Exhibition Advisors

Yong Chen

Professor, School of Humanities, University of California, Irvine; author of Chop Suey, USA: The Story of Chinese Food in America

Andrew Coe

Culinary historian and author of Chop Suey: A Cultural History of Chinese Food in the United States

John Eng-Wong

Special Advisor, American Studies, Brown University

Madeline Hsu

Professor, Department of History; Core Faculty, Center for Asian American Studies, University of Texas at Austin

Heather Lee

Assistant Professor of Global China Studies, NYU Shanghai

Mike Lee

Food Futurist, The Future Market; born and raised in Chinese-American restaurants

Anne Mendelson

Culinary historian and author of Chow Chop Suey: Food and the Chinese American Journey

Robert Sietsema

Senior Critic, Eater.com

Emma Teng

T.T. and Wei Fong Chao Professor of Asian Civilizations, MIT

Cedric Yeh

Associate Curator, Smithsonian National Museum of American History



The following chefs and authors have contributed recipes to the Chow Culinary Studio.

Joanne chang

Flour Bakery, Myers + Chang

Thomas chen


Chris Cheung

East Wind Snack Shop

Shirley Chung

Steamers Co.

Irene Li

Mei Mei

Pichet Ong

Sugar and Plumm

Jeremiah Stone


Doron Wong

Northern Tiger

Lee Anne Wong

Koko Head Cafe

Jonathan Wu

Fung Tu

grace young

Author, Stir Frying to the Sky's Edge, The Breath of a Wok, and The Wisdom of the Chinese Kitchen