culinary school in Lima, Peru. He has extensive knowledge of both Peruvian and international cuisine and experience working with luxury hotels and Michelin Star-rated restaurants. Chef Makayla Ponce is the restaurant’s chef de cuisine. She is a graduate of Culinary Institute Lenotre and has honed her skills at critically acclaimed establishments like March and ALBI. Louis Quy serves as Alora’s Operations Executive. A U.S. Army veteran with extensive training and experience in supply chain management, he oversees legal and regulatory compliance, accounting, payroll, financial reports, and property maintenance.
To make reservations, please visit https://resy.com/cities/houston-tx/venues/alora-restaurant-and-bar.
