Couldn’t find Sichuan spicy food for my craving, so I opened a restaurant.

  • I founded and branded Peppercorn Kitchen in 2018, it was located nearby NYU

  • Peppercorn Kitchen was the first Sichuan fast-casual restaurant in New York

  • I was heavily involved in daily operations, marketing, and design

  • In 2019, I sold the restaurant to a private investor group. I decided to go back to the creative world after selling the business

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“Located in the heart of NYU territory and already busy with back-to-schoolers, Peppercorn Kitchen is a sleek new Sichuan spot that specializes in those bowls of "spicy numbing hot" soup, malatang. The space itself is warmly lit, welcoming, and well positioned to capture a piece of the booming Asian-comfort-food market in this part of town.”

— Scott Lynch, Gothamist.com

“The restaurant identifies as a fast-casual Szechuan restaurant — perhaps the only one in New York City. Szechuan food is one of the major regional cuisines of China, specializing in the feelings of numbing and spiciness. Peppercorn Kitchen specializes in Ma La Tang, a spicy soup reminiscent of a personal hot pot. Patrons also get to choose a protein from four options of beef, lamb, spam or fish.”

— Valerie Tu, NYU News

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