Firstborn, the latest venture by Chef Anthony Wang, creatively reinvents Chinese American cuisine by fusing traditional elements with modern techniques. Located in the former Pok Pok space in Chinatown, the restaurant features dishes inspired by Wang's childhood and travels, such as mapo tofu-styled steak tartare and gnudi made with tofu. Wang reflects on his journey of discovering the depth of Chinese food in America, shaped by his own family's immigrant background from Beijing. His creations not only honor traditional flavors but also blend influences from his upbringing in Georgia and the vibrant culinary landscape of Los Angeles.
For the first time in my career, I can take a deep dive and look at the expansiveness and the history and culture of not just Chinese food.
Firstborn is just as much a reflection of Wang growing up first-generation in Georgia, evoking memories of eating pork knuckle at his grandmother's house.
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