Chef Jason Dady revives decade-old banh mi concept with Pearl pop-up

Vietnamese sandos are the star at Jason Dady’s new pop-up. Credit: Katie James

Chef Jason Dady’s had a busy year, balancing his established San Antonio restaurant concepts while expanding his portfolio with Ice Ice Dady and the Lil’ Bros BBQ Shack at The Rock at La Cantera.

Now add one more ball to keep in the air: Umai Mi. Dady’s revived bánh mì concept will debut Wednesday, Dec. 10 at the Peal’s Bottling Department Food Hall.

Originally launched as a concept in 2014, Umai Mi has evolved over the past 11 years. After refining his early vision into a cohesive, flavor-driven menu, Dady said in a press statement that the new pop-up will revolve around one clear standout: the bánh mì, the flavorful Vietnamese sandwiches served on French bread.

“The bánh mì represents what I love about cooking — balancing textures, fresh herbs and layered flavors in a way that makes every bite exciting,” he said. “At Umai Mi, it’s not just a menu item; it’s a dish that defines who we are.”

Umai Mi’s signature bahn mi features crackling demibaguettes from the Pearl’s Pullman Market in addition to a choice of lemongrass chicken, ginger soy beef or shrimp, herbs and vegetables. Guests can opt for their bahn mi to be crafted Saigon style — that is, with housemade pate.

The eatery will also feature dishes such as crispy shrimp rolls, sweet & spicy wings, bun bowls with vermicelli noodles and fresh veggies, coconut Thai curries and refreshing beverages including bubble tea, Thai iced tea, Japanese soda and sweet hard-shell ice cream and Mochi ice dream for dessert.

Dady’s other ambitious Riverwalk concept, Mexico Ceaty, has been confirmed to open in early 2026.

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Chef Jason Dady revives decade-old banh mi concept with Pearl pop-up

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