{"id":4829,"date":"2025-12-19T16:01:13","date_gmt":"2025-12-19T16:01:13","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodservice\/?page_id=4829"},"modified":"2025-12-19T16:31:31","modified_gmt":"2025-12-19T16:31:31","slug":"christine-lau-connecting-the-dots","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/christine-lau-connecting-the-dots\/","title":{"rendered":"CHRISTINE LAU: CONNECTING THE DOTS"},"content":{"rendered":"
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CHRISTINE LAU:
CONNECTING THE DOTS<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
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\nHow Chef Christine Lau, a 2025 Kikkoman Kitchen Cabinet inductee, is taking Asian flavors on a global journey.\n <\/h2>\n<\/div>\n\n\n\n
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\"Hoisin<\/figure>\n<\/div>\n\n\n

CHRISTINE LAU<\/strong><\/p>\n\n

CONNECTING THE DOTS<\/p>\n<\/div>\n\n\n\n

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\n Itameshi (ee\u2022ta\u2022MEH\u2022shee):<\/h2>\n

A Japanese combination of the words for Italy (\u201cItaria\u201d) and meal (meshi). Like \u201cwafu Italian,\u201d Itameshi describes a style of cooking that blends ingredients, flavors, and techniques from Italy and Japan.<\/strong><\/em><\/p>
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Christine Lau doesn\u2019t just blend flavors\u2014she connects the stories behind them. Over the years, she\u2019s cooked her way through Italian fine dining, Japanese izakaya culture, Itameshi and the cross-cultural New York kitchens that shaped her. Today, she continues to chart her own path\u2014global, intuitive, and unmistakably Christine. Call it what you will\u2026 just don\u2019t call it fusion. <\/p>\n\n\n\n

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\u201cFusion is cringe,\u201d she says with a grin, \u201cIt feels very \u201990s\u2014like a dish built from a checklist.\u201d<\/p>\n\n\n\n

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Christine has no interest in novelty for its own sake. \u201cTo me, fusion often means throwing trendy flavors together and hoping they stick,\u201d she says. “I want food that comes from intention, knowledge and respect, not coincidence.\u201d<\/p>\n\n\n\n

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So how does she describe her eclectic, highly personal, East-Asian-informed style of cooking?<\/p>\n\n\n\n

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\u201cI think of it as connecting the dots,\u201d she says. \u201cFinding parallels in ingredients, techniques, flavors, and taste-memories I\u2019ve collected over time. It\u2019s just how my brain works every time I eat. So, when it comes to concepting a dish or a menu, for me it\u2019s about connecting all those elements with a local ingredient or idea\u2014and connecting people around a table through flavors they recognize in surprising ways.\u201d<\/p>\n\n\n\n

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\n Culinary Beginnings<\/h2>\n<\/div>\n\n\n\n
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Christine grew up in Oakland, CA, the daughter of Hong Kong immigrants. Her parents worked long hours, so she and her brother learned to cook early\u2014whatever they craved, they had to make.<\/p>\n\n\n\n

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Her mom, an avid restaurant-goer, passed down culture through menus, not textbooks. \u201cShe didn\u2019t send me to Chinese school,\u201d Christine laughs. \u201cShe made sure I was fluent in menu Chinese so I could always order the good stuff.\u201d<\/p>\n\n\n\n

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Those meals\u2014and that sense of curiosity\u2014became her first culinary education.<\/p>\n\n\n\n

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\n Honing Her Craft<\/h2>\n<\/div>\n\n\n\n
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In her mid-twenties, Christine realized she couldn\u2019t ignore the call any longer. She joined Alto, a modern Italian fine-dining restaurant in New York, working the pasta station and mastering doughs, sauces, and timing. At Centovini, under Chef Patti Jackson, she refined her technique and deepened her love of Italian ingredients.<\/p>\n\n\n\n

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Whenever she could take even 10 days off, she traveled through Thailand, Vietnam, Hong Kong, Taiwan, Japan, and Korea, tasting her way across Asia.<\/p>\n\n\n\n

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\u201cThose trips built my flavor library,\u201d she says. \u201cEvery dish I make now pulls from those memories.\u201d<\/p>\n\n\n\n

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\n Kimika: Connecting Italy and Japan<\/h2>\n<\/div>\n\n\n\n
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Christine\u2019s early years cooking Italian, combined with later work at Bar Basque, Sea Grill under Chef Yuhi Fujinaga, and Bar Chuko Izakaya with Morimoto alums, sharpened her ability to move between cuisines with ease.<\/p>\n\n\n\n

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In 2020\u2014just a few months into the pandemic, when most restaurants were closing\u2014she launched Kimika in Manhattan\u2019s NoLita neighborhood, perfectly placed just north of Chinatown and Little Italy.<\/p>\n\n\n\n

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\u201cWe built the menu like an Italian restaurant\u2014snacks and small plates, pastas, rice dishes, larger plates, sides, and desserts\u2014but the flavor story was Itameshi,\u201d she says. But for Christine, it was never about a 50\/50 blend of Japanese and Italian influences. <\/p>\n\n\n\n

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\u201cI started with what\u2019s delicious in both cuisines and looked for the parallels. And then I looked beyond them, so the food ended up being a mix of Japanese and Mediterranean, with a touch of Chinese influence from my roots. Basically, it was kind of the food version of my life story\u2014and that\u2019s still how I cook.\u201d<\/p>\n\n\n\n

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Kimika was an instant hit and earned a James Beard Award semifinalist nod for Best New Restaurant. Since then, Christine has gone on to launch other successful concepts, including Chino Grande in Brooklyn\u2014her tribute to New York City’s Chinese-Latin American restaurants, plus pop-ups, residencies, and chef\u2019s table collaborations.<\/p>\n\n\n\n

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\n Flavor Without Borders<\/h2>\n<\/div>\n\n\n\n
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Christine\u2019s cooking philosophy mirrors Kikkoman\u2019s\u2014balance, craftsmanship, and flavor without compromise.<\/p>\n\n\n\n

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\u201cEvery household I visited growing up had Kikkoman Soy Sauce in their cabinets,\u201d she says. \u201cIt\u2019s an American icon, and I love that it\u2019s brewed here in the US.\u201d<\/p>\n\n\n\n

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\u201cKikkoman\u2019s other sauces are some of my go-tos as well,\u201d she adds. \u201cThey bring depth and umami, but also that clean finish you need when you\u2019re layering a lot of flavors.\u201d<\/p>\n\n\n\n

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From Soy Sauce to Sushi Sauce and Sriracha, she relies on Kikkoman products to move seamlessly between cuisines. \u201cThey give me consistency, quality, and flexibility I can always count on,\u201d she says.<\/p>\n\n\n\n

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\n Cooking is Connecting<\/h2>\n<\/div>\n\n\n\n
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For Christine Lau, cooking isn\u2019t just about blending cuisines. It\u2019s about finding and forging connections. Every dish is a passport stamp, a memory, and a love letter to where she\u2019s been\u2014and where she\u2019s headed next.<\/p>\n\n\n\n

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SHANGHAINESE SABLEFISH ESCABECHE<\/h2>\n

Layers of Flavor, Texture and Umami<\/em><\/strong><\/p>\n

Christine fuses the deep, soy-braised richness of a Shanghainese classic with the bright acidity of Caribbean-style escabeche. Buttery sablefish (black cod) is deep-fried, then marinated with carrots, shallots, lotus root, and chiles in a blend of Kikkoman\u00ae Soy Sauce, Sushi Sauce (Unagi Tare), Kotteri Mirin, and Rice Vinegar. \u201cThose sauces play together beautifully,\u201d Christine says. \u201cYou get savory umami, sweetness, and tang all in one bite.\u201d<\/p>\n

VIEW RECIPE<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n
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RICE CAKES AL FORNO WITH \u2018NDUJA, TOMATO, AND SRIRACHA<\/h2>\n

East-West Comfort with a Kick<\/em><\/strong><\/p>\n

Christine\u2019s clever spin on pasta al forno swaps in chewy rice cakes for noodles. She crisps them in a skillet, tosses them in a spicy \u2018nduja rag\u00f9 made with Kikkoman\u00ae Sriracha, and a touch of Kikkoman\u00ae Oyster Sauce, then tops it all with mozzarella for a bubbly, broiled finish. A fried-shallot and ichimi togarashi gremolata adds crunch and heat.<\/p>\n

VIEW RECIPE<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n
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\n Request a Sample from Kikkoman<\/span>\n \n \n \n <\/div>\n\n
\n \"Kikkoman<\/a>\n <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Chef Christine Lau doesn\u2019t just blend cuisines\u2014she connects the stories behind them. Discover how her cross-cultural cooking fuels fresh flavors and global creativity.<\/p>\n","protected":false},"author":1,"featured_media":4839,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":true,"footnotes":""},"page-type":[83],"class_list":["post-4829","page","type-page","status-publish","has-post-thumbnail","hentry","page-type-blog-page"],"acf":{"blog_page_link_text":""},"yoast_head":"\nCHRISTINE LAU: CONNECTING THE DOTS - Kikkoman Food Services<\/title>\n<meta name=\"description\" content=\"CHRISTINE LAU: CONNECTING THE DOTS - Kikkoman Food Services\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kikkomanusa.com\/foodservice\/christine-lau-connecting-the-dots\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kikkoman Food Services\" \/>\n<meta property=\"og:url\" content=\"https:\/\/kikkomanusa.com\/foodservice\/christine-lau-connecting-the-dots\/\" \/>\n<meta property=\"og:site_name\" content=\"Kikkoman Food Services\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/kikkomanskitchen\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-19T16:31:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2025\/12\/Chefs-Corner-Header-Christine-Lau.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/christine-lau-connecting-the-dots\\\/\",\"url\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/christine-lau-connecting-the-dots\\\/\",\"name\":\"CHRISTINE LAU: CONNECTING THE DOTS - 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