Zinneken's Belgian Waffles

The Belgian Sugar waffle (also known as the Liège waffle) is not the waffle served in most American restaurants today. Ours is made with a rich dough coated with Belgian imported pearl sugar. The dough heats in the waffle irons, and the pearls caramelize. This produces a thick, sweet, and decadent waffle. To make the most authentic Belgian waffle outside of Belgium, we employ the finest ingredients imported from Europe. To maintain the distinctiveness of its texture, our dough is handcrafted. The story begins with Nhon Ma, a native of Belgium who grew up surrounded by food and the restaurant industry. Both of his parents had a world-famous restaurant in Belgium, and his mother was the first Asian woman to be awarded a Michelin star. Nhon grew up helping his parents and taste-testing the food. While attending school in Brussels, he met Bertrand Lempkowicz. Following courses, they bonded over Belgian waffles. Vendors prepared Belgian waffles, which were sold for 20 Belgian francs and eaten outside on the lovely streets (as they still are today) (50 US cents). For these two lads, this money was a fortune at the time, but the waffles were well worth every penny. Later, while touring in the United States, they learned that true Belgian waffles were not available. All "Belgian waffles" were unlike anything they'd ever tasted before. Some were sloppy knockoffs, while others were nothing like the real thing. Waffles were sorely missed by these two lads! Those two boys have grown into men. Both having spent many years in the business world, but due to their continued passion and affection for waffles, they swiftly swapped their old employment for a new venture! They resolved to take the American waffle problem into their own hands. Their solution was to ship their cast irons to the United States and begin making true Liege-style waffles the way they should be!