Chinese family life is centered around food. So how do the flavors of family recipes, the fragrances of childhood memory, carry us through hard times? Can a red-braised pork belly dish take us home when we can’t actually travel? Join us as Shanghai-born writer and young surgeon Betty Liu, author of My Shanghai: Recipes and Stories from a City on the Water, joins award-winning food journalist Hsiao-Ching Chou to discuss food culture and storytelling, and what it means to eat Chinese comfort food that not only nourishes the body, but also the soul.
Betty Liu is an unlikely foodie: A surgeon in training, she recently published My Shanghai: Recipes and Stories from a City on the Water. Liu’s family is from Shanghai, Suzhou, and Wuxi: she grew up eating home-cooked food from that region, both in the US and in China. Liu started writing about Chinese food in 2015 on her award-winning blog bettysliu.com and found joy in talking about the food that reminded her of home. Since then, her writing, photography, and recipes have been featured on sites such as BonAppétit and Saveur. When she is not on surgical rounds, Liu continues to cook.
Hsiao-Ching Chou is the author of Chinese Soul Food and Vegetarian Chinese Soul Food. She is former food editor at the Seattle Post-Intelligencer and has appeared on “Anthony Bourdain: No Reservations” and “The Splendid Table.” Chou won the coveted Bert Greene Award from the International Association for Culinary Professionals for excellence in feature writing. She serves on the James Beard Foundation’s Awards Committee and is the chair of the cookbook subcommittee, which administers the prestigious annual cookbook awards. By day, Chou is a communications manager in the biomedical research industry, and lives in Seattle with her family.
Vincent Chao is the co-founder of Milu (米路), a Chinese restaurant in Manhattan. A Hong Kong native with a History of Science degree from Harvard University, Vincent worked as an investment banker before deciding to follow his passion in the hospitality industry. He worked as a Kitchen Server at Eleven Madison Park and subsequently served as Director of Business Development for Make it Nice Hospitality. In 2017, Vincent moved to Shanghai to be closer to his family. While there, he grew only more passionate about bringing a higher level of professionalism, care and attention to detail to Chinese food, and with Milu, he looks forward to doing so in New York.