The 1882 Chinese Exclusion Act was the first major law to restrict immigration based on race. In turn, it dictated who could become American and who was American. In spite of the fears of a Chinese invasion, America's fascination with "the Orient" manifested in various ways including it's obsession with Chinese food.
On April 8th, Lucas Sin of Junzi Kitchen and Jonathan Wu of Fung Tu delve into New York’s longstanding relationship with Chinese foodways with a multi-course dinner salon inspired by historical menus since the 19th century until today.
Proceeds of this dinner with go towards the Museum of Chinese in America.
duck ham, salt cured pork hock, pineapple mostarda, rose furu, celtuce
NICE RICH OMELET, A LA CHINESE
steamed egg foo young, alaskan imitation crab, hazelnuts, buddha’s palm
BLACK FISH WITH SAUCE
sea bass, fresh bamboo, potato, sichuan peppercorns, doubanjiang
LUSCIOUS SQUAB WITH BROWN GRAVY
braised half squab, liver rice, mustard greens, olive, chickweed
LICHEE NUTS, BEST IN TOWN,
ice poached lichee, nice golden limes, white fungus, barley, osmanthus
CAKES OF SPONGE
sesame foam cake, black sesame tapenade, canton ginger, plum preserve pudding
Menu is subject to revision.
At the Table: Dinner & Discourse
We believe sharing a meal is the best setting to find understanding and optimism at times of uncertainty. To make sense of the current political climate, Haven's Kitchen is hosting At the Table, a series of dinner salons, to respond to current conversations around immigration, borders, and national identity. Guests will sit together to share a meal cooked by a special guest chef and join in conversation about the dinner’s theme topic framed in a historical, social, and cultural context.
Each guest chef will be partnering with a non-profit, and the evening’s proceeds will be donated to the organization.
All ticket sales are final. Cancellations 72 hours before the scheduled event are eligible for a Haven’s Kitchen credit of the full purchase value.