Eric Wang

In 武夷山（Wuyi Mountain） chasing 岩茶 (rock tea). Rock tea means oolong grown in the steep mineral-rich cliffs and ravines of Wuyi Mountain, where roots push through stone and create the famous 岩韵（yanyun), a layered mineral finish tea drinkers chase for years. The real art is after harvest: withering, tossing, controlled oxidation, repeated charcoal roasting. If Bordeaux is shorthand for wine terroir, Wuyi Mountain holds that place in the world of tea.

Still thinking about these two meals from Tokyo 1-4 @seto_tokyo : such intricate and creative balance of textures and flavors 5-9 @mehishiba_ : the coziest kitchen that made me feel right at home

To new beginnings!

Final bits of NY cooking! 1-5: last supper with @wei.collective @fake.shanghainese.club spotlighting Sichuan and Yunnan produce 6-8: cooking for @studiobumi.nyc Just Dinner 9-12: stage at Place de Fêtes and Tokyo Record Bar

Broke down 80 lbs of lamb for my 10th and last pop up in New York for a while. 120 covers!! Thank you @sean_yyyyy @huehouseny @929.nyc for making my last hurrah happen and @herbertwagn @clubsoda.nyc @fake.shanghainese.club @diaries.nyc for cooking with me. Seeing people across different phases of my NY chapter in one room made me feel so lucky and loved. Much love to everyone I got to meet and share meals with along the way ♥️ Slow braised lamb shoulder, Sichuan peppercorn and goji berry jus, braised bamboo shoots, fried leeks, paocai

🥘Open Cookhouse Vol. 1 An Evening with New York’s Asian Dining Clubs Asian-led private dining clubs have been growing across New York, led by chefs who cook from memory, culture, and lived experience. Inspired by the flavors of their upbringing, these chefs create meals that are personal, soulful, and rooted in heritage. This is exactly the kind of community Hue House wants to support. For one night only, we are bringing together four Asian private dining clubs and inviting them to turn our space into their home kitchen. Open Cookhouse Vol. 1 is a shared table, a shared story, and a celebration of craft, culture, and cooking from the heart. 🧑‍🍳Featuring: 81 Eating Club @81.eats 81 Eats is a culinary platform by Eric Wang that highlights seasonal, locally sourced ingredients with gentle nods to Chinese flavors. Drawing from his training at École Ducasse and time spent in Japanese fine-dining kitchens, Eric’s work centers on food as a source of comfort, connection, and community. Club Soda @clubsoda.nyc CLUB SODA is a place for celebrating Chinese food in all its forms — from food pop-ups and a micro-bakery to private events and catering. Fake Shanghainese Club @fake.shanghainese.club Fake Shanghainese Club (杨泾浜厨房) is a dinner club by Sean Yang, rooted in an in-between Shanghainese identity. Growing up between Chongming Island and Shanghai, speaking different dialects, Sean often felt like an outsider to the idea of a “pure” Shanghainese culture. That tension—between local and not-quite—now shapes how he cooks. Diaries @diaries.nyc Diaries is a living anthology of our journeys - an assemblage of the personal histories and memories we’ve gathered around food, music, images, and what home means to us. 🎟️Ticket: $99 per person (Link in Bio) 🥢What’s included: Three Savory Dishes, One Dessert, and One Token for Tea Liquor Vending Machine(21+) 🍸 @929.nyc Cocktail Menu Available for ordering ⏰Date: Sunday Jan 18th 🕰️Time Slots: 6:45-8:15 8:30-10:00 📍Location: 929 at Hue House 📕 As this menu is prepared as designed, we’re unable to make adjustments for dietary restrictions. Thank you for understanding.

Much love to everyone who cooked with me, taught me and supported me in 2025. Forever grateful for mother nature and farmers / producers who make it all possible. Cheers to 2026 — going to be the best one yet!

One-pot comfort for this sub-zero winter 🥘 cooking w @jadegrain :) Miso salmon, salmon roe, shiitake, daikon, black rice, fried leeks, scallions

Some good good eats in 🇲🇽💫 P1-7: OG market fruit hauls - black sapote, prickly chayote, prickly pear, mango, banana passionfruit, guava, citrus P8-9: @casaoaxacaelrestaurante (fav meal this trip.. mole, protein execution.. just wow.. ) P10-11: @maximobistrot (visit #2 - fire quesabirria) P12-13: @restauranterosetta (visit #2 - honesty in flavors) P14: @taqueriaorinoco (visit #5?? never disappoints)

Fireside Chat EP. 011 | A chapter on the art of hosting and an obsession with chicken soup. Featuring Eric @81.eats 🇺🇸. We chatted with one of New York City’s most sought after private chefs (arguably one of its youngest too) to learn about his love of ceramics and how social media can positively impact career change and growth. He prefers earthy toned ceramics and comfort food that warms the heart. And of course he knows how to be a gracious host. The story of 81 Eating Club is so fascinating that we had to ask for his favorite IG accounts and his favorite recent projects. Check out the final slides for the incredible names he mentioned. Swipe left. Keep reading! #LOVERAMICS

Whole lamb roast in a Mongolian yurt … in upstate NY. Celebrated a friend’s bday at 波姐农家乐, where Jimmy and his family built a corner of China in New Paltz — underground pit cooking, wood-fired woks, hand-built yurts, karaoke, and mahjong tables. Turned the leftovers into lamb noodle soup: 长寿面 for longevity 🍜🫡

Steamed black sea bass with fermented chili and paocai - my riff on 剁椒鱼 meets 酸菜鱼. Slight over on the steam, but still a fun bite. Had to put the paocai from @goudatalks workshop to good use!