Kathy Fang Author Event & Launch Party • House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant

Kathy Fang was born and raised in San Francisco, growing up in the kitchen of her family’s iconic restaurant, House of Nanking. In 2009, she opened Fang with her father, Peter Fang, where she serves as co-owner and chef.

She is the co-author, along with her father, of House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant and stars in the TASTE AWARD-winning Food Network docuseries Chef Dynasty: House of Fang. She’s also a two-time Chopped champion and has appeared on Beat Bobby Flay, Cutthroat Kitchen, Guy’s Grocery Games, and TODAY. In 2024, she was nominated San Franciscan of the Year by the San Francisco Examiner.

Kathy regularly partners with brands like Louis Vuitton, Nike, OpenTable, and the Hong Kong Tourism Board as a guest chef and speaker.

A USC graduate in operations management and entrepreneurship, she worked at Merrill Lynch and Johnson & Johnson before enrolling at Le Cordon Bleu to follow her culinary passion. Today, she’s focused on making simple, satisfying Asian meals accessible for home cooks and her two kids. Learn more at kathyfang.com.

Ali Wunderman is an award-winning freelance travel writer with work in The Washington Post, The Guardian, Condé Nast Traveler, and as Northern California correspondent for Michelin Guide Magazine. A 4th-generation San Franciscan and devoted dog lover, Ali is also the author of guidebooks on Belize and Iceland and was named Lowell Thomas Travel Journalist of the Year (Bronze, 2022).

House of Nanking - From a beloved San Francisco culinary landmark, a showstopper cookbook that honors a family legacy and celebrates ingredient-driven, multi-regional Chinese cooking in America

Since it opened in 1988, House of Nanking has been a popular spot for countless tourists, honeymooners, celebrities, and everyday San Franciscans who have lined up — for decades — for their legendary Shanghai and Chinese American dishes. This will be the first time their recipes have appeared in print and adapted for the home kitchen. But it’ll be the stories behind them, which few have heard — of Peter Fang’s ingenuity and his early adventures in the kitchen, how he imported and adapted his favorite Shanghai dishes for America, and Kathy’s experience growing up with parents who bet it all on the restaurant, under the tutelage of all these rich Chinese culinary traditions — that will capture the heart.

The 100-plus recipes in this book include all the greatest hits from three generations of Fang family cooking from Canton to Shanghai, and readers will learn how to pan-fry, steam, cook in a wok, shop for ingredients, and prep vegetables the Chinese way. With accessible recipes that are adaptable to any type of home kitchen, anyone will be able to make these dishes, wherever they are.