Her Toronto pop-up dinner series, the Soy Luck Club, attempts to make Chinese cooking more accessible while melding cuisines to recognize the beauty of immigration
, the best-selling novel about the fraught relationship between mother and child, which echoes the difficult reality of Chin ’s own relationship with her mother.
The multicourse pop-up, which launched in 2021, brings her unapologetic vision of Chinese food to life. She combines old-world flavours The menu beautifully blended dishes from Yunnan province and Pai, Thailand. “That was such a special dinner. I learned so much and was so proud when people were like, ‘This is Chinese food?’ It’s not Chinese. It’s not Thai. It’s unique.”
At Kojin, Chin had a clear vision of her ideal sous chef. Then she met Steve Allery – “a very tall blonde British man” wanting to learn how to use a wok – and the experience changed her mindset.
Ordid3334206949 Chin Mother Chef Relationship Thailand Cuisine Platform Food Yunnan Province Boulevard Momofuku
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