Dinner Session: Jo Huang
Acting as an alternative to the common restaurant, The Grey Space presents a three course meal every Sunday. Creative dishes emerge from our kitchen-studio to the dining space. Guest chefs create inspiring menus, exclusively made for each event.
For this week’s session, chef Jo Huang invites you to embark on a sensory journey to Southern China with this mostly vegan three-course meal. This curated experience is a nostalgic trip down memory lane to resemble Jo’s typical day in tropical Shenzhen with her Cantonese-Hakka-Teochew family.
All dishes presented in this week’s menu are gluten-free and vegan, except for the main course meat option. The starter contains nuts, but can be omitted upon request.
- Starter: Changfen (steamed rice roll noodles) with three sauces
- Main: Stuffed vegetables and tofu with mushrooms (vegan option) or pork (meat option)
- Dessert: Sweet soup (tiantang) with yin-er (snow fungus), bai he (edible lilies), lotus seeds, and goji berries
- Doors open at 17.00, Dinner usually starts at 18.30. Upon reserving you will receive more information about the exact time that the first course is served.
- The courses are served to all guests at the same time, so please arrive on time to assure a full menu’s portion.
- Payment at the bar (pin only).
- Students get a 10% discount on drinks.
- Reservations go through the button above. If you have any trouble with booking a table through the form, contact us via email@example.com.
Jo Huang, a culinary enthusiast from Shenzhen, Southern China, has spent her life exploring the world and expanding her palate. Now settled in Utrecht, Jo uses cooking and eating not just as a way to connect with her heritage and nostalgia, but also a gateway to new cultures and experiences. When she’s not changing the status quo of education as a product manager in Amsterdam, Jo is creating bold and joyful flavors in her kitchen and at dinner parties, a passion she’s had since her high school days.
The concept of our Dinners Sessions is inspired by Gordon Matta-Clarks’ artist-run restaurant FOOD, a project founded in New York in the 1970s. We encourage anyone with an interest in food and a talent for hosting to apply to our Dinner Session’s ongoing Open Call. Not as an exclusionary process; any person who believes they can fill around 30 stomachs, is welcome as chef for the night.
Click the button below to find more information and the application form.