Xiao Bao Biscuit has settled on a date for the previously announced kitchen cameo by New York City chef Vinh Nguyen.
Nguyen, returning from a cooking stint in China, will take over the restaurant’s menu this Friday night. The restaurant will operate on its normal schedule, and Xiao Bao’s Joey Ryan says Nguyen’s Vietnamese-inflected dishes will be priced in line with the standard Xiao Bao menu.
“He is an amazing guy, and a big part of the inspiration for Josh choosing to cook for a living,” Ryan says of Nguyen. “We are happy to have him here and share his perspective with our guests.”
The restaurant opens at 5:30 p.m. for dinner.
Charleston isn’t always on the way to New York City, but if you’re coming from China, it’s close enough: Former Brooklyn chef Vinh Nguyen, who’s just completed a working stint in Shanghai, is planning to guest chef a Xiao Bao Biscuit dinner on his way home next month.
“He’s been doing a lot of travelling around Asia,” XBB owner Josh Walker says of the influences which might appear on Nguyen’s menu.
Shanghainese cuisine tends to make heavy use of soy, sugar and seafood. But the region’s best-known dish is xiao long bao, the soup dumplings which have inspired obsessions that would make the average ramen lover blush. Continue reading