May and Wendy Wong opened the Cheeky Cafe near the Chinatown International District with the idea of sharing their grandmother's recipes.

Ever wanted to eat your favorite childhood meal at a restaurant? That could happen at Cheeky Cafe near the Chinatown International District.

Sisters May and Wendy Wong opened the cafe nine months ago with the idea of sharing their grandmother’s recipes.

“We are all about nostalgic eating,” May Wong said. “Everybody’s childhood favorites with American to Japanese to Chinese to Korean influences. I wouldn’t classify it as fusion, but there are some Asian twists to American favorites.

“We asked [our staff and customers], ‘What are your favorite things?’ As trends change, as recipes don’t get handed down, those things get lost.”

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The menu is constantly changing as they take suggestions from customers.

The menu: The brunch menu is full of classic breakfast food such as eggs, bacon, pancakes and French toast, even a PB&J sandwich. If you’re looking for savory items, you’ll find chicken-fried steak, pasta carbonara and a meatloaf sandwich. There are also lunch and dinner menus.

What to write home about: The In-Young-spired Spicy Mac is a creamy homemade mac ‘n’ cheese with a Korean kick. They add kimchi for a spicy twist that has just the right amount of kick and doesn’t overpower your mouth.

The Cheeky French Toast is stuffed with pastry cream and your choice of banana, chocolate, peanut butter or berries and then deep-fried. It comes with two eggs and bacon.

“It was inspired by how Hong Kong people eat,” May Wong said. “They take bread, deep fry it and stuff it with a Chinese-style custard. We took that and expanded on it.”

The setting: There is a warm, friendly feel when you walk in, with light-blue walls and plenty of light- and dark-brown tables scattered throughout.

Summing up: The In-Young-spired Spicy Mac ($8), Cheeky French Toast ($12), Cheeky Cakes (pancakes stuffed with your choice of bananas, chocolate chips, green tea or seasonal berries, with two eggs and bacon, $10) and three drinks ($10) came to $40 plus tax and tip.

Jon Fisch: 206-464-8326 or jfisch@seattletimes.com