郑晴 /Angie Zheng / angy  (b.2000)

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2026

2.14 valentine’s day chinese new year, passages




With our four courses on Feb 14th, we brought Shanghai flavors and California hippie food together for a once in a lifetime Valentine’s Chinese New Year cabaret.

For the first course, We had spring pea dashi and mung bean jellies, topped with fried and blanched snap pea, celery celtuce citrus vinaigrette, and garlic ginger chili oil, roasted delicata squash topped with 腐乳 fermented tofu, purple shiso, and seaweed, and vegan Shanghainese hairy crab dumpling with mushrooms, ginger, carrots, and vegan parm.

In the spirit of Dungeness crab season in SF, Angie wanted to honor Shanghainese crab traditions. During late September and October in Shanghai, hairy crab season is every Shanghainese person’s favorite time of the year. For this dinner we made a vegan version capturing all of the most important flavors in one bite, black vinegar, ginger, and rice wine.

We served this first trio course with a 酸梅汤 sour plum tea martini made with a mandarin infused vodka, vermouth, and romantic and medicinal herbal rose, fermented salty and sour plum beverage.

For the second course, we gave the iconic passages salad a Chinese spin. Frisée, miso vegan ranch, nutritional yeast and mandarin juice meet dried chili peanuts, fried peppers, and juicy shinko pear cubes.

For the third course, we have a deeply caramelized French onion soup poured over scallion oil noodles, tangy sautéed charred cabbage, topped with green garlic oil, red chili oil, pickled daikon, fried kale, shallot, scallion, and silgochu.

For the final course, we wanted to soften it up with a coconut milk and vanilla bean panna cotta topped with candied kumquats, shinko pear, cara cara orange mandarin, every flower from from the market, and tropical tasting pineapple sage.

Throughout the dinner served two wines from some 2 of Californias shining stars. @underthetablewines ‘23 Marsanne and @etteilla.wines ‘22 Tibbar Pinot Noir. :)


Huge, thank you to our to our team

Thank you so much to @_p_a_l_l_a_s_ for for hosting us

Thank you to @kelseymcclellan for the beautiful photod

Thank you to @zedalav_ for the menu design

Thank you to @kaciahyazzel for the beautiful florals