Michael Tong describes his path from his birth of Anhui to becoming one of the most successful restauranteurs in New York City with two four-star restaurants. Moving first to Shanghai and Hong Kong before settling in the US, Mr. Tong studied civil engineering but chose to work in a NYC restaurant after graduation. From there, he opened up two restaurants, Shun Lee Palace and Shun Lee West, where he developed his love for different Chinese cuisines and helped bring Sichuan and Hunanese food to New York and the US. Tune in to hear his thoughts on what makes certain Chinese food authentic and his view of how Chinese food and American tastes have changed since the 1970s.