Brooklyn chef Calvin Eng promotes Cantonese-American cuisine

Cantonese-American chef Calvin Eng is known for his innovative cooking. His restaurant, Bonnie’s, opened in Brooklyn in late 2021 and quickly gained fame, becoming one of the most sought-after dining spots. Eng was also a finalist for the James Beard Emerging Chef Award and made it to Forbes’ 30 Under 30 list the following year. Eng’s new cookbook, "Salt, Sugar, MSG", was released today. It features a mix of traditional and unique recipes, such as sweet potato curry pot pie and salt and pepper pork schnitzel. The book shares stories from his life in Bay Ridge and highlights essential spices and tools for his cooking style. Eng co-wrote it with his fiancée, Phoebe Melnick. In his book, Eng hopes to inspire conversations about modern cooking from those with multicultural backgrounds. He also aims to reduce the stigma around using MSG in food. Eng shares some of his favorite kitchen tools. He prefers a small cleaver for its versatility. For coffee, he uses an Aeropress to make a simple cup and likes to use condensed milk with his brew. He keeps salt, sugar, and MSG on hand and organizes them in stainless steel trays. To make rice easier for his son, he uses a rice ball shaker. Eng also favors tweezer tongs for precise cooking and serving. He relies on stainless steel trays and sizzling platters for various kitchen tasks. For food storage, Eng often uses clear deli containers to keep his ingredients organized. He also labels everything in his kitchen with tape and a Sharpie.