Henry Hsu
Saturday, May 17, 2025 | 5:00 PM
800 Grant Avenue, San Francisco, CA 94108
*this event is ticketed with limited capacity. Tickets will be available 30 days before the event date.
Oakland dumpling maker Henry Hsu’s past identities have included public health advocate, architect, and designer. He immersed himself in the local Bay Area food scene working at Oakland tofu maker, Hodo Foods for over a decade and most recently spent the past year working at Dumpling Club in San Francisco. Henry’s perspectives on food are shaped by his Taiwanese heritage, Gulf Coast upbringing, Midwestern education and years of living in Latin America. From immigration to assimilation to seeking cultural identity through his food heritage, he began seeking out what Taiwanese food means to him through cooking, teaching, sharing and storytelling. He’s learned that cultural identity in food is simply not as monolithic and neatly squared away as we’d all like it to be! He has also leads food tours, teaches dumpling making, hosts Taiwanese pop-up dinners & occasionally you can find him working a farm stand at a local market!
來自屋崙的餃子師傅 Henry Hsu 過去的身份包括:公共醫療倡議者、建築師和設計師。他及後全情投入灣區飲食業,先於屋崙豆腐廠 Hodo Foods 工作超過十年,一年前開始則在三藩市 Dumpling Club 上班。 Henry 身負台灣傳統,在墨西哥灣沿岸地區成長,於美國中西部接受教育,又在拉丁美洲生活經年,這些經歷大大塑造他對食物的看法。由移民、融入,到透過飲食傳統探尋其文化身份,Henry 開始以煮食、教學、分享和說故事的方式,探問台灣飲食之於他的意義。他領略到食物包含的文化身份,並不如人們想像般統一而方正整齊!他亦曾帶領飲食導賞團,教授餃子製作,主持快閃台灣晚宴,你更可能間中在農夫市集看見他工作的身影!