Kevin Chen x Wèi Collective: MADE IN SICHUAN

On April 13th, join us for a limited-edition seven-course guided dinner experience exploring contemporary Sichuan foodways! For one night only, Kevin Chen is bringing an all-Sichuan team to the Bay in collaboration with Wèi 味 Collective (NYC/Chengdu), Chef Wendy Z (LA), and Nanxi Wang (SF).

We’ll be highlighting ingredients and supplies brought back straight from their sources across Sichuan by Wèi Collective (e.g. 1.5 gallons of pungent, fresh-pressed, local roasted caiziyou acquired while biking through the countryside); pàocài and ferments made personally in California by Sichuan chef Wendy Z; and how traditions get carried, adapted, and cooked today by Sichuan American chefs.

We’re making Sichuan food you won’t have elsewhere, with ingredients money alone can’t buy… here or in the province. 

🫧 Snippets from the tech sheet: traditional Sichuan 豆花 dòuhuā Kevin’s making with the most legit mineral well salt brine from Sichuan, our 奶奶‘s homemade 24-month aged douban, a 22-year old Langzhong vinegar, new crop Yunnan hongtang, textures + flavors + cured meat techniques that rarely even make it to Chengdu in Sichuan, & more. 

🌏 This is an intimate, guided, prix fixe dining experience for the Sichuan-curious. There will be pàocài and tofu demos (ft. @hodofoods soymilk), the opportunity to beta test secret samples from Chengdu, and food to make you say 巴适得板 (bāshì dé băn) — the highest compliment in Sichuan dialect!

MEET THE TEAM

Kevin Chen is a chef at Four Kings and the writer behind @kcheneats. As a Chinese American cook shaped by family roots that trace to Chengdu through his father, his work explores how Chinese cuisine continues to evolve across generations and geographies. He enjoys putting ketchup on his wontons.

Chengdu-born, Memphis-smoked, LA-cured: Wendy Zeng is the radical Sichuan chef of our dreams & a @wei.collective culinary partner. Her years in Memphis living among Southern BBQ and soul food brought her to the realization that just like Sichuan cuisine, Southern food is about family, history, and the dishes that bring us together.

Kunming-born Nanxi is the girl behind @eggontheweb69, where she shares her special interest in pastry and Chinese cooking. She likes long walks at the farmer’s market and looking into other people’s houses.

Wèi 味 Collective is on a mission to amplify Sichuan’s ancestral and contemporary foodways. We are the first cross-cultural, Sichuan-run platform centering Sichuan voices: our tastemakers, especially from the mainland.

🫂 Please note Four Kings’ dining room is primarily counter seating and tables for 2, with limited tables available for 3-4 parties. 3-4 person tables will be available first come first serve. 

🍲 This meal will be served family style for your booking party. Dishes will contain pork, beef, fish, soy, gluten, garlic, dairy, and peanuts. Unfortunately, we will not be able to accommodate substitutions for this dinner but please let us know so we can be aware for service.

🙏🏽 Bookings with complete parties at time of purchase will be seated together. Please email [email protected] with reservation requests if you book separately from another guest you would like to be seated with.