Mile High Asian Food Week Announces Over 100 Participating Vendors

Organizers are delighted to share the 100+ participating vendors for Mile High Asian Food Week, a week-long celebration of Colorado’s growing Asian American Native Hawaiian and Pacific Islander (AANHPI) culinary scene.

Mile High Asian Food Week occurs on April 28-May 4 to kick off AANHPI Heritage Month in May.

During this week foodies can experience different AANHPI cuisines from participating businesses and receive insider perks including special discounts, secret menu items, and specialty menus.

READ: How Immigrant-Owned Markets and Ethnic Eateries Transforming Colorado’s Food Scene

“Mile High Asian Food Week is a reminder to visit spots you’ve never been to before or check out a familiar favorite. It is also a great way for our participating chefs to flex their creative chops and showcase something new and different,” says MHAFW organizer Annie Guo VanDan. “Beyond discounted offerings and other promotions, there are specialty dinners by reservation only, limited menu items, and vendor collaborations, such as Noisette and the James Beard finalist chef Penelope Wong of Yuan Wonton, that are exclusive to the food week.”

The event was established in February 2023 with an initial goal of launching with a dozen or so participants but ended up with 50 vendors. This year, organizers have more than doubled that number.

The more than 100 participating Mile High Asian Food Week businesses and restaurants, as well as their MHAFW offerings and promotions, are now up on the website and can be filtered by dietary restriction and location. For those that are wanting to visit multiple locations within certain areas, the website has a handy map so that folks can start planning their routes.

“It’s worth noting that Mile High Asian Food Week is a completely volunteer-run operation and our organizing and supporting teams consist of all AANHPI women,” says MHAFW Founder Joanne Liu.

“To grow Mile High Asian Food Week, we had to look beyond our small but mighty group and ask for additional support from the community so that we could revamp our website, reach out to restaurants through street team members, a number of which are bilingual, and seek additional marketing support to help spread the word. This has been a tremendous labor of love that could not have been possible without the help of our volunteers!”