Faces of the Industry: Doron Wong
Photo credit: Todd Leong
Doron has developed an impressive career in the restaurant business having worked in Boston, Singapore, Hong Kong and New York alongside notable chefs like Ken Oringer, David Burke, Susur Lee, and also the TungLok Group under award-winning restaurateur Andrew Tjioe. Upon returning to New York, Doron has been sought out to launch eight restaurants, ranging from Ian Schrager hotels to the notable Shang at the Thompson LES Hotel and FoodParc in the Eventi Hotel. Doron is also the USA Representative for Lee Kum Kee and has won international accolades for his cooking. Now at Rivers and Hills Hospitality Group, Doron has been named one of the “vanguards of Chinese cuisine” by The New York Times.
When eating out, what neighborhood do you end up in the most?
What’s your favorite restaurant in NYC right now?
I default to my all time favorite, Minca.
What’s a restaurant you haven’t been to yet, but on your hit list?
Something high end, like Per Se.
What’s your favorite dish to cook?
I’ve been doing a lot of cool dishes with things you would find at the farmer’s market.
Favorite drink to pair with that?
Tea would pair best. I like the high mountain stuff. It’s floral.
What would be your last meal on Earth?
Uni. Foie gras. If you’re gonna die ...