Entering a new generation of restaurants reimagining Cantonese cuisine, YAO, by Chef-Owner Kenny Leung and Co-Owner Thomas Tang of August Gatherings, is an evolution of the beloved dishes cultivated there over the years, along with new creations and their unparalleled dedication to culinary excellence and service.
Chef Kenny’s journey began at the tender age of 15 when he immersed himself in a government culinary program in Canton, China, delving deep into the artistry of Cantonese cuisine. His formative years were spent honing fundamental skills, complimented by an apprenticeship in Canton Culinary School. After graduating, Chef Kenny flourished at Canton’s White Swan Hotel and Restaurant. There, he collaborated with chefs from diverse provinces, exposing him to various cuisine techniques. In 1988, he moved to New York City, venturing into the bustling culinary landscape and further enhancing his culinary repertoire. In 2015, he co-founded August Gatherings with Thomas Tang.
Thomas Tang, Owner-Operator, has been immersed in hospitality since he was a child. He grew up as the son of one of China’s top chefs who catered for regal events. Thomas shopped in the local markets with his father for the best ingredients which were used in the elaborate banquets that his father would prepare for his clientele. As he matured into an adult, Thomas moved to New York City to set his own course in the culinary industry. He met Chef Kenny while working together in the original location of August Gatherings. The two became fast friends and decided to join forces to purchase the Canal Street location of August Gatherings and have been partners ever since.
For YAO, Chef Kenny and his team of 20 cooks are creating a canvas that showcases the past, present, and future of Cantonese cuisine. Center to the YAO’s ethos are the crown jewels of Cantonese cuisine, abalone, sea cucumber, and fish maw—textures less familiar to the American palate—emphasizing their gelatinous, chewy nature and remarkable nutritional value.
Chef Kenny’s modern innovations and standout signature dishes include the Traditional Chinese Salt-Baked Free-Range Chicken. Although Chef maintains the tradition of the dish, he modernizes it by air drying the chicken, then wrapping it in parchment paper and manually basting it in an old and new salt combination (the old for smokiness, the new for saltiness) then slow-baking it for one-and-a-half hours, producing a bird that is tender, moist, and rich in flavor. Other dishes include The Fusilli with Wild Octopus and Bone Marrow, Fried Rice with Roasted Eel, Dry-Aged Tomahawk Steak, a classic Western dish that has a Cantonese twist by using black salt to harmonize the richness of the steak and The Portuguese Egg Custard Tart. Chef Kenny has also created a tasting menu, named “Jia Yan”, a Chinese word loosely translating to “a celebratory family gathering” or “banquet”.
Beverage Director Michael Goff will be creating a concise and tightly curated wine and cocktail list, utilizing his extensive culinary background, working with the likes of Chef Markus Glocker at Koloman and Tuxedo Hospitality Group (Chinese Tuxedo). Michael also served as head bartender at Le Crocodile in Brooklyn. Michael holds a degree as a Certified Spirits Educator from WSET/Wine & Spirit Education Trust.
Pastry Chef Zhihan Luo grew up watching her aunts make cakes, breads, and pizzas and often joining them in the preparation, as an adult, she returned to her roots and delved into researching how to bake, often lingering into the late-night hours. She bid farewell to her corporate role and embarked on a new journey, enrolling in the Institute of Culinary Education (ICE) in downtown New York City, earning a degree as a pastry chef. She then began her career in the pastry department at Jean-Georges.
Every detail of YAO’s interior reflects the harmonious blend of Chef Kenny’s culinary art and meticulous eye for design. As you enter, there is a reception area with a green jade fountain and copper crane sculptures, which represents longevity in Chinese culture. Adjacent to the reception is a private dining area, named the Summit Room. The large bar area is graced with a grand Yingde Stone, one of the four famous types of Chinese scholar stones native to the Guangdong province of China. In the main dining room stands a copy of the painting “Along the River During the Qingming Festival”, a depiction of the capital city during the Song Dynasty by painter Zhang Zeduan (1085-1145). Also on display in the main dining room are porcelain buddha statues, each representing a different meaning essential to the fabric of Chinese ideology, including patience and fortune. The Garden Room features 34-foot-high ceilings, which can be extended to accommodate 50 guests. Also, YAO has incorporated the use of robotic servers to assist the wait staff in expediting orders and allowing more time for the wait staff to educate diners about the menu.
YAO Restaurant is located at 213 Pearl Street, New York, NY 10038 and opening hours are Monday – Sunday: 11:30 a.m. – 10 p.m.
