MOCA Food Talks with Wilson Tang, Sophia Ng Tsao, and Paul Eng - Hosted by Kian Lam Kho

Tue, Sep 24, 2019 @ 6:30pm - 7:30pm

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Tickets are $15 and include wine and Museum admission. Members receive complimentary tickets. Not a Member? Join today!

 

Join us for a panel discussion on Manhattan’s Chinatown compelling culinary past and continuing evolution with restaurateur and owner Wilson Tang of Nom Wah Tea Parlor, Sophia Ng Tsao, owner of Po Wing Hong Food Market and Paul Eng, owner of tofu shop, Fong On. Moderated by James Beard Award-nominated cookbook author Kian Lam Kho.

 

Wilson Tang has owned and operated the famed Nom Wah Tea Parlor—New York's first dim sum restaurant—since 2010. Since taking over the family business, Wilson has grown the restaurant group's footprint to encompass fast-casual and full-service concepts, along with partnerships, in New York, Philadelphia, and Shenzhen (China). His entrepreneurial spirit has been recognized and featured in various national print and cable media, including: Bon Appétit, The New York Times, "NBC News," AMC, Food Network, and Travel Channel. Wilson lives in the Financial District—a few blocks away from the original restaurant—with his wife, Mae, and his children, Ryan and Lucy.

 

Sophia Ng Tsao is the Executive VP at Po Wing Hong Food Market, a well-known purveyor of traditional Chinese groceries and delicacies. Established in 1980 by her parents as modest shop on Hester street, PWH now operates a 2,000 sqft retail outlet, restaurant supply distribution, as well as general wholesale. Sophia is a Boston University School of Management Alumni. She currently serves on the Board of Directors at Charles B. Wang Community Health Center as Secretary and is a member of its Fundraising Committee.

 

Paul Eng was born and raised in Chinatown, New York and is the owner of Fong On, the oldest family run tofu shop in New York City since 1933. Having grown up in and around the tofu shop, it was always perceived as the cornerstone of his life. But prior to coming back to family business, Paul had graduated with an architectural degree and worked for the Federal government for a couple years. Sensing a need for more creative work, Paul embarked on a series of other careers over the span of 25 years that lead him to music, design, art direction, advertising and photography. And it photography that lead him to Russia where he lived in Moscow for a decade. It was there he met his wife and started a family. After returning to the US and seeing his family business close due to operational and age issues, he decided reboot his family business using all his previous experiences and careers. Once again, it’s become the cornerstone of his life.

 

After training as an aerospace engineer and developing software on Wall Street for more than twenty years, Kian Lam Kho decided to pursue his passion for cooking. He apprenticed in the kitchen of Chef Josh Capon at Canteen (now Lure Fishbar), in New York City’s Soho neighborhood, where he learned to produce modern American food. However, it was Chinese cooking that interested him the most. After Canteen he started organizing pop-up Chinese banquet events to showcase the variety of ingredients and versatility of techniques in Chinese cuisine rarely experienced in American Chinese restaurants. He continues to work at different restaurants as a guest chef, creating unique Chinese banquet events. In January of 2008 Kian created the Chinese cooking blog Red Cook. The blog emphasizes the importance of understanding proper Chinese cooking techniques while describing them in historical and cultural context. Red Cook was selected as a finalist and nominated for the James Beard Foundation Award in 2011. Kian teaches Chinese cooking classes at the Institute of Culinary Education, Brooklyn Kitchen and Haven’s Kitchen. He offers popular classes in dumpling making and stir-fry techniques. Kian is also very involved with culinary professional groups and often participates in panel discussions and conducts lectures on Chinese cooking, culinary culture and history. His cookbook, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, will be published in September 2015.