‘Nostalgia is my favourite ingredient’: new Cantonese cuisine in America

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On March 20, 2021, Calvin Eng staged his first restaurant pop-up in New York. On the menu were marble-sized wontons filled with fish and shrimp paste in an amber-coloured chicken and Parmesan superior broth.The event was an effort to drum up excitement for Eng’s first solo restaurant, Bonnie’s, which was slated to open in Brooklyn by the end of the year. The dish, a blend of Cantonese wonton soup and Italian tortellini en brodo (filled pasta in broth), was the essence of Eng’s style – playful,…

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