WHO: Wilson Tang is the co-owner of the legendary Nom Wah, CEO of Chinatown Hospitality Group (which runs Nom Wah, among other restaurants), and the co-author of The Nom Wah Cookbook.
Doron Wong is the Chief Culinary Officer (CCO) of Chinatown Hospitality Group and leads the culinary operations, ensuring that the offerings are of the highest caliber, authentic, and innovative.
ABOUT: Tang is best known for his visionary leadership of Nom Wah, having transformed this iconic brand into a celebrated destination both in the U.S. and abroad. Since entering the hospitality industry in 2007, Wilson has built a dynamic portfolio, spanning investments in Cha Cha Tang, Brooklyn Hot Dog Company, Sanzo, Boba Guys, Mother’s Kombucha, Ho Foods, and Romeo’s. His commitment to modernizing and preserving traditional Chinese dining traditions is at the core of his success, and his expertise in supporting small businesses, brand development, and innovative marketing strategies has propelled significant growth across his ventures.
Wong's impressive career spans Boston, Singapore, Hong Kong, and New York, working alongside notable chefs and hoteliers such as Ken Oringer, David Burke, Susur Lee, Ian Schrager, and the Tung Lok Group under award-winning restaurateur Andrew Tjioe. Doron has received multiple international accolades and has been honored by the Museum of Chinese in America, the Museum of Food and Drink, Michelin Bib Gourmand, New York magazine, and The New York Timesfor pioneering Chinese cuisine in America.
WHAT: Wilson and Doron will be demonstrating their modern takes on Cantonese-American dishes — including their classic dumpling.
WHEN: Tuesday, November 19, 6:00 - 8:00 PM EST
WHERE: De Gustibus Cooking School