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A Look Inside Chow, the Latest Exhibit from the Museum of Food and Drink

A treasure trove of China's culinary history

The “Culinary Studio” at the Chow exhibit
Megan Swann

The Museum of Food and Drink in Williamsburg previewed its newest exhibition last night before opening to the public this Sunday. Called Chow: Making the Chinese American Restaurant, it boasts a fortune cooking making machine (with fortunes from strangers around the world), a wall of over seven thousand Chinese takeout containers, a treasure trove of historical Chinese menus from across America, and educational elements exploring how immigration, exclusionary laws, and cultural identity influenced the evolution of Chinese American cuisine over the last 170 years.


The event last night, hosted by The Chew’s Carla Hall, showcased the dishes that will be on offer throughout the span of the exhibition. Chefs Jeremiah Stone (Wildair/Contra), Chris Cheung (East Wind Snack Shop), Jonathan Wu (Fung Tu), and Doron Wong (Northern Tiger) reimagined classic Chinese American dishes, and each highlights a different culinary technique (frying, cornstarch thickening, velveting, etc.). Chefs Irene Li of Mei Mei in Boston and Lee Anne Wong of Koko Head Cafe will contribute dishes in 2017.

The exhibit, located at 62 Bayard St. right across from McCarren Park in Williamsburg, is open to the public every Friday, Saturday, and Sunday starting 11/6. Tickets are $14. It is sponsored by Infiniti and Eater’s parent company, Vox Media.

Some more fun pics from last night:

With #carlahall #amandafreitag and #tedallen at the opening of chow exhibit

A photo posted by Franklin Becker (@chefbeckernyc) on

· Mofad City Guides [E]

· Museum of Food and Drink [Official Site]

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