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 Chinese Americans were once told they did not belong in the United States. They went on to create one of the country's most beloved cuisines.

Chow: Making the Chinese American Restaurant celebrates the birth and evolution of Chinese American restaurants, tracing their nearly 170-year history and sparking conversation about food culture, immigration, and what it means to be American.

Take a tour of Manhattan’s Chinatown with MOFADCITY

 
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Exhibition Highlights

  • Curtain of Many

    Immerse yourself in this larger-than-life installation of 7,250 Chinese takeout boxes. Each one represents seven of the nearly 50,000 Chinese American restaurants in the country.

  • Menu Timeline

    View a stunning timeline of Chinese American restaurant menus dating back to 1910. Beautifully designed and lovingly curated by MOFAD, these artifacts show the evolution of the cuisine, decade by decade.

  • KitchenAid Culinary Studio

    Enjoy tastings created by the country's most talented chefs who specialize in Chinese American cuisine. Each month, MOFAD will feature a different tasting.

  • 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

  • Chefs

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

    Joanne Chang - Flour Bakery, Myers + Chang

    Thomas Chen - Tuome

    Chris Cheung - East Wind Snack Shop

    Shirley Chung - Steamers Co.

    Paul Donnelly - Chinese Tuxedo

    Calvin Eng - Nom Wah Tea Parlor

    Daniel Ho - Sam Wo

    Edward Huang - Zai Lai

    Irene Li - Mei Mei

    Anita Lo - Chef and author of So Lo and Cooking without Borders

    Pichet Ong - Sugar and Plumm

    Lucas Sin - Junzi Kitchen

    Erick Sison - Tonga Room

    Jeremiah Stone - Wildair/Contra

    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

    Zilong Zhao - MáLà Project

 

Watch Grace Young’s Award-Winning Video:

“The Breath of a Wok.”

Inspired by Grace Young and Alan Richardson's award-winning cookbook The Breath of a Wok, this video shows how the wok's ingenious design (concave shape, sloping high sides, 5-quart capacity, and broad surface) is ideally suited for the eight classic Chinese techniques: stir-frying, pan-frying, braising, steaming, boiling, poaching, deep-fat frying, and smoking.