Scope and Contents This collection consists of photographs, postcards, glass projection slides, printed materials, and reference materials. Photographs and postcards document the businesses, social environment and development of New York's Chinatown, including inter-ethnic tensions. Printed material include articles, magazines, booklets, and a guidebook about the social history of Chinatowns and the political environment during the Second Sino-Japanese War. There are also menus for Chinese Restaurants in New...

Scope and Contents The materials in this collection mainly consist of household items from the Chin family's apartment on Mulberry Street and business items from the Chin family's businesses (the majority of the latter items are from the Rice Bowl Restaurant and Kwong Chong and Co.). The household materials include kitchen items, artwork, clothing, sewing materials, record albums, medicinal objects, and books. The business materials include account books, furniture, and signage. The majority of the items are...

Scope and Contents

This sub-series consists of thirteen objects as well as three paintings related to Chinese American culture and art. Objects include wine bottles, fortunetelling sticks, a jigsaw puzzle, a glass tumbler, a tin can, merchandise packagings, a war memorial medal, a ceramic large plate with match covers and a check, a letterpress block, and a shirt.

Three paintings are by artists Helen Gee (Yun Gee's wife), Paul Fung Jr., and Irving Sinclair.

Abstract Cara Stadler is a Chinese American chef. She was raised in Massachusetts and grew up biracial in a predominately white community. Her mother is of Chinese descent. As Stadler grew older, her interest in cooking led to her training in French cuisine. She studied under Gordon Ramsay. Afterwards, she worked in different parts of East Asia including China and Singapore. After living and working in China, she moved back to the U.S. in 2011 and opened her first restaurant in Maine, called Tao...

Abstract MOCA sits down with Carol Xie to discuss her experience volunteering at her family’s restaurant, Purple Dot, during the Covid-19 pandemic. Carol explains how she has been managing the restaurant’s social media presence while also working a separate job. She also talks about her family’s history and roots in China up until her father bought the restaurant. She discusses growing up adjacent to the Chinatown where Purple Dot is located as well as the importance of the area to her childhood....

Abstract Cecilia Chiang her incredible life story from wartime China all the way to becoming a restaurant owner in New York City. Her interview is riddled with her fascinations towards Chinese cuisine as she narrates the role Chinese cuisine has made during the turbulent events of her life, from her journey to Chongqing during the Japanese invasion of China to her time in Japan. She expresses her fondness of Chinese cuisine through a genuine desire to share the wonderful variety of Chinese food as...

Abstract Chris Cheung is a Chinese-American chef who owns the restaurant, East Wind Snack Shop. He was raised in Chinatown and Bensonhurst, exposing him to both Chinese and Italian food at a young age. He grew up in 1970s and 1980s New York and recalls generational differences in Chinese restaurants. The teahouses that he enjoyed as a child have transformed. As Cheung grew older, he worked at several Asian restaurants. He began to work with high profile names in the culinary world; he learned...

Abstract Chris Yeo sits down with MOCA to talk about his experience leaving Singapore and coming to the US where he opened a series of successful restaurants. He explains his journey from opening a salon to becoming a restaurateur and several of the things that he’s learned about cooking for American patrons. He discusses his family and how his cooking stems from a desire to please people. Chris also shares some anecdotes about his experience on Food Network and speaking at the Smithsonian...

Abstract Cori Xiong and Hen Chan started the Mala Sichuan Bistro restaurant business in Houston, Texas. The two met while studying at University of Texas Austin. Xiong’s father was a food engineer in Sichuan, China and convinced Xiong to start her own family business. With the help of family, Xiong was able to bring authentic Sichuan flavors to the United States. All the chefs that work in her restaurants have studied at a culinary school in Sichuan. Xiong and Chan both believe that regional Chinese...

Abstract Danny Bowien is the co-founded of Mission Chinese Food (locations in both San Francisco and New York) and a chef of Chinese cuisine. He details his experience growing up as a Korean adoptee of American parents in Oklahoma and how his later career development led him on the eventual path of cooking Chinese cuisine. In the interview, he expounds on how and why he fell in love with Chinese food, where he draws inspirations from for his own recipes, and his view of his own role as a chef as well...