The first milestone in the Asian Art Museum’s ongoing transformation project will be Sunday at the Museum: a revitalized cafe experience helmed by chef Deuki Hong(홍득기, 강호동 백정 뉴욕)in partnership with Andrew Chau and Bin Chen of Boba Guys.
Sunday at the Museum (affectionately, "Sunday") will open to the public in mid-March after a six-week-long refurbishment of the museum’s current cafe. Today, The New York Times' food reporter Ligaya Mishan broke the good news.
Known locally for his Korean fried chicken pop-up Sunday Bird, Hong brings a fresh perspective to iconic Asian cooking traditions. Hong’s menu will highlight a seasonal rotation of favorites from the home kitchens of Asian American families.
“We are excited to be part of the energy of the Asian Art Museum’s transformation, rethinking how food and beverage can augment visual experiences in the galleries with the tastes and smells of Asia,” says Hong.
Chau and Chen, founders of Boba Guys, will oversee the new cafe's beverage program. Known for their high-quality, distinctive milk teas, Chau and Chen will develop a full range of carefully selected handcrafted hot and cold brews for Sunday at the Museum.
Please note that the Asian Art Museum's cafe is closed to prepare for the opening of Sunday at the Museum in March. Visit our website for more information and dining options. |
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