Lemongrass-marinated chicken thigh slips into a comforting turmeric-hued broth built from ginger, galangal, shallot, garlic, coriander, cumin, and kombu. Baby bok choy, cilantro, scallion, and lime add a green, citrusy finish.
Growing up in Singapore, for Amy, food has always been the common thread that connects cultures and expresses love. After working at Union Square Hospitality Group and cooking at pop-ups and the Queens Night Market in NYC, Amy opened Native Noodles, NYC's first casual Singaporean eatery, in Washington Heights. Native Noodles opened to critical acclaim from the community including NBC news and The New Yorker magazine, and was recognized by The Infatuation as one of the best NYC restaurant openings of 2021. Amy's recipes have also been featured in Bloomberg and cookbooks like The World Eats Here and Send Chinatown Love. She is driven by her desire to bring the delicious, multi-cultural flavors from her hometown to people everywhere!
