"Chinese-American cuisine with global influences while featuring local ingredients."
A native of Queens, NY, Gilley Tang comes from a family of restaurateurs - his grandfather, Shorty Tang, who pioneered Sichuan cuisine in New York City’s Chinatown, and gave birth to his most renowned dish, Cold Sesame Noodles.
After graduating from the Culinary Institute of America, Gilley has worked in kitchens including Tabla, Locanda Verde, and corporate dining company Restaurant Associates.
In May 2011, Gilley along with his brother, Casey, opened Shorty Tang & Sons at Smorgasburg in Williamsburg Brooklyn to bring their grandfather’s Cold Sesame Noodles to his loyal fan base and to a newer generation. In 2012, TimeOut listed the booth as one of the best International food destinations in New York City.
In 2012, both Gilley and Casey were chosen for Paper Magazine’s Culinary Cool Kids. That same year Gilley was named one of Zagat’s “30 under 30” Rising Stars. He has been featured in several publications and outlets, including Food Crawl with Lee Ann Wong, New York Post, Serious Eats, Village Voice, New York Magazine, and The New York Times.
Gilley is currently working on reviving Shorty Tang & Sons as a Chinese-American fast casual concept with a mix of exotic and familiar flavors featuring native ingredients produced in NY and the USA.
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