TONY WU

Tony Wu headshot.jpg

Chef Yong Dong (Tony) Wu represents the new generation of talented Chinese chefs. He is part of the vanguard of chefs who bring a dynamic and innovative approach to traditional Chinese cooking, experimenting with both new ingredients and cooking methods. Hailing from the culinary mecca-city of Tian Jian, his expertise encompasses both northern and southern Chinese cooking including mastery of eight different noodle preparations, knife work and vegetable carving. He has competed in numerous culinary competitions, winning top honors and 33 gold medals in various culinary events; and he was the first chef to set a record for pulling 16,000 noodles in two minutes.

What tasting are you presenting? Why do you think this tasting paves the next wave of food trends?

Pork and Shrimp Shiu Mai with Housemade XO Sauce. Comfort food and also known to be street food elevated with one of the most revered traditional Chinese condiment. We think in the near future there will be a lot of collaboration in cooking techniques, ingredients and presentation with other ethnic cuisine. While tradition will continue to be strong, evolution of Asian food will be rapid with the help of social media and instant communication platform that are now thriving

What does the future of Asian food look like? 

We think in the near future there will be a lot of collaboration in cooking techniques, ingredients and presentation with other ethnic cuisine. While tradition will continue to be strong, evolution of Asian food will be rapid with the help of social media and instant communication platform that are now thriving.

What does celebrating 10 lucky years of LUCKYRICE mean to you? 

Just like Martin Yan and M.Y. China, LUCKYRICE celebrates the food and culture of Asia. We're thrilled to see its growth and longevity.

Join record-breaking Chef Wu at our 10th year celebration LUCKYRICE Night Market of the Future presented by Rémy Martin on July 25th, 2019.