In the world of creativity, writing like yourself, playing music like only you can play it, or cooking from a true place and point of view inside yourself -- that’s the sweet spot. We’re all chasing that and even when we find it, we have to find it again every time we sit down to create, which is part of the frustration and part of the fun. Shuai Wang cooks from just such a place, a culinary intuition that straddles two cultures. He met his wife and business partner, Corrie Wang, at New York City’s Chez Sardine, where he was chef de cuisine and she worked front of house. They moved South, eventually opening Short Grain food truck, from which Shuai was nominated for Rising Star Chef in 2017 by the James Beard Foundation. Now he and Corrie own and operate Jackrabbit Filly in North Charleston, S.C. Named after Shuai and Corrie’s Chinese zodiac animals, the restaurant serves heritage-driven New Chinese American cuisine in a fun, friendly neighborhood environment. It’s quirky, it’s busy, and oh so delicious.