People of East Asian Cuisine
Chefs, founders, and the figures whose work changes how East Asian food gets cooked and ordered.
A founder in a warehouse aisle, a pastry cook who left a three-star kitchen, a doctor who spent years in hawker centres. These pieces stay with the person.
Jing Gao Turned a Chengdu Supper Club Into a Grocery Jar
She grew up answering to Jenny. The Sichuan chili crisp she sells now costs more than Lao Gan Ma, the jar a lot of kitchens already own.
CultureLouisa Lim Went to Paris Without Knowing How to Bake a Cake
She studied sociology, then learned pastry in Paris because she wanted to decorate wedding cakes. At Loulouca, dessert is the whole visit.
CultureLeslie Tay Started a Hawker Blog Because the Clinic Was Quiet
He is a family doctor in Tampines. The first post, in August 2006, tried to settle an argument about Hokkien mee.
CultureKent Wong Put On Glasses So His Colleagues Would Not Recognize Him
He works in logistics. The account that came out of his daughter’s school assignment is Uncle K.
CultureKeith Lee Learned to Talk on Camera by Pretending a Thousand People Were Watching
He fought as Killa. The reviews happen in a parked car, one plate at a time, scored out of ten.
NewsAlice Chen Wrote 99 Ranch’s First Cookbook a Week After H Mart’s.
The e-book is out today. Hardcover copies follow this fall. Chen, the CEO and founder Roger Chen’s daughter, put 88 pan-Asian recipes in Did You Eat Yet? The chain now has 66 stores.
NewsStacey Kwon Put H Mart’s Shopping Basket Into a Cookbook.
H Mart’s first cookbook came out Oct. 6. President Stacey Kwon wrote 75 Korean recipes and a guide to the aisles her father opened in Queens. Eric Kim wrote the foreword.
NewsDouglas Kim’s Second Noodle Bar Is on Elizabeth Street
In 2017 he told Eater he wanted a Michelin star, and that a noodle bar would be easy to duplicate. Eater says the second room opened Friday on Elizabeth Street. His website still lists only the West Village.
NewsDaichi Ebato Put Bread on the Kaiseki Menu at One Bryant Park
A baker who grew up in New York is making the bread for a kaiseki dinner that opened Thursday in the old Aureole rooms. The take-home box is anpan and a black-and-white melon pan. A 14-seat sushi counter opened beside it.