Slide 1

Chef Chris Cheung appears on Anthony Bourdain: No Reservations

Slide 2

Award Recipient, Chef Chris Cheung with Henry Hwang at M88 Awards

Slide 3

The Martha Stewart Show: Asian noodle show featuring Chef Chris Cheung

Slide 4

Making lollipops with the children at A Place For Kids in Chinatown

Slide 5

Winter clay pot, bone marrow rice, veal cheeks & sunny side farmer egg

Slide 6

Root vegetables in lotus leaf & crispy smoked maitakes

Slide 7

Lobster Roll

Slide 8

East Coast oysters with Bloody Mary relish

Slide 8

Black cod with cherry tomato stew

Slide 8

Cooking in Shenjiamen, China

Slide 8

Cooking traditional rustic Shanghai banquets

Slide 8

Roasted short rib fried rice

Slide 8

Foie gras bao buns

Slide 8

Coral shrimp, rice noodles, roasted peanuts

Slide 8

Wagyu ribeye, heirloom tomatoes, caviar

Slide 8

Chef Cheung and the"Iron Chef" Morimoto

Changing the Perception of Chinese Food

A few years ago, I was talking to someone at my son's school who heard I was a chef. She was very interested in what I did, and after many questions, she asked what kind of food I cooked. I replied, "Chinese food", and she responded with a dejected, "ohhh?!"

She had this mental image of a greasy cook flipping a wok behind bullet-proof glass. I knew I had to change the perception of Chinese food. Around the world, it is revered as one of the finest cuisines, but here in New York's cheap takeout.

I take the best ingredients I can source, combine modern cooking styles with traditional Chinese techniques to update classic Chinese recipes. It all comes together in really delicious food, everything artisanal and made from scratch every day.