Two NYC restaurants are serving a four-course meal inspired by Chinese-Vietnamese street food in honor of Women's History Month
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Two NYC restaurants are serving a four-course meal inspired by Chinese-Vietnamese street food in honor of Women's History Month
"Two powerhouse chefs with deep New York ties are joining forces for a one-night-only dinner that blurs the line between street-food nostalgia and Michelin-level technique. On March 24, in celebration of Women's History Month, Yingtao will host a four-course, $90 collaboration with Saigon Social, bringing together chef Emily Yuen of Yingtao and chef Helen Nguyen of Saigon Social for a menu inspired by "Chinese-Vietnamese street food" through a contemporary lens."
"Yuen and Nguyen are James Beard semifinalists and alumni of legendary French chef Daniel Boulud, and that shared fine-dining foundation underpins the evening. But this won't be a white-tablecloth tasting menu in the traditional sense. Instead, the chefs are leaning into bold, personal flavors that reflect their roots."
"The concept centers on the cultural and culinary overlap between Chinese and Vietnamese cuisines, two traditions that have long influenced one another yet are often flattened into generic "fusion." Expect layered broths, punchy herbs, fermented depth and textural contrast-classic street market flavors-reimagined with the refinement of fine-dining kitchens."
Chef Emily Yuen of Yingtao and chef Helen Nguyen of Saigon Social are hosting a collaborative four-course dinner on March 24 for $90 per person, celebrating Women's History Month. Both chefs are James Beard semifinalists and alumni of Daniel Boulud's kitchen. The menu explores the cultural and culinary overlap between Chinese and Vietnamese cuisines through a contemporary lens, featuring layered broths, punchy herbs, fermented depth, and textural contrast. The evening departs from Yingtao's typical format with more generous portions, relaxed structure, and celebratory atmosphere. The collaboration honors shared history, mentorship, and female leadership in professional kitchens while blending street-market flavors with fine-dining refinement.
Read at Time Out New York
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