Nick Wong is the Chef de Cuisine of UB Preserv, one of Houston's most celebrated restaurants. Before moving to Houston in 2018, Nick worked in NYC and SF at restaurants like Gramercy Tavern, Momofuku Ssäm Bar, and Incanto. For his BTG convo, Nick talks about staffing a kitchen amidst capacity reductions, adding rice cakes to his Szechuan-style crawfish boils, sourcing local produce after February's winter storm, exploring EDM TikTok, supporting Chinatown, and navigating Asian-American stereotypes in a kitchen. 

To learn more about the organizations Nick references in the episode, use the links below:

Chow Down in Chinatown

https://www.facebook.com/groups/chowdownhouston/ 

https://www.instagram.com/chowdownhtx/ 

Food is Love HTX

https://burgerchanhtx.com/food-is-love

https://www.instagram.com/foodislovehtx/