#ChineseFoodiesofIG: Doron Wong, Northern Tiger

 

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’m originally from Boston, MA. My mother is from Hong Kong and father is from Canton so my roots are from Southern China. 

What does Chinese food mean to you?

Chinese food is my comfort food, it also helps heal the body and the soul.

What’s in your fridge at home?

Everything! Milk, eggs, vegetables, fruits, lots and lots of different Chinese condiments e.g. soy sauce, bean paste, oyster sauce.

Share a food memory:

One of the best food memories I had was going back to Canton with my cousins to do a bit of identity searching and a family member brought us to have roasted goose cooked under lychee wood. Each duck was roasted in a bell looking contraption with the firewood under it! It was definitely a sight to see!

Who’s your Chinese food legend?

Without a doubt it's Susur Lee.

The perfect stir fry:

Kale, Swiss chard, king trumpet mushrooms, sweet onions, shaved carrots, red chili, garlic stir fried with Chinese wine and a bit of soy sauce and sesame oil. Needs to be executed well or else it will be off.

Know any good Chinese restaurants?

Coco Palace (Yunnan restaurant) in Great Neck NY, Dim Sum Library in Hong Kong, Kin's Kitchen Hong Kong, Din Tai Fung in Taiwan.

Top three cookbook:

Top three cookbooks: China: The Cookbook, The Food of Sichuan by Fuchsia Dunlop, Beyond the Great Wall.

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

Go and explore the many different styles of Chinese food from the noodles in Northern China to the different salads and dairy products in Yunnan cuisine. The styles are completely different and eye opening.

 
#ChineseFoodiesofIGJenny Lauchinese identity, chefs, restaurants, new york, miami, cantoneseComment