CACrown ArchivesThe cinema collection
Menu
Research dossier · General Reference

ShopHouse Southeast Asian Kitchen

American restaurant chain specializing in Southeast Asian cuisine

Cross-disciplinary reference desk with index cards, atlas, dictionary and catalogue
General referenceInterpretive dossier study · Crown Archives visual atlas
Record originEnglish Wikipedia
Text licenseCC BY-SA 4.0
Source revisionAug 23, 2026
Entity authorityQ19881721
Source-derived summary

ShopHouse Southeast Asian Kitchen, or simply ShopHouse, was an American restaurant chain specializing in Southeast Asian cuisine. Its name derived from the shophouse, a common building type in urban Southeast Asia. The first ShopHouse opened in September 2011 in Washington, D.C. As of April 2016, there were a total of fourteen ShopHouse locations, in California, Chicago, Maryland, and Washington, D.C. ShopHouse was owned and operated by Chipotle Mexican Grill, and used a similar serving format.

Like Chipotle, ShopHouse restaurants were company-owned, rather than franchised. Its competitors included Panda Express, P. F. Chang's, Pick Up Stix, and to a small extent Noodles & Company. On October 25, 2016, founder, Steve Ells, said during an earnings call that the company "decided not to invest further in growing the ShopHouse brand." All ShopHouse locations were closed on March 17, 2017. After the restaurants closed, the leases for each restaurant were purchased by Gosh Enterprises and converted into new locations for Bibibop Asian Grill.

Concept development

The ShopHouse concept was primarily developed by Chipotle's director of concept development Tim Wildin, who was born in Bangkok and spent all of his childhood summers there. Wildin had been working in the marketing department at Chipotle and realized that if he could follow Chipotle's business model and combine it with his knowledge of traditional Southeast Asian cuisine, he could bring the taste of his homeland to the American masses. Culinary manager Nate Appleman was responsible for developing some recipes and the procedures to produce the final product.

Editorial summary

This brief starts where responsible research should: with the source description of “ShopHouse Southeast Asian Kitchen” as american restaurant chain specializing in Southeast Asian cuisine. Everything that follows is an evidence route, not borrowed authority.

Editorial reviewA dependable orientation record for establishing vocabulary, names and a first evidence trail. The current lead gives the account dated anchors—2011, 2016, 2017—that can be checked directly. The linked authority record independently contributes the date 2011. The account is most persuasive where ShopHouse, Southeast and Asian can be independently traced.
Editorial analysis

Why this record matters

The subject matters to the general reference register because the source frames it as american restaurant chain specializing in Southeast Asian cuisine. Its deeper value depends on whether names, dates, institutions and citations support that framing.

Evidence profile

Named sources, stable identifiers and responsible institutions provide the strongest route from overview to verifiable evidence. The source revision retrieved here is dated Aug 23, 2026. The linked authority identifier is Q19881721. 2 of 2 selected statements include explicit references; 1 carry qualifiers and 0 use preferred rank. The first chronological checks are 2011, 2016 and 2017.

Critical limits

The absence of detail may reflect summary conventions rather than a lack of surviving documentation. The lead is largely declarative, so disagreement and counter-evidence require a deliberate search beyond the opening account. Authority statements aid reconciliation but still require their own references, qualifiers and ranks to be checked.

How to read it

Use the entry as an orientation point, then follow its citations and revision history. Names, dates and institutional relationships should be checked against the original record.

Best used for
  • Subject orientation
  • Search vocabulary
  • Locating named sources
Verify next

The closest primary source, responsible institution and strongest cited specialist reference.

Three-step research path

  1. Establish the record: confirm the title “ShopHouse Southeast Asian Kitchen”, its source revision and the description used here.
  2. Expand the search: follow ShopHouse Southeast Asian Kitchen primary sources, ShopHouse Southeast Asian Kitchen archive and ShopHouse research across catalogues and specialist indexes.
  3. Test the account: compare the strongest cited source with the responsible institution’s current record and note any disagreement.

Questions for further research

  1. Which source most directly establishes the central claim about “ShopHouse Southeast Asian Kitchen”?
  2. Which cited source is closest to the event, object or claim?
  3. What terminology or title could unlock a more precise catalogue search?
Subject index

Search terms from this dossier

Source & attribution

This entry incorporates text from ShopHouse Southeast Asian Kitchen” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.