I’m a Chinese-American author, writer, and chef. My first cookbook, The Vegan Chinese Kitchen, won a James Beard Award and an IACP First Book Award from the Julia Child Foundation, and has been featured in The New York Times, The Washington Post, Elle Canada, The National Post, NPR, Eater, South China Morning Post, Vice, Epicurious, and Saveur, among others.
I’m also a former cook in the industry. I received my training at the Guangzhou Vegetarian Culinary School, and my first line cook job was as a wok chef at Din Tai Fung. Since then, I’ve worked in many professional kitchens including Michelin-starred restaurants across the United States. In Portland, I ran a vegan Chinese tasting menu pop-up called Surong. My food is informed by traditional vegetarian cuisine and the tenets of Chinese medicine, and inspired by seasonal produce and my cross-cultural heritage.
I’m currently based in Dali, Yunnan.
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Connect with me on Instagram @hannah.che.
Portland pop-up: SURONG PDX, Instagram @surongpdx
Photos © Kenneth Edwards and Rūta Kuzmickas