Plus: Meet the culinary pioneers who are elevating Chinese cuisine to new heights
Tuesday, January 29, 6:00-8:00 PM
Speakers: Danielle Chang, Lucky Chow host; Lucas Sin, Junzi Kitchen Chef; Doron Wong, Asian Food Mafia co-founder; Jenny Gao, Fly by Jing founder ; Amelie Kang, MaLa Project co-founder
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“If we are what we eat, then we’re all-part Asian.” China Institute screens the Season 3 Premiere of Lucky Chow: Stories of Asian Culinary Culture, a PBS series that documents LUCKYRICE founder Danielle Chang’s travels to discover how Asia’s cuisines provide a window to understanding of its cultures.
Following the screening, Chang will sit down with emerging star chefs Lucas Sin of Junzi Kitchen, Jenny Gao of Fly by Jing, Amelie Kang of Málà Project, and Doron Wong of Northern Tiger (co-founder of the Asian Food Mafia), to discuss the new Chinese food scene that is focusing on storytelling, experimentation, and the use of organic ingredients to elevate the cuisine to new heights.
Danielle Chang is a cultural entrepreneur who has invested the past quarter of a century in building brands across creative industries including art, media, fashion, and food. She is the Founder and CEO of LUCKYRICE, a lifestyle brand that spotlights Asian
cultures through food and drinks, She is also the Creator and Host of “Lucky Chow.”
Chang began her career at The New York Times, and prior to starting LUCKYRICE, she was CEO of Vivienne Tam, a fashion and lifestyle company. She worked for Goldman Sachs in Hong Kong and as the U.S. head of Assouline. Chang is the recipient of Working Women’s “Entrepreneur of the Year”, Crain’s “40 under 40” and Center for Asian America Media’s “Tastemaker Award.”
Jenny Gao has been exploring Chinese food as a writer and cook for the last ten years. She was born in Chengdu, but grew up moving around a lot with her family. Although she grew up in the West, Jenny was captivated by her Sichuan heritage, especially aspects of its food and culture, and moved to China to delve deeper. Jenny has since created an award-winning restaurant in Shanghai, cooked pop up dinners in cities around the world, and been a guide to visiting chefs like Andrew Zimmern, Ken Hom, Eddie Huang, and Emeril. She has contributed to and been featured on many publications and television shows including New York Magazine, Munchies, Travel Channel, BBC, Anthony Bourdain’s Parts Unknown and Vice.
Her newest project, Fly By Jing, is a celebration of the vibrant street food culture of Sichuan. Inspired by the bustling “fly restaurants” of Chengdu, old school eateries so good they attract diners like flies, Fly By Jing is a modern take and slow approach to classic Sichuan soul food, bringing it to life through a line of artisanal food products and pop up dining experiences in China and around the world.
Amelie Kang developed her love for original Chinese home cooking beside her grandmother’s wok stove. Being a firm believer of “find something you love, and never work a day,” Amelie went against the mainstream and chose to turn her passion for food into a profession at Culinary Institute of America. At the age of 24 she opened the first location of MáLà Project in East Village, focusing on reviving the childhood memory of the food and surroundings that her generation had grown up with. She believes in making a change to the society through influencing the way people eat and interact. After two years, she opened a second location of MáLà Project in midtown and the first location of TOMORROW, a chic Chinese takeout spot serving home-cooking Chinese food in Financial District.
Lucas Sin opened his first restaurant when he was 16, in an abandoned newspaper factory in his hometown of Hong Kong. As a Yale undergrad in the Cognitive Science and English departments, Sin spent his weekends running restaurants out of his dorm, known as Y Pop-up. He backpacked and cooked his way through Japan, before settling at Kikunoi Honten in Kyoto. He’s also spent time at Modernist Cuisine in Seattle and Michelin-starred kitchens in Hong Kong and New York.
Beyond the bings and noodles at Junzi Kitchen, Lucas also directs the funkier, more indulgent After Hours menu: fried chicken, instant noodles, juicebox cocktails, and the like. His monthly personal project is a collaborative tasting menu exploring the narrative of contemporary Chinese cuisine, which we call Chef’s Table.
Doron Wong is the Executive Chef of Yunnan Kitchen and Northern Tiger in New York City. Over the past 20 years, Doron Wong has worked in Boston, Singapore, Hong Kong and New York alongside notable chefs and hoteliers like Ken Oringer, David Burke, Susur Lee, Ian Schrager, and also the Tung Lok Group under award-winning restaurateur Andrew Tjioe. In 2014, Doron became partner at Rivers and Hills Hospitality Group, building a portfolio of restaurants starting with Lower East Side’s Yunnan Kitchen to Northern Tiger, Lotus + Cleaver (Miami and Austin), dozens of consulting contracts, plus several new concepts slated to open in 2019.
Doron represents Lee Kum Kee in the United States and has won multiple international accolades for his cooking. He has been by honored by the Museum of Chinese in America, The Museum of Food and Drink, Michelin Bib Gourmand, New York Magazine, and most notably, recognized by The New York Times for pioneering Chinese food in America as “vanguards of Chinese cuisine”.
LUCKYRICE creates experiential content that cultivates and celebrates the foods and cultures of Asia. Best known for our eponymous Feast, over the past nine years, LUCKYRICE has produced food festivals across North America, and countless private events, featuring cuisines from every channel of the Asian and Asian Fusion Diaspora.
Lucky Chow is an award-winning PBS documentary series that explores global interest in Asian food. Season 3. From sumo wrestlers to Buddhist monks, K-beauty obsessives to the revival of traditional Chinese medicine, culinary Nomad Danielle Chang gives us an unprecedented look at how Asian cuisines feed not just our bellies, but also our minds and spirit.
Lucky Chow Season 3 Trailer: