Taste of NYC

Taste of NYC

By Joe Meny

On November 10th, the team at Asian Fusion Magazine, was invited by Macau Tourism to attend New York Magazine’s 16th annual New York Taste Event, held at The Waterfront, a 19th century warehouse located along the Hudson River in the Chelsea neighborhood of Manhattan. The New York Taste event is meant to showcase dishes from top restaurants from all over the city, and this year, not surprisingly, it was sold out days before the event. The event featured more than 40 of the city’s most celebrated chefs and mixologists. It was also nice to know that a portion of the proceeds from the evening were being donated to City Harvest.


More than 1,000 guests filled the beautifully lit building, slowly stopping by table after table to sample some extraordinary and innovative cuisine. It was truly an unforgettable culinary experience.


Among the Asian chefs who displayed and shared their culinary expertise were: Jennifer Yee, head of the pastry program at French grand café & bakery Lafayette (380 Lafayette St./www.lafayettenyc.com)


Tadashi Ono, co-owner of Ganso Ramen (25 Bond St./gansonyc.com) and Ganso-yaki (515 Atlantic Ave., Brooklyn)

Doron Wong, executive chef at Yunnan Kitchen (79 Clinton St./www.yunnankitchen.com)

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Iron Chef Masaharu Morimoto, owner of the restaurant that bears his name, Morimoto(88 10th Ave./www.morimoto.com)

Joe Ng (Known for making over 1,000 different dumplings!) from Red Farm (2170 Broadway/529 Hudson St./www.redfarmnyc.com)

Dale Talde, owner of the Brooklyn restaurant that bears his name, Talde (369 7th Ave., Brooklyn/www.taldebrooklyn.com)

Kyung Up Lim, Chef de Cuisine at Michael’s (24 W. 55th St/www.michaelsnewyork.com)


We found ourselves lingering and spending time with our friends at the Macau Government Tourist Office booth, where we savored some Macanese minchi and Portuguese egg tarts prepared by Chef Ralph Scamardella.  Chef Scamardella is the corporate executive chef at TAO.  New York Taste provided a wonderful opportunity for Macau to highlight its unique cuisine, specially prepared by Chef Scamardella.  We learned that Chef Scamardella had recently returned from Macau, where he learned how to cook Mecanese food. Macanese cuisine blends European and Asian flavors together in a beautiful harmony that had us stopping back for more! We were thrilled to experience Chef Scamardella’s culinary inspirations at Taste New York! If you have questions regarding next year’s Taste New York event, please visit: www.events@nymag.com.

(L. to R.) Joe Meny, Macau Tourism’s Carman Chan, Chef Ralph Scamardella, Rick Lin
(L. to R.) Joe Meny, Macau Tourism’s Carman Chan, Chef Ralph Scamardella, Rick Lin



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