HENRY CAI

3LP

Henry Cai is the chef and founder of 3LP, one of the most written and featured independent fast food spots in the country. Henry grew up inspired by his dad Qi, who brought with him a deep knowledge of Chinese BBQ, stir fry and dim sum. 

Henry’s fascination with food began on childhood trips to China, where fast food chains like McDonald’s and KFC were adapted to Chinese tastes. That early impression—flavors, speed, and joy—sparked a dream to create something of his own. 

In 2020, during the pandemic, Henry started testing recipes at home—his dad’s char siu BBQ pork, his own potstickers, fried rice—and handed out food to his friends. A couple months later his friends’ friends started direct messaging him to order his BBQ pork char siu, potstickers, and 3LP fried rice. Word spread fast, orders flooded in, and for seven months he consistently sold out. He launched 3LP from a shared kitchen in Humboldt Park—and the rest is history. 

Today, 3LP has grown to four locations (three in Chicago, one in California) and has been featured by ABC, Barstool Sports, BBC, Foodbeast, USAtoday, Eater, Infatuation, Timeout, NBC, WGN, WTTW, Chicago Tribune, Chicago Mag, and Vice. Henry is also building new virtual brands, with plans to expand into brick-and-mortar restaurants serving tacos, pizza, burgers, and more. 

From homemade Chinese-American cuisine to a national fast food movement—Henry Cai is just getting started.