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Damn Good Chinese Food: The Food of Chinatown

June 15 @ 6:30 pm - 8:00 pm

All visitors must bring a photo ID when entering the building and present proof of COVID vaccination. Masks are required when on site at China Institute.

There is a particular region in today’s renaissance of Chinese cooking that is often overlooked: the food of Chinatown. On June 15, Chris Cheung, owner of East Wind Snack Shop, joins Danielle Chang, founder of LUCKYRICE and The Hao Life, to discuss his newly published book, Damn Good Chinese Food, where he shares 50 recipes inspired by life in Chinatown, including the technique for making his renowned dumplings!

Like many of his predecessors, chef Chris Cheung was inspired by the place where he grew up, lived, worked, and ate. From take-out orders at tiny hole-in-the wall teahouses to the lush green vegetables piled high at the markets, celebration dinners at colossal banquet halls to authentic home-cooked meals, Chinatown’s culinary treasures and culture laid the groundwork for his career as a chef and serve as the creative force behind his new book.

Copies of Damn Good Chinese Food will be available for purchase, and can be signed by the author. Scrumptious snacks from East Wind Snack Shop will be available for all attendees to taste.

About Chris Cheung

Chris Cheung is a New York native and grew up in the heart of Chinatown. He was brought up around great Cantonese food, where he undoubtedly picked up his affinity for Chinese cuisine. Right out of school he started working for world-famous chefs like Jean-Georges Vongerichten, Nobu Matsuhisa, and Masaharu Morimoto. Later, he became part of the opening kitchen staff at Jean-Georges, cooking alongside Wylie Dufresne and Didier Virot. Chef Cheung also had the privilege being Anthony Bourdain’s guide to New York’s Chinatowns on the hit show No Reservations and has served as a guest judge on The Food Network’s Chopped and Beat Bobby Flay. His inspiration for Chinese cooking took him to Shanghai where he prepared banquets in the country side farming and fishing villages. There he learned the nuances of Shanghai cuisine and was blown away by its farm-to-table and sea-to-table style of cooking. Currently, he is the chef and owner of acclaimed restaurant East Wind Snack Shop, which has two locations in Brooklyn.

About Danielle Chang

In one form or another, Danielle Chang’s remarkable career has been an elegant expression of her Chinese heritage. In all her roles – from professor of art history and curator to publisher of her own magazine and CEO – her work has been both grounded and defined by her experience as a first-generation, Asian female immigrant. Whether as the CEO of fashion brand Vivienne Tam, cookbook author, or creator and founder of the not-for-profit Lucky Chow — Danielle continues to shine a spotlight on Asian culture with the broader audience.

When Danielle founded LUCKYRICE, a lifestyle brand which The New York Times calls a “mouthwatering [dedication] to eating, making and thinking about Asian-inspired cuisine” over a decade ago, she and her team began a cultural conversation that is, to this day, flourishing. As the creator and co-host of the Emmy nominated PBS series Lucky Chow (now entering its 5th season), Danielle continues to amplify the voices of Asians in America.

With the launch of The Hao Life in 2021, Danielle brings her career arc full circle by reconnecting with the simple, powerful remedies of traditional Chinese medicine that have nourished her through every life stage. With ‘hao’ meaning good and its character standing for harmony in Chinese, the Hao Life is a premium supplement line based on millennia old traditional Chinese medicine formulas to target the five vital organ systems (heart, lungs, liver, kidneys and the spleen) for holistic health. Each offering has been developed with the help of David Melladew, a globally renowned TCM practitioner, using all-natural, vegan ingredients that have been certified for potency by the Natural Products Association. The Hao Life provides the most prized healing ingredients that Danielle remembers from her upbringing in a convenient pill format for the modern day, removing the need for traditional tincture preparations or to imbibe bitter brews.

Danielle is based in New York City.



June 15
6:30 pm - 8:00 pm
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China Institute
40 Rector Street, 2 Floor
New York, NY 10006 United States
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