Amelie Kang grew up in northern China, moved to Beijing, and then to the U.S., where she graduated from the Culinary Institute of America. She worked for Michelin starred chefs, before going on to open the Málà Project in New York, where she offers food as eaten in China, and a more upscale dining experience than the typical American Chinese restaurant. Which makes her a pioneer in the movement being called Chinese 2.0.

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