Shuai Wang

Shuai Wang


About Shuai Wang

Born in China and raised in New York, Shuai Wang has always been surrounded by amazing food. He attended the Art Institute of NYC, and honed his cooking skills in the busy restaurants of Manhattan. Today Shuai shares his love for food with the people of Charleston, South Carolina. Working closely with local farmers and fishermen, his cuisine is inspired by his Chinese heritage. Shuai is a winner of the Eater Young Guns Award and his food truck Short Grain was named one of the America's Top 50 Best New Restaurants by Bon Appetit. Most recently, he was nominated for a James Beard Award for Rising Start Chef. Shuai is the owner and chef of Jackrabbit Filly, a New Chinese American Restaurant in Park Circle, North Charleston

Where I Go Out

At My Venues

braised honeycomb tripe with gochujang
$, Modern, Food Truck, Nomo
"When I first started seriously cooking, I use to visit the sister restaurant in the group I worked for @fedoranyc and eat this incredible egg in the hole dish almost every other day, it was rich, comforting, funky, and I couldn’t get enough. This is my ode to those good times.. braised honeycomb tripe, tomato, kimchi, fennel, gochujang, soft egg, parm, aonori, toast #offal #makeitnice"
At my venues