#ChineseFoodiesofIG: Calvin Eng of Win Son Brooklyn

 
Calvin Eng, chef de cuisine at Win Son Brooklyn and purveyor of cannabis infused chilli oil Loud Gan Ma.

Calvin Eng, chef de cuisine at Win Son Brooklyn and purveyor of cannabis infused chilli oil Loud Gan Ma.

This is part of an ongoing series of interviews I’m doing with my favourite Chinese foodies that I follow on Instagram. Come and follow the #ChineseFoodiesofIG hashtag on Instagram and leave a comment showing your support for these talented folk!

Where are you from? Where are you really from?

I was born and raised in Brooklyn, NY. My family is from Guangdong, China and my mom grew up in Hong Kong.

What does home taste like?

Rice, salted/preserved foods, Chinese medicinal soups.

Rice or noodles?

Depends on mood but noodles most of the time.

Share a food memory:

Studying abroad during culinary school with a group of passionate like-minded individuals from all over the country cooking, eating, and drinking back to back to back in Southeast Asia.

Who's your Chinese food legend?

Martin Yan + Ming Tsai

What’s in your fridge?

Oyster sauce, shrimp paste, bunch of soy sauces, fermented bean curd in chili, loud gan ma, lao gan ma, dried scallops, dried shrimp, ranch, mayo.

Dream dinner party guests:

My girl Rachael Ray — childhood crush or Ellen.

Know any good Chinese restaurants?

Great NY Noodle Town, Ping's, Bo Ky, meat skewer cart on Grand Street, Yi Ji Shi Mo — all in Manhattan Chinatown.

Ultimate comfort food:

Whole quart of congee with a youtiao dunker.

What would you like to tell the world about Chinese food?

It's soooo different region by region and it's a constant evolution as chefs adapt in other countries. It's a very complex and technical cuisine that deserves more respect and appreciation for having such a rich history and influence on other cuisines.

 
#ChineseFoodiesofIGJenny Lauchinese identity, chinese american food, chinese american, chefs, taiwanese american, restaurants, brooklyn, new yorkComment