Category Archives: What’s New

Tim Ho Wan

Ever since the Hong Kong-based dim sum restaurant Tim Ho Wan opened in New York, customers have been waiting 2 to 3 hours to get in. It’s claim to fame is it’s known as the world’s cheapest Michelin-starred restaurant. I wasn’t about to wait 2 hours but to my shock I slipped in last week and scored a table–the equivalent of Hamilton tickets in the dim sum universe. The quality of the ingredients is excellent, but with a 2 star-rating I was expecting something over the top. Here are two of their specialties: steamed shrimp and chive dumplings and deep Read More …

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Chinese Trinidadian Chicken with Mango Chutney Wins IACP Award

  I’m remiss in sharing some good news. On February 7th, my video Chinese Trinidadian Chicken with Mango Chutney was nominated for an IACP (International Association of Culinary Professionals) Digital Media Award in the category of Single Food-Focused Video. I received the news on my birthday and couldn’t have asked for a nicer present. Just being nominated was a win. It’s deeply humbling to be nominated with The Mind of a Chef “Taste Memories: Ivan Orkin / Shio Ramen” and Roads and Kingdoms “One Night in Osaka.” To put things into perspective, our video at last count had about 850 views. Our Read More …

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Cecilia Chiang

Last week when I arrived in San Francisco for the lunar new year celebration, it didn’t surprise me to see Cecilia Chiang prominently featured in the San Francisco Chronicle. At the age of 97 Cecilia has launched a new mini-series with KQED, “Kitchen Wisdom of Cecilia Chiang.” I felt an urgency to see Cecilia before Saturday, New Year’s day, as I had a special gift for her. My father taught me that giving a book at the start of the year is bad luck. The word for book in Chinese is a homonym for losing. In other words, to give a book as Read More …

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Year of the Rooster

Today, I fly to San Francisco to welcome the Year of the Rooster with my family. As I was packing I came across this fortune that I had tucked away in my bag: “Everything will now come your way.” I don’t need or expect everything to come my way but it sure would be nice to have a better percentage of good fortune than what the the monkey gave us. The Year of the Fire Rooster begins Jan 28th. Roosters are feisty and tough. They’re also resourceful, and courageous. The Chinese believe it’s critical to have a positive outlook on Read More …

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Chow Chop Suey and Florence Lin

As a Chinese American I’ve found it fascinating—and deeply moving—to read Anne Mendelson’s Chow Chop Suey. I’ve written about Chinese-American culinary history in all my cookbooks and thought I had a solid understanding of it. But the scope and breadth of Anne’s book is so extraordinary that it made me think about my own family’s history in a new light. There were many moments, as I read, when I wished my father were still alive so I could discuss it with him. As Jane Lear wrote, Anne Mendelson is “one of the finest food historians of our time.” For me, Read More …

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  • WHAT’S HAPPENING

    Museum of Chinese in America
    New York City
    Grace is a featured chef in "Sour, Sweet, Bitter, Spicy"
    Exhibit runs through Sept, 2017

    Museum of Food and Drink
    Brooklyn, NY
    Tues, July 18, 2017
    Cooking Demo and Lecture
    "Chow: Making the Chinese American Restaurant"

    Lake Austin Spa
    Austin, TX
    Sat, June 17, 2017
    Cooking Demo and Booksigning




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