Supper Club with Calvin Eng (Bonnie's)
Pioneer Works Supper Club is a series of unique dining experiences that build community around food and celebrate local chefs as culinary artists.
This edition of Supper Club features the James Beard-nominated chef of Bonnie's, Calvin Eng, who combines American and Cantonese cuisine to renowned effect. Born and raised in Brooklyn, Eng has become known for bringing his equally nostalgic and inventive takes on cha siu McRibs, MSG martinis, and a Cantonese cacio e pepe to Williamsburg. Bonnie’s pays tribute to Eng’s mother, who taught him everything about Cantonese food and adopted the name “Bonnie” after immigrating to New York from Hong Kong.
The evening accompanies the public exhibition in our second and third floor galleries, The Endless Garment: Atlantic Basin. On view through April 12, the exhibition similarly celebrates the contributions of Asian garment workers—across Taiwan, Ho Chi Minh City, and New York’s Chinatown—whose labor and migration have shaped the fabric of New York.
Supper Club tickets are available to Pioneer Works Members at the $250 level and above. To join, either email members@pioneerworks.org or purchase a membership and ticket bundle via Eventbrite.
Pioneer Works Members will receive an access code to purchase tickets via email.
About the Chef
Calvin Eng is the chef and owner of Bonnie’s, a Cantonese American restaurant in Williamsburg and the author of Salt Sugar MSG, a Cantonese American cookbook. Brooklyn-born and raised in a traditional Chinese family, Eng had been dreaming of opening a restaurant for a decade when he realized how important it was for him to pursue Cantonese food and dive deeper into the dishes of his heritage. Bonnie’s has been praised in the New York Times, The New Yorker, New York magazine, Eater, Bon Appétit, and many more. Eng is a James Beard Emerging Chef finalist, Food & Wine Best New Chef, Forbes 30 under 30 recipient, StarChefs Rising Star, and two-time James Beard Best Chef: New York State Semifinalist.
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