Ron Hsu is the culinary director and a partner in his Michelin-starred restaurant Lazy Betty. His upbringing in a restaurant family led him to become a leader in New York’s culinary industry as the executive chef of Le Colonial and the creative director of Eric Ripert’s three-Michelin-starred Le Bernardin. Beyond the restaurants, Hsu was featured on the Netflix cooking series The Final Table, and is a strong voice for those in the restaurant profession, advocating for racial and gender justice as well as equitable pay across the industry. Hugh Amano is a chef and writer. He was the creative consultant and opening sous chef at Chicago’s exploration of Macanese cuisine, Fat Rice, and the coauthor of The Adventures of Fat Rice, Let’s Make Ramen!, and Let’s Make Dumplings! Amano is a graduate of the University of Colorado and New England Culinary Institute. Eric Ripert is the chef and co-owner of three-Michelin-star New York restaurant Le Bernardin, the vice chairman of the board of City Harvest, and the author of several cookbooks.

“Consider this book a reframing of the expected labels of food as ‘Asian' or 'Southern’ and an inspiration—there are no limitations to what can define a certain cuisine and make it great.”

Ron Hsu is the culinary director and a partner in his Michelin-starred restaurant Lazy Betty. His upbringing in a restaurant family led him to become a leader in New York’s culinary industry as the executive chef of Le Colonial and the creative director of Eric Ripert’s three-Michelin-starred Le Bernardin. Beyond the restaurants, Hsu was featured on the Netflix cooking series The Final Table, and is a strong voice for those in the restaurant profession, advocating for racial and gender justice as well as equitable pay across the industry. Hugh Amano is a chef and writer. He was the creative consultant and opening sous chef at Chicago’s exploration of Macanese cuisine, Fat Rice, and the coauthor of The Adventures of Fat Rice, Let’s Make Ramen!, and Let’s Make Dumplings! Amano is a graduate of the University of Colorado and New England Culinary Institute. Eric Ripert is the chef and co-owner of three-Michelin-star New York restaurant Le Bernardin, the vice chairman of the board of City Harvest, and the author of several cookbooks.

“Consider this book a reframing of the expected labels of food as ‘Asian' or 'Southern’ and an inspiration—there are no limitations to what can define a certain cuisine and make it great.”

Ron Hsu is the culinary director and a partner in his Michelin-starred restaurant Lazy Betty. His upbringing in a restaurant family led him to become a leader in New York’s culinary industry as the executive chef of Le Colonial and the creative director of Eric Ripert’s three-Michelin-starred Le Bernardin. Beyond the restaurants, Hsu was featured on the Netflix cooking series The Final Table, and is a strong voice for those in the restaurant profession, advocating for racial and gender justice as well as equitable pay across the industry. Hugh Amano is a chef and writer. He was the creative consultant and opening sous chef at Chicago’s exploration of Macanese cuisine, Fat Rice, and the coauthor of The Adventures of Fat Rice, Let’s Make Ramen!, and Let’s Make Dumplings! Amano is a graduate of the University of Colorado and New England Culinary Institute. Eric Ripert is the chef and co-owner of three-Michelin-star New York restaurant Le Bernardin, the vice chairman of the board of City Harvest, and the author of several cookbooks.

“Consider this book a reframing of the expected labels of food as ‘Asian' or 'Southern’ and an inspiration—there are no limitations to what can define a certain cuisine and make it great.”