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How did you start your Chinese restaurant, MáLà Project?
After graduating from The Culinary Institute of America, I moved to New York City and realized that I had a hard time finding my favorite food, Mala Dry Pot, in the epicurious city. After working at China Blue for 9 months as the manager, I partnered up with some friends and decided to open MaLa Project that focuses on dry pot and other sichuan dishes.
What's your favorite part about the New York creative community?
As long as you are bringing something positive to the table, you can find your place no matter your style, stand, opinion. People are incredibly supportive and open minded.
What's inspiring you right now?
People are craving for human connections after two years of distance. Creating unique interhuman and community experiences can be very rewarding!
Follow along:
@malaproject on Instagram
www.malaproject.nyc