When Chef Nick Kim, one half of SHUKO, came to town last month for Taste of Hong Kong, he also took over the RŌNIN kitchen for two nights. In preparation for these dinners, Nick went with Matt on his daily market run to grab a few ingredients. After getting to know some of Hong Kong’s wet markets, Nick and Matt collaborated on two special tasting menus, both inspired by what was most fresh and in season at the time.
Following the success of these dinners, Nick and Matt decided that a pop-up in New York City would be the perfect succession, to come full circle that is. And for one night only, Matt will be cooking alongside Nick and his business partner, Chef Jimmy Lau, at SHUKO on Saturday, May 20th.
Matt, Nick, and Jimmy met 11 years ago while working at Masa in New York’s Columbus Circle. They became fast friends and spent a lot of time together both in and out of the kitchen. Not only do the three Chefs share similar tastes when it comes to food, they also share a mentor in Masa’s Chef/Owner, Masayoshi Takayama. Matt’s guest dinner at SHUKO will be the first time that they have all cooked together since Matt moved to Hong Kong in 2009 to open his restaurants, Yardbird and RŌNIN.