Chef Chen uses his Michelin-starred skills on Chinese classics.
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MEET THE CHEF
Chef Thomas Chen
Thomas Chen won a Michelin star for his next-gen riffs on Chinese flavors at NYC’s Tuome. Now he’s updating classic Chinese dishes into something lighter and more refined—yet still wildly delicious and always familiar.
Vegetable Egg Rolls
Golden-fried egg rolls with a vegetarian filling of mushroom, kale, cabbage, carrot, and onion, served with ginger-plum and mustard sauces for dipping.
The General Chicken
Chef Chen’s take on General Tso’s Chicken, deliciously crispy bites of chicken breast, fried in tempura batter and drizzled with salty-sweet General sauce.
Chinese-Style BBQ Pork Ribs
Tender, slow-cooked “Char Siu”-style pork ribs in a rich honey-and-five-spice BBQ sauce, served with pickled daikon radish.
Lo Mein
Stir-fried noodles with Chinese sausage, sautéed pea leaves, mushrooms, cabbage, chives, and shallots in a salty, slightly sweet, soy-based sauce.
Pork & Shrimp Dumplings
Tender steamed dumplings filled with ground pork, shrimp, and mushrooms with a ginger-soy dipping sauce. Just like Chef Chen used to make with his mom.
