From Our Editors
The story of M Kitchen begins in China in 1990. When Michelle Wang was granted a visa to attend college in the United States, she wanted to make one last dinner for her friends before she left, and she knew one recipe that would make the evening memorable—her father's soy-braised duck. She seared the duck to a golden-brown color, then simmered it for two hours in a flavorful soy-and-ginger sauce. Michelle also incorporated her father's pork-chop recipe and her Russian grandparents' recipe for beef and cabbage soup. The meal was such a success that Michelle became passionate about cooking for others.
Today at M Kitchen, she serves a similar type of Asian fusion cooking. She creates such delicacies as bacon-wrapped scallops, eggplant beef in black bean sauce, and soy-braised pork belly with steamed bok choy, a dish that never fails to remind her of home.