BECAUSE OF THE OVERWHELMING DEMAND PLEASE CONTACT DAVID HUNG DIRECTLY FOR RESERVATIONS AT
David and Maddy Hung are a father-daughter team from San Francisco whose ancestral roots hail from Shanghai and Fujian, China. David, a co-founder and CEO of Medivation, a San Francisco-based biotechnology company, first learned to cook from his mother, an accomplished chef, by spending many hours as a child in the kitchen witnessing her creation of delicacies such as steamed kumu with ginger and scallions and black mushroom-filled egg crepes. David spent his first summer after Harvard studying with a chef from the Cordon Bleu and then, at night during the first two years of medical school, took a variety of cooking classes at the Epicures Cooking School and the California Culinary Academy. Spawned by a fascination with the art and science of cooking, this educational quest has continued through countless cooking experiments over the last 2 decades. However, his most successful experiment, kitchen or otherwise, is his daughter Maddy, now a senior at Lick-Wilmerding High School and headed to Harvard College as a freshman this fall. Maddy’s passion for cooking manifested itself at the early age of 2 when, displaying a preference over watching Barney or Sesame Street, she would spend innumerable hours watching Jacques Pepin, Emeril Lagasse, and Martha Stewart create culinary masterpieces on TV. Maddy’s fascination with dough started at age 5 when, assisted by her father, she created her first butternut squash ravioli with a sage white wine beurre blanc, and by age 10, she was entrusted by her grandmother with the family’s coveted pot sticker recipe. But as much as she loves cooking, one of Maddy’s greatest passions in life is probably baking. She is never more serene than when she is up to her elbows in flour, eggs and butter creating any one of dozens of baking masterpieces. Running a restaurant has been a dream of David’s and Maddy’s for many years, and so it is with great enthusiasm and a shared love for Italian cuisine in particular and cooking in general that they hope to bring you a unique and exciting culinary experience.
Noodles have been consumed in China since at least 2000 B.C. A bowl with remarkably well-preserved yellow noodles found in a sealed earthenware bowl dated from that period was unearthed in the Laija archeological site on the Yellow River. Reported in the September 2005 issue of Nature by a team sponsored by the Chinese Academy of Sciences, the discovery means that noodles in China preceded pasta in Italy by at least 2,000 years. The origin of pasta is not known and has been variously attributed to the Chinese, Etruscans, Romans and Arab traders. While boiled pasta is more likely to have reached Italy via the Arab world and the Silk Road between the 5th and 8th centuries, probably the most romanticized story of the introduction of pasta to Italy is through the famed Venetian explorer Marco Polo, even though documents from 1279, sixteen years before Marco Polo returned from China, show that Genoese soldiers were carrying pasta in their provisions. Notwithstanding this fact, after having lived in China for nearly 17 years, it seems highly likely that Marco Polo would have introduced other foods from the Chinese to the Italians. David and Maddy Hung have created an Italian menu with Chinese touches envisioning how Marco Polo might have incorporated various elements of Chinese cuisine into the cuisine of his motherland upon his return from China.