Wong Eric - Wong, Eric

Eric Wong

Biography

Eric Wong is the owner and chef of Tac N Roll, an East Village internationally inspire flavored restaurant, founded in January 2016. Born in Hong Kong, China, Eric immigrated to the United States at an early age. His passion for food was ignited as a child, and his knowledge for international flavors has been inspired by his leisure worldwide travels and his time served as a United States Marine. As a child, he received his first form of training from his grandmother and mother; they taught him the craft of balance and preparing comfort home-style... READ MORE

Eric Wong is the owner and chef of Tac N Roll, an East Village internationally inspire flavored restaurant, founded in January 2016. Born in Hong Kong, China, Eric immigrated to the United States at an early age. His passion for food was ignited as a child, and his knowledge for international flavors has been inspired by his leisure worldwide travels and his time served as a United States Marine. As a child, he received his first form of training from his grandmother and mother; they taught him the craft of balance and preparing comfort home-style Cantonese dishes that were also influenced by this father’s talents of the trade as a trained, authentic Hong Kong chef. Eric’s parents instilled culinary abilities upon him because while they were out working long laborious hours, they needed him to take on the ‘head-of -the-house’ role and cook for his family. Under his grandmother’s guidance this responsibility was the spark that ignited the passion for the culinary arts. At 20 years old, Eric joined the United States Marine Corps. While serving overseas in the Middle East, food was often a topic of conversation among troops. They were deprived of the homemade comfort foods that they loved. Submersion in such cultural diversity allowed for him to learn more about flavors and ingredients that influence his menu and style today. Upon the return of his tour and completing his college degree he returned to his passion with Noodle Bar. At Noodle Bar he was offered the opportunity to meet and learn from various consultant chefs that were generous enough to guide, share and fuel his knowledge. This professional insight allowed him to even more so appreciate the culinary arts and to elevate his own standards to a new level.

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What is your favorite NYC restaurant? And what is your go-to dish? Blue Hill Stone Barns, there duck is amazingly perfect! What is your ultimate meal? Not sure I will find the ultimate meal with all the world has to offer the search is still on! What three things are always in your pantry? Salt, black pepper, and flour If you weren't a chef, what would you be? United States Marine, and definitely would try out to be a chef at the White House. If you could cook with anyone, who would that be? Dan Barber What’s your favorite NYCWFF memory? My first invitation to participate in such an amazing and worthy event, looking forward to my first time at NYCWFF.