Welcome to Wendy Wok's World
Sam Lui's fascination with the wok laid the foundation for Wendy Wok's World. Through the language and culture surrounding wok dishes, Sam discovered a sense of definitive standards. She explains, "For every wok dish, there seemed to be a certain set of standards that they were judged against; a definite right or wrong that recalled the rectitude and ideological purity that I was personally consumed by."
To immerse herself in the practice of the wok, she began her journey at a modern Chinese restaurant that welcomed newcomers, providing her first exposure to the art. However, to truly grasp the fundamental techniques, she spent time in traditional Cantonese establishments. It was through relentless practice at her own wok range, experimenting and investigating the techniques unique to each dish, that Wendy truly flourished. Sam likens this process to "studio time," where Wendy's character progress took shape.
When discussing the concept of "objective perfection,” Sam explains that in wok dishes, the principles of timing and heat control reign supreme. As the majority of these dishes are cooked at high temperatures within a short span of time, every second becomes crucial, and precision becomes paramount. Each dish adheres to its own set of standards, contributing to its individual pursuit of perfection. And this delivery of precision and rigidity is experienced through the dishes, as well as made uniquely visible to the guests via a live-streamed performance during the dinner.
Wendy is more than a character; she is a wok apprentice who embodies the very essence of the cooking style itself. Wendy personifies the values intrinsic to this culinary art form. Sam explains, "Wendy is a mode of being; a mode of being principled, rigid and adhering to an authoritative set of rules, a mode of ideological purity."
Entering Wendy's headspace aligns perfectly with the practice of the wok. By assuming this alter ego, Sam delves into the necessary mindset required to master the various techniques. "This is precisely the process and my reason for having an alter ego," Sam reveals. Becoming Wendy allows her to fully immerse herself in the practice.
Preview five out of the six dishes below.
SALTED EGG YOLK TIGER PRAWNS
STIR FRIED GARLIC CHIVES
BEEF & POTATOES IN HONEY BLACK PEPPER SAUCE
LOBSTER E FU NOODLES IN SUPREME STOCK
SUGAR COATED TARO
The collaboration between Sam Lui and the Swiss Institute came to fruition after meeting artist Lap-See Lam in Bangkok when both were involved in Ghost2565, a video and performance art series. Sam, along with Hillary, her sister and the producer of the series, gladly accepted the invitation to be part of the Swiss Institute's public programming.
The series kicked off on May 22nd and 23rd, at Cafe Hong Kong in Chinatown, New York City, with a second round that happened on June 5th and 6th. Each night had two sessions, one from 6-8 pm and the other from 8-10 pm, during which 60 guests were served six courses of wok-specific dishes, all cooked by Wendy.
