Considered a wunderkind chef and restaurateur, Lucas Sin ’15 opened his first restaurant at 16 in Hong Kong but may be better known to alumni for the diner he ran out of his dorm at Yale. Telling stories with food, He is known for his interest in the influence of Chinese cuisine on the world dating to the days of the Silk Road and the more recent diaspora and for his gastroactivism in his bid to keep the Chinese take-out alive and his meal service that countered anti-Asian sentiment. Join the conversation “The Future of Chinese Food” on Wednesday, September 28th at 8:00 pm to hear how Lucas wants to change the way you think about Chinese food. You may even learn the best way to cook tofu.
