AAPI Flavor Builders: Phoebe Ng
This May, we're celebrating AAPI Heritage Month with a deep dive into the delicious, deeply personal ways culinary creatives in the AAPI community incorporate their heritage into their cooking. We're kicking it off with bi-costal hospitality marketing and communications strategist, Phoebe Ng.
Phoebe is a bi-coastal hospitality marketing and communications strategist. She represents some of our favorite restaurants like Baby Bistro, Claud, Lei, Penny, Santo Taco, Smithereens, Stars and Yoshino. Trust us when we say: Phoebe knows good food.
Q:
How did your upbringing shape your palate?
A:
Dinnertime at home was sacred – very structured and simple. Dining out (and dessert) only for very special occasions. Funny, now the inverse is a huge part of my life!
Q:
What’s an unsung flavor combination you rely on?
A:
I am hyper-fixated on carrot cake (with cream cheese frosting, there is no other choice) and potato chips. I saw author and baker Tanya Bush adorn her cake like this once at a party she was co-hosting to celebrate her new memoir. It looked so effortless while hitting a salty and sweet note. Instantly clocked and copied.
Q:
If someone looked inside your fridge right now, what would tell them exactly who you are?
A:
UGH, the limes. I often have 2-3 full bags of limes in varying stages of decay. Sorry. It’s my version of chickpea anxiety.
Q:
Your most reached-for trio: one spice, one condiment, one herb—no overthinking.
A:
Cumin, vinegar (all different kinds) and dill but most coveted is shiso.
Q:
It’s a busy Tuesday at 6PM: what are you making, and what’s the shortcut you’re not apologizing for?
A:
If it is Tuesday, I’m probably out at a client or a restaurant I’m excited to try with a 5:30 res. Weekdays are the best days to dine out. But if I’m just linking up for a drink/snack, I’ll probably finish the night at home with tomato and eggs over rice. I buy microwave sticky rice packs in bulk from Costco.
Q:
What’s something about AAPI food culture that you think is still underrepresented or oversimplified?
A:
I grew up in the suburbs of Los Angeles; both my parents immigrated from islands (Taiwan for my mom, Hong Kong for my dad) with complicated geopolitical landscapes. Their respective cuisines are formed from a hodgepodge of cultures. There can be greater recognition of the nuances of those influences and an appreciation for different experiences!
Q:
Who’s an AAPI culinary creative you’re excited about and what are they doing differently?
A:
I love what she-does-it-all restaurateur Annie Shi has built with Lei, a singular wine bar on the iconic Doyers Street stretch in the heart of Manhattan’s Chinatown. Annie has long said that Lei was born out of selfish desire – a place to bring together her love of Chinese food alongside great wine – and I love that the result is so generous in spirit. She collaborates with chef Patty Lee on the food as well as wine director Matt Turner (and a tight crew of sommeliers) on what to drink. The Lei team has been helping local mom and pop businesses in Chinatown such as Ping’s (celebrating 30 years this fall) shore up their beverage programs. Community over competition! It is a treat to work with them.
