MOCA Food Talks with Diana Kuan and Matt Gross

Thu, Apr 25, 2019 @ 6:30pm - 7:30pm



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


Join us as we introduce a new series at MOCA focusing on the landscape, history and stories behind Asia’s most delicious foods with panel discussions moderated by Kian Lam Kho. Our first talk traces the journey of the chili pepper, with Diana Kuan and Matt Gross, from its introduction to Asia to its surprising role in Chinese cooking.


Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.


A veteran food and travel writer, Matt Gross has had stories published in the New York Times (where he was the Frugal Traveler, 2006–2010), Bon Appétit, Saveur, Food & Wine, Airbnb Magazine, Afar, Bloomberg Businessweek, and many other outlets. His latest project, Hot Pursuit, is a documentary video series that traces how chili peppers spread around the world over the last 500 years. He lives in Brooklyn with his wife and two daughters.


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.