Cocktails in a tent, a five-course pop-up dinner from one of the city’s emerging culinary talents and a taste of the first New York City-made saké before it hits shelves—we’re planning a special Saturday evening to say the least. For an all-inclusive $75, we’re kicking off our Chef’s Lab series at Industry City (IC) this Saturday, January 13 and we hope you’ll join.
Bonbite chef and Little Tong (one of the New York Times and Eater‘s favorite New York City openings of the past year) co-founder Winston Chiu is preparing a “Chinese pub style” menu including:
- Shrimp prawn sesame balls with pickles and fermented bean aioli
- Geoduck birds nests with sea bean stir fry, caviar and brown butter
- Macanese fried chicken with crispy potato and basil
- Kasu noodles with clam broth, xo sauce and peashoot
- Earl Grey Portuguese egg tarts
We first tried Winston’s food a little over a year ago when he collaborated with Brooklyn Navy Yard tenants including the Brooklyn Grange and Kings County Distilling to host food waste-inspired pop-ups. Since then he was one of our featured chefs at Food Loves Tech and has cooked for a VIP dinner that we co-hosted last fall with the feedfeed.
The evening will begin at 5:00 p.m. in Industry City’s Hygge Haus, aka a large outdoor pop tent, with a custom cocktail and small bites from Filament, the IC-based gastropub. Guests will then move to the Filament dining space for Chiu’s special menu that uses products from IC tenants including L’entramise tableware, Moore Brothers wine, Brooklyn Brine pickles, Brooklyn Kura‘s saké and Extraction Lab tea.
Can’t make it this Saturday? Stay tuned to our Instagram, Facebook and Twitter as we announce future popups in the series. It’s going to be a perfect evening to round out a day of browsing the Brooklyn Flea!
