Eddie Huang is doing a Chinese-meets-Greek restaurant pop-up at NYC's The Flower Shop

Time Out

a day ago

Eddie Huang has come a long way from hawking Chairman Bao buns at the beloved Baohaus. Since his days cheffing in the Lower East Side, Huang's long resume lists hosting duties on the Cooking Channel, MTV and Vice, a documentarian, a producer and a best-selling author of two books, one of which spawned the ABC series, 'Fresh Off the Boat.' But it seems as thought the restaurant world truly never left him, as the multi-hyphenated talent is returning to lower Manhattan for a summer-long residency.
Starting June 11, Huang will be taking over the kitchen of The Flower Shop, only a ten-minute walk from his former haunt. Named Gazebo, the residency was inspired by Huang's experimentations cooking traditional Chinese dishes in olive oil sourced from his wife's family's field in Greece. On his Substack, Canal Street Dreams, Huang spoke about how this simple swap created an entirely new profile.
'At home, I use the olive oil from Natashia's family field in Greece to reimagine Chinese food that's usually made with high heat oils,' said Huang. 'By simply changing the way I apply heat due to the character of olive oil, it's completely changed my cooking and it comes out tasting like Chinese food from a blue zone.'
Huang's personal and worldwide culinary influences come through with small plates of cherrystone clams with pancetta noodles to a scallop ceviche dish with Marcona almonds that reflects his time with the seafood legend of Lima, chef Javier Wong. Large plates explore the cuisines even further as his red cooked pork stars Iberian pancetta and the chopped chili fluke is made with his wife's blend of oil, named, 'Natashia's sizzling oil.' Dessert finishes with a griddled Kossar's chocolate babka with ice cream.
The pop-up will run on select dates from June until September. The first round will start this month on June 11 to June 13, followed by July 9 to July 11, August 6 to August 8 and September 10 to September 12. Dinner is $80 per person, which includes your choice of small plate, a large plate and dessert. Reserve your table here.