Shuai Wang

Shuai Wang


About Shuai Wang

Shuai Wang got his cooking chops in the kitchens of NYC. He now brings local sustainable untraditional Japanese cuisine to the South.

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