Ocean Mouth: Chinese Hainanese Seafood by Annie Faye Cheng

The southernmost island province of China, Hainan, is best known for its succulent poached chicken, but there’s plenty more that makes the island a gastronomic destination. Annie Faye Cheng, a Queens-based Hainanese-American chef known for her immersive dining experiences (and writing workshops on the intersection of race and food), is hosting a one-night-only pop-up at East Williamsburg coffee shop Land to Sea. Sample soy sauce and peanut Hainanese noodles with pickled bamboo, glossy chicken fat rice, and shrimp fritters with a sweet-and-sour cherry glaze. Pair her smoky bites with wines and creative drinks coming from the kitchen.