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Anita Lo

Wed, 05/14/2008 - 15:56
Submitted by admin_rg
Anita Lo
Annisa, Bar Q, Rickshaw
New York, NY

Tuesday, September 16 2:00PM—3:10PM

Fine Dining Chefs Who Have Opened Casual Restaurants Business Seminar


Chef/owner of the New York restaurants Annisa, and Bar Q, and consulting chef for Rickshaw Dumpling Bar, Anita Lo is a second generation Chinese-American born in Michigan who has had a lifelong passion for eating and cooking.

While studying for a degree in French at Columbia University, Lo traveled to Paris to study the art of cooking. Upon graduation, she left academia to work in the garde manger station of Bouley restaurant. After a year at the restaurant, she returned to France to earn her degree in cooking at the prestigious Ėcole Ritz-Escoffier in Paris. Graduating first in her class with honors, Lo went on to intern at several 2-star Michelin-rated restaurants in Paris, where she worked under such noted chefs as Michel Rostang and Guy Savoy.

From there, she returned to New York and worked her way through all the stations at David Waltuck’s Chanterelle. She was then appointed chef of Can, a French-Vietnamese restaurant in Soho. Lo then spent two and a half years at Maxim’s, the New York outpost of one of France’s oldest and most honored establishments. But it was at Mirezi where Lo truly made her mark. As chef of this pan-Asian hotspot, she won rave reviews from the local press, including a glowing 2-star write-up from The New York Times. After two years, she left her position at Mirezi, joining Scism on a year-long eating quest in Southeast Asia and Mediterranean Europe where the duo planned for Annisa. Voted 1 star in Michelin’s guide, and consistently top rated in Zagat, Annisa has been a success by all standards. In 2005, Lo branched out from fine dining, consulting as chef/partner on a new quickserve project, Rickshaw Dumpling Bar, also in New York. Most recently, she opened Bar Q in New York’s West Village, which features Asian-style barbecue and a raw bar with sashimi elements.


Chicken and Thai Basil Dumplings
Chef Anita Lo of Anissa, Bar Q, and Rickshaw Dumpling Bar – New York, NY
Adapted by

Yield: Approximately 20 dumplings


• 1 pound ground chicken breasts
• 2 ounces bean thread noodles, blanched and chopped
• 1 cup grated carrot, squeezed dry
• ¼ cup loosely packed Thai basil, chopped
• ¼ cup scallion greens, bias cut
• 1 clove garlic, finely chopped
• 1 tablespoon Mae Ploy green curry paste
• 3 tablespoons rich coconut milk
• 2 tablespoons fish sauce
• 2½ tablespoons sugar
• Salt and pepper
• 1 package round white dumpling wrappers

Dipping sauce:
• ½ cup peanut butter
• ¼ cup Sriracha chili sauce
• 1 can coconut milk
• 2 tablespoons fish sauce
• ¼ cup brown sugar
• Salt and pepper


For the Dumplings:
Combine all ingredients, except dumpling wrappers. Check seasoning by frying or poaching a small amount of the mixture, tasting it, and adjusting seasonings accordingly. Wet each dumpling skin around the edges and place a small dollop of filling in the center. Fold in half and pinch edges together to form a half moon. Pleat the rounded edge to form a cockscomb-like fold. Repeat until all filling is used.

For the Dipping Sauce:
Put all ingredients in a saucepan and gently heat, whisking until emulsified (do not boil). Taste, adjust seasonings, and set aside to cool.

To Assemble and Serve:
Steam dumplings for 5-7 minutes (until cooked through), or pan fry. To pan fry, heat a non-stick sauté pan and add a little oil. When hot, add the dumplings, pleated side up, and fill the pan with enough water to come halfway up the sides of the dumplings. Cover and cook until the water is evaporated and the bottoms of the dumplings are browned and crisp.

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