Join us as we go ALL IN for Auntie Liu, a Zigong immigrant (iykyk) who runs a Sichuan restaurant in the back of a bar in Flushing (aka All In, so you can't miss it).
Of all the Sichuan restaurants in NYC and the U.S., only a fraction are owned and cheffed by Sichuan people. Those that are don't always receive the most media attention, meaning the best Sichuan food in the U.S. is usually the most overlooked.
🍷 WHY WE'RE DOING THIS:
People keep saying they want to eat Sichuan food with me. Also, Auntie Liu and her chef serve some of the most legit regional homestyle Sichuan cooking we've had on the East Coast. Yet to keep business afloat, she now works 7 days/week, 7am to 10pm — 105 hrs/week if you're counting. On weekends, her regulars pour in. On weekdays, tables are often empty 💔
So let's eat together and pack the dining room on a Tuesday!
🍽️ WHAT'S INCLUDED:
True Sichuan banquet dining! Unless you're Chinese, visiting China, or in the habit of booking PDRs for 10+ family and friends, chances are you haven't experienced a Sichuan menu in full glory... family-style, with a range of techniques spanning cold/cured/steamed/stir-fried/meat/fish/veg/tofu/ferments/preserves/spicy/numbing/non-spicy alike (etc). All spinning round the Lazy Susan. Menu ordering is considered a skill in China for a reason.
🥂 WHAT ABOUT THE WINE?
We're co-hosting with Camden Hauge from China Wine Club to pair dinner with 4-5 tastings of the U.S.'s first Chinese wines! Based in NYC, China Wine Club works with independent winemakers growing grapes in mountain ranges, desert valleys, and ancient soils.
FUN FACT:
The chef's dad used to be the official private chef for the Chinese president when he visited the U.S. (guess which one). How many of your fave Chinese restaurants can boast that legacy?
Guest List
29 Going · 6 Waitlist · 22 Interested
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