In Person

Exploring the Global Influence of Chinese Gastronomy

May 7, 2025

6:00 - 7:30 PM ET

Chinese gastronomic culture has exerted a profound and lasting influence on the world—often in ways unknown or forgotten. From the porcelain plates that grace our tables to ingredients like soy sauce, noodles, and chili sauce that have become foundational across global cuisines, the legacy of Chinese food is vast and deeply woven into the fabric of culinary traditions worldwide.

China Institute’s newly opened Culinary Center will explore the rich history, cultural significance, and global reach of Chinese cuisine—from elaborate multi-course banquets to noodle shops. In doing so, we aim to uncover what we should know—and remember—about this vital part of Chinese heritage.

In this kickoff event, we will talk about beloved beef noodle soup, featuring a fragrant soup base, slow-braised beef, and hand-pulled noodles. Explore the rich history of noodles and how they cater to a diverse set of consumers and bring people together.

Attendees will be seated around a round table to enjoy a full bowl of delicious beef noodles served in a beautiful Jingdezhen porcelain bowl.

Program Schedule

6:00 – 6:30 PM
Yue-Sai Kan & Chris M. Kwok
A conversation on the global influence of Chinese culinary culture

6:30 – 6:50 PM
Chris M. Kwok, Richard Ho, and Conlyn Chan
A focused discussion on the history of beef noodles, including Lanzhou beef noodles and the role of Muslim migration. Richard Ho shares his personal story and insights.

7:00 PM
Beef noodles served by Richard Ho’s Ho Foods (何家麵店) and his team.

Speakers

Yue-Sai Kan 靳羽西

A household name in China | Emmy-Winning Television Icon | Successful Entrepreneur | Bestselling Author | Influential Philanthropist

In the 1970s, Yue-Sai Kan made history in the U.S. by creating Looking East, the first TV series dedicated to explaining Asia to a Western audience. In China, her groundbreaking series One World on CCTV in the 1980s reached a weekly audience of 400 million and was praised as a key tool in helping China open up to the world. In the 1990s, Yue-Sai founded her cosmetics brand Yuxi (羽西), empowering millions of Chinese women to embrace a new sense of self, while also playing a pivotal role in the creation of China’s multibillion-dollar fashion and beauty industries. Her contributions have spanned generations, with China honoring her by issuing two postage stamps in her name.

Her influence extends beyond business. Yue-Sai has authored 10 books in China and 1 recent English memoir The Most Famous Woman in China. She has been a passionate advocate for promoting Chinese culture through the China Institute in America and her Yue-Sai Kan One World Foundation with pilot series featuring Hawaii, and around the world in Egypt and China etc.

Chris Kwok

Chris Kwok is a Mediator & Arbitrator, Adjunct Professor of Asian American studies at Hunter College, and student of Chinese food and tea

Richard Ho

Ho Foods

Ho Foods is a Taiwanese Restaurant located in the East Village of New York City that opened in 2018. Classic recipes, with thoughtfully sourced ingredients. The beef shank is from a couple beautiful farms in upstate NY, Thistle Creek and Duell Hollow Farms. The pork is from Heritage. Ho Foods might be the only beef noodle soup, or noodle shop in NYC that does not source from the commodity meat supply. We don’t make everything ourselves but just about, and as much as we can make and store. It’s a simple and small restaurant for this big and complicated world. Ho Foods has been met with critical acclaim by The New York Times, Bon Appetit, Grubstreet and Eater.

Richard Ho is the owner of Ho Foods. He loves family, Taiwan, and all things food. A California kid originally, but proud to call New York his home. While he may be quiet, he is happy to share his enjoyment of food and eating to anyone interested.

Conlyn Chan

Conlyn Chan is a mediator, lawyer, entrepreneur, and investor with a passion for turning big ideas into actionable strategies. Through her advisory firm, she helps clients unlock growth via strategic partnerships, real estate investments, franchise expansion, and immersive event experiences that open doors to new markets. In her spare time, Conlyn experiments with TikTok recipes, travels often, and once claimed first prize in sushi making at the Philadelphia Cherry Blossom Festival. Conlyn has been interviewed by Tatler, Vogue, Travel & Leisure, and Commercial Observer.