CHC is a Traveling Pop-up Series celebrating Asia's favorite dining institution, the "Hawker Centre." The event is one of the most anticipated dinner series, featuring the nation's top emerging chefs. It promises to be a fun night full of great eats and killer drinks. The participating chefs will showcase their distinct culinary skills in the kitchen, creating a bold-driven bite for each course, while diners enjoy the paralleled experience with a premium cocktail or wine. The kitchen will also be giving the proceeds to Piggy Bank, a genetic-sanctuary-in-the-making providing free heritage breed pigs and business plans to emerging family farms. Cultured yet edgy, the night focuses equally on far-flung food cultures and local sourcing solutions.
Founded by Chef Tu David Phu, the concept was originally inspired by Cochon 555's Asian Speakeasy.
"Brady Lowe (CEO of Cochon 555 & Asian Speakeasy) gave me a platform to celebrate the Asian-American culture through food. Naturally, my heritage dishes came with stories. The more I told my story, the more I felt connected with our diverse group of patrons. This inspired me to not only share my experience, but also use it as a platform to bring people together and find the commonalities of everyone at our dinner table." - - Chef Tu David Phu
About Chef Tu David Phu
Chef Tu David Phu is a first generation Vietnamese-American with a rich culinary background. An alumni of highly regarded kitchens, such as Daniel, Acquerello and Chez Panisse, his cooking reflected a wide range of cooking cultures - from the American culinary greats to classical European traditions. But his roots were quite different. His family hails from the Island of Phu Quoc, accredited as the birth place of fish sauce in Asia. Consequently, he has family roots in Hung Thanh 1895, an award winning fish sauce production. Pilgrimages back to Vietnam were often.
After a decade of cooking, he began to immerse himself in the practices, ingredients, techniques, and flavors of Vietnamese cuisines. Revisiting his favorite childhood dishes through the memory of taste, he started to cook the cuisine of his Mother's generations-old wisdom, handed down grassroots-style. In 2016, he began garnering press and accolades with his weekly pop-up dinners: “AN - a Vietnamese Dining Experience.” The San Francisco Chronicle named him a 2017 Rising Star Chef. Most recently, he was a featured contestant on Bravo's Top Chef Season 15.
Sponsors (TBD for 2019)