Eng, who grew up exploring New York’s Chinatown, uses the subtle flavours of his ancestral Guangdong Province as the launching pad for his creative cooking. “I compare Cantonese food to Italian food all the time,” he says. “Unfortunately the rules in New York City are so weird we couldn’t have a pit inside the kitchen,” says Pandya. His menu features snails from New York’s Peconic Bay simmered in the rich gravy of his youth. He began brainstorming takeaway ideas instead, pivoting to the “most to-go friendly English food there is – fish and chips”, he says.

Source: The North Africa Journal June 27, 2022 14:43 UTC