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New England tuna feast / Boston, Massachusetts

August 2025 This collaboration has been five years in the making. Chef Tracy Chang, chef & owner of PAGU, and I first connected in 2020 through Off Their Plate, a grassroots pandemic response initiative delivering nourishing meals to frontline workers and food-insecure communities. What began as an online friendship quickly revealed a deeper alignment: shared values, parallel journeys, and an unspoken agreement that we would someday cook together. When late summer brought bluefin tuna season to New England waters, we knew the moment had arrived, building our menu around the fish and our mutual devotion to Taiwanese cuisine.







Tuna ceviche with purple shiso and koji oil

Smoked fava, orpine, dried tomatoes, lacto cucumbers, sorrel, tomato & pear water

My favorite method of cooking: binchotan (white charcoal)

Chef Tracy and I plating the summer salad

Steady hand does the trick

Salting and pickling mackarel

Sharing stories and experiences with guests

The best way to enjoy a meal is by sharing it

A picture perfect mis en place of chawanmushi

A very happy and tired post-service smile