Calvin Eng
Cookbook author of Salt Sugar MSG
Cookbook author of Salt, Sugar, MSG
Calvin Eng is the chef and owner of Bonnie’s, a Cantonese American restaurant in Williamsburg. Brooklyn-born and raised in a traditional Chinese family, Eng had been dreaming of opening a restaurant for a decade when he realized how important it was for him to pursue Cantonese food and dive deeper into the dishes of his heritage. Bonnie’s has been praised in The New York Times, The New Yorker, New York magazine, Eater, and Bon Appétit. Eng is a James Beard Emerging Chef finalist, Food & Wine Best New Chef, Forbes 30 under30 recipient, StarChefs Rising Star, and two-time James Beard Best Chef: New York State Semifinalist.
Rotisserie Chicken Congee
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Hong Kong Egg Scramble
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Charred Cabbage With Shrimp Paste Butter
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Silken Tofu With Black Bean Garlic Sauce
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.