OM DENNE EPISODE
Chinese Table Manners
Interpreted by Kelly Chang,
Co-owner and general manager of Sun Wah BBQ
Sun Wah BBQ was founded by Mr. Cheng who immigrated from China. His American
born children who are now Sun Wah’s co-owners: son Michael and daughters Kelly and
Chef Laura, who trained at Kendall College. The children have one foot in Chinese
culture and one foot in American, allowing them to convey Chinese table manners as
practiced at home.
Kelly proposed this talk over a year ago. Since then, she has been testing her
knowledge with Chinese elders who have affirmed she is more knowledgeable than
they expected.
Please arrive early to allow the program to proceed on time. If you wish to take Chinese
BBQ home, order it upon arrival.
This will be an intimate meal to allow discussion and demonstration.
Menu
BBQ combination
Boiled Chicken
Dragon Eggplant
Steamed Dover Sole
Steamed Shrimp Paste Stuffed Tofu
Stir Fried Mixed Vegetables
Beef with Bittermelon
Steamed BBQ Pork Buns
Beverages are a la carte. If you wish to order additional food, it will be served once the full menu has been served. It is suggested food ordered to take home be ordered early.
***
Sun Wah BBQ
5041 N. Broadway (just north of Argyle)
Chicago, Illinois 60640
Wednesday, October 22, 2025 at 6:30 pm
Recorded via Zoom on Wednesday, September 17, 2025
CONNECT WITH CULINARY HISTORIANS OF CHICAGO
✔ MEMBERSHIP
https://culinaryhistorians.org/membership/
✔ EMAIL LIST
http://culinaryhistorians.org/join-our-email-list/
✔ S U B S C R I B E
https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w
✔ F A C E B O O K
https://www.facebook.com/CulinaryHistoriansOfChicago
✔ PODCAST
2008 to Present
https://culinaryhistorians.org/podcasts/
By Presenter
https://culinaryhistorians.org/podcasts-by-presenter/
✔ YOUTUBE
https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w
✔ W E B S I T E
https://www.CulinaryHistorians.org
Interpreted by Kelly Chang,
Co-owner and general manager of Sun Wah BBQ
Sun Wah BBQ was founded by Mr. Cheng who immigrated from China. His American
born children who are now Sun Wah’s co-owners: son Michael and daughters Kelly and
Chef Laura, who trained at Kendall College. The children have one foot in Chinese
culture and one foot in American, allowing them to convey Chinese table manners as
practiced at home.
Kelly proposed this talk over a year ago. Since then, she has been testing her
knowledge with Chinese elders who have affirmed she is more knowledgeable than
they expected.
Please arrive early to allow the program to proceed on time. If you wish to take Chinese
BBQ home, order it upon arrival.
This will be an intimate meal to allow discussion and demonstration.
Menu
BBQ combination
Boiled Chicken
Dragon Eggplant
Steamed Dover Sole
Steamed Shrimp Paste Stuffed Tofu
Stir Fried Mixed Vegetables
Beef with Bittermelon
Steamed BBQ Pork Buns
Beverages are a la carte. If you wish to order additional food, it will be served once the full menu has been served. It is suggested food ordered to take home be ordered early.
***
Sun Wah BBQ
5041 N. Broadway (just north of Argyle)
Chicago, Illinois 60640
Wednesday, October 22, 2025 at 6:30 pm
Recorded via Zoom on Wednesday, September 17, 2025
CONNECT WITH CULINARY HISTORIANS OF CHICAGO
✔ MEMBERSHIP
https://culinaryhistorians.org/membership/
✔ EMAIL LIST
http://culinaryhistorians.org/join-our-email-list/
✔ S U B S C R I B E
https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w
✔ F A C E B O O K
https://www.facebook.com/CulinaryHistoriansOfChicago
✔ PODCAST
2008 to Present
https://culinaryhistorians.org/podcasts/
By Presenter
https://culinaryhistorians.org/podcasts-by-presenter/
✔ YOUTUBE
https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w
✔ W E B S I T E
https://www.CulinaryHistorians.org
Engelsk
USA
UDSKRIFT 🔗
Are you the producer of this podcast?
Add a podcast transcript
Need Audio-to-Text?
Transcribe with Listen411 in Just 60 Seconds
SØG BLANDT TIDLIGERE EPISODER
Søg efter gamle afsnit af Culinary Historians of Chicago.
ANDRE EPISODE I DENNE PODCAST
How Vienna Changed Baking Everywhere
Rick Rodgers’ book, Kaffeehause: Exquisite Desserts from Vienna, Budapest, and Prague, has been in print for over two decades. Its longevity is primarily due to the luscious recipes, which are so different from those in the Franco-Italo canon.
Also, readers ar…
Two Great Chefs: Chicago’s Evolution as a Food Mecca
John Hogan and Tony Mantuano
Come join us as two of Chicago’s most acclaimed chefs, John Hogan and Tony Mantuano, look back on their 40+ year careers in Europe and Chicago, and reveal how our city has evolved as a world class food destination si…
The Legacy and Impact of the Farm-to-Table Movement in Chicago
Chef Jason Hammel
Come join us as one of Chicago’s most iconic chefs, Jason Hammel, takes us back to the 1990s, tracing his journey from East Coast outsider to one of the Midwest’s most passionate advocates for hyper-local sourcing. H…
How Vienna Changed Baking Everywhere
Rick Rodgers’ book, Kaffeehause: Exquisite Desserts from Vienna, Budapest, and Prague, has been in print for over two decades. Its longevity is primarily due to the luscious recipes, which are so different from those in the Franco-Italo canon.
Also, readers ar…
Ansvarsfraskrivelse: Podcasten og kunstværket, der er indlejret på denne side, er fra CulinaryHistory, som tilhører dens ejer og ikke er tilknyttet eller godkendt af Listen Notes, Inc.
REDIG
Tak fordi du hjælper med at holde podcast-databasen opdateret.
