Founded in the 1870s, New York City’s Chinatown has long provided visitors with a taste of cuisine few Americans had experienced first hand. But as the city’s food culture has drastically changed, the idea of the Chinatown restaurant hasn’t always kept pace. Today, new restaurants and markets have emerged to address that gap, redefining the idea of modern Chinese cuisine for the modern city eater. Luminaries from this new Chinatown food scene discuss which traditions they hold on to, and the new culture they strive to achieve.
Speakers: Wilson Tang (Nom Wah), Phil Chong (Canal Street Market), Eddy Buckingham (Chinese Tuxedo), Jeff Lam (Chinese Tuxedo)
Moderator: Peter Kim (Museum of Food and Drink)