Chef Chen uses his Michelin-starred skills on Chinese classics. 


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. 

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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. 

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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.