Think!Chinatown is excited to welcome Chinese-American chef Jon Kung to our kitchen studio for a cooking demo! Learn how to make the iconic Cantonese dish, Taro and Black Bean Spare Rib Claypot Rice with chef Jon Kung. This hearty dish is great for family meals in the winter and could be a new addition to your LNY celebrations.

T!C Kitchen Programs Lead, Anna Ye, will chat with Jon about claypot rice, the traditions around the dish, and Chinatown neighborhood shops to buy ingredients for claypot rice.

After the session, we’ll send you off to our favorite claypot rice spots in the neighborhood for a Chinatown dinner.

Tickets include a welcome tea, lecture, demo, and taste. Note: this is a cooking demo; not a hands-on workshop.

Jon Kung is the popular Chinese American chef, content creator and cookbook author known for their unique style of third culture cooking, blending cultural traditions, flavors and ingredients to create flavor-packed, nutritious recipes. After honing their skills in some of Detroit's most prestigious kitchens, Jon’s journey took a significant turn when they launched the successful pop-up Kung Food Market Studio, which further showcased their innovative culinary style. With a passion for blending cultural traditions, flavors, and ingredients that hold personal significance, Jon turned his culinary expertise into a vibrant digital presence, creating instructional, entertaining cooking videos exploring the vast Chinese diaspora and applying culinary techniques of traditional Chinese cooking onto global flavors and ingredients. Last fall, Jon released their debut cookbook, Kung Food: Chinese American Recipes from a Third Culture Kitchen, which was met with critical acclaim from the likes of Food & Wine for its innovative take on third culture cooking.

You can purchase a copy of Jon Kung’s book, “Kung Food: Chinese American Recipes from a Third-Culture Kitchen from Penguin Books or your bookseller.