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Sweet & Sour: Chinese Food and Immigrant Identity

What is the role of cooking and cuisine in the making of Chinese-American culture and identity? Inspired by our exhibition Interior Lives: Contemporary Photographs of Chinese New Yorkers, Jack Tchen, founder of the Museum of Chinese in America, moderates a conversation with leading restaurateurs: Lien Lin, owner and executive chef of Brooklyn’s Bricolage NYC; Wilson Tang, owner of the famed Nom Wah Tea Parlor in Manhattan’s Chinatown that dates back to 1920; and Jason Wang, CEO of Xi’an Famous Foods, now a chain of 13 restaurants originally founded by Wang’s father as a food stall in the Golden Mall in Flushing, Queens.

This program accompanies our exhibition Interior Lives: Contemporary Photographs of Chinese New Yorkers (opens October 26, 2018). To view all of the programs in this series, click here. 











When: Wed., Nov. 7, 2018 at 6:30 pm - 8:30 pm
Where: Museum of the City of New York
1220 Fifth Ave.
212-534-1672
Price: $20 & up; $15 for members
Buy tickets/get more info now
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What is the role of cooking and cuisine in the making of Chinese-American culture and identity? Inspired by our exhibition Interior Lives: Contemporary Photographs of Chinese New Yorkers, Jack Tchen, founder of the Museum of Chinese in America, moderates a conversation with leading restaurateurs: Lien Lin, owner and executive chef of Brooklyn’s Bricolage NYC; Wilson Tang, owner of the famed Nom Wah Tea Parlor in Manhattan’s Chinatown that dates back to 1920; and Jason Wang, CEO of Xi’an Famous Foods, now a chain of 13 restaurants originally founded by Wang’s father as a food stall in the Golden Mall in Flushing, Queens.

This program accompanies our exhibition Interior Lives: Contemporary Photographs of Chinese New Yorkers (opens October 26, 2018). To view all of the programs in this series, click here. 

Buy tickets/get more info now