Tee Somsnith & Lee Webb

Tee Somsnith and Lee Webb share a passion for Asian cuisine and culture. Somsnith is originally from Laos and came to the US at age 9. By age 14, she was working in a Vietnamese restaurant and her passion for cooking and experimenting with the vibrant flavors of Southeast Asia was born. Webb is originally from Thailand and spent many years working in authentic Thai restaurants prior to moving to the US. After crossing paths in Wilmington, the two have created two concepts, Sap Lai, which serves a weekly Southeast Asian menu from the Concept Kitchen at End of Days Distillery as well as monthly pop-ups with various Asian themes at EOD, and Shoyu & Cheese, a concept blending Asian and Pan-American influences.