Chef Kenneth Wan
A native of Boston, Massachusetts, Kenneth Wan was destined to be a Chef. As the son of immigrants from Hong Kong who owned and operated a Chinese take-out restaurant, Kenneth had the unique opportunity to learn authentic and Americanized Chinese cuisine at a young age.
Classically trained in French Cuisine, Chef Kenneth Wan has over 10+ years of experience cooking in NYC. His passion is to continually expand his knowledge of Asian flavors. This has lead him to work for some popular Asian restaurants such as RedFarm, Xian’s Famous Foods, The LuckyBee and Momofuku Saam Bar.
Knowing the hardships of restaurant life, his parents pushed him to pursue a more stable career. After obtaining a degree in economics and a 2 year stint in Finance, Kenneth knew his calling was the kitchen. He left life in Boston and embarked on a journey into the culinary world by enrolling at the renowned French Culinary Institute in New York City.
THE BIRTH OF META ASIAN KITCHEN
Chef Kenneth and his wife Doris always dreamed of opening their own restaurant and serving food they like to eat. Every meal was a strategy session where the two would talk about recipes and menu creation. Chef Kenneth really wanted Doris to try a pork dish his mom made for him growing up. After weeks of testing and modifying the recipe, finally in the Summer of 2017, Meta Asian Kitchen was conceptualized in Jersey City with it’s signature dish, braised pork belly with pickled vegetables over Rice.
Armed with a delicious rice bowl, Chef Kenneth and Doris applied to Midnight Market Events as food vendors. They sold out of food at their first pop-up in July 2017. From that point on, they believed Meta Asian Kitchen would be a hit.
Since then, additional items has been added to the menu. As Chef Kenneth continues to experiment with new flavors, you will find that the menu will continuously evolve. Meta Asian Kitchen currently operates as a pop-up eatery. Follow Meta on social media to find out about the next event.