Careers, Life and Yale: The Future of Chinese Food with Lucas Sin ’15

Considered a wunderkind chef and restaurateur, Lucas Sin ’15 opened his first restaurant at 16 in Hong Kong but may be better known to alumni for the diner he ran out of his dorm at Yale. Telling stories with food, he is known for his interest in the influence of Chinese cuisine on the world dating to the days of the Silk Road and the more recent diaspora and for his gastroactivism in his bid to keep the Chinese take-out alive and his meal service that countered anti-Asian sentiment. Hear how Lucas wants to change the way you think about Chinese food. You may even learn the best way to cook tofu.

[@viaMikeLawson]

thanks for giving chef lucas a platform to impart his knowledge and approach to life and business. he did all that traveling and studying so that i don't have to.

[@skh5580]

Lucas is correct
Cdn Chinese cuisine is
different than American Chinese cuisine due to different taste palates.

[@jeff__w]

43:28 “water…what’s the English translation for this, water-salivating chicken”
The Sichuan dish 口水鸡, literally “saliva chicken” but translated more appetizingly as “mouthwatering chicken.”

[@SO-rq3pm]

You completely misunderstand what he said - he means "水煮魚" or something that starts with "水煮", not your 口水雞!

[@GG7055-v6s]

@@SO-rq3pmYou are wrong, he was referring to 口水雞instead of 水煮魚