Chef Moonlynn Tsai x Eclipse: Oolong Milk Tea | Plant-Based
Chef Accolades: co-owner of Bon Appetit Hot List winner & James Beard nominated NYC restaurant Kopitiam. Additionally, Kopitiam received a 2018 critic pick from Pete Wells in The New York Times, noting Kopitiam as “almost unfailingly terrific.”
About Chef: Moonlynn Tsai, a first-generation Taiwanese-American chef/restaurateur, is the chef of Heart of Dinner, an organization providing meal assistance for the homebound elderly and underserved in the Asian immigrant community living in New York. Nothing lights her up more than bringing a restaurant start-up to life and has done so in the cities of San Jose where she helped to open the city’s first craft beer bar, Original Gravity, and Michelin Bib restaurant Pine & Crane in Los Angeles. She moved to NYC in 2018, partnering with chef Kyo Pang as an investor and co-operator to invigorate the expansion of the all-day Malaysian cafe Kopitiam.
As an avid tea-drinker, Moonlynn traveled to Taiwan to further her education in oolong teas through a week-long tea intensive masterclass, a country revered for producing some of the best oolong teas in the world, visiting various tea fields grown in the mountains of central Taiwan and learning from award-winning tea farmers about the artistry and processing methods from farm-to-cup. She spent the rest of her month-long stay in Taiwan visiting and supporting tea farmers and tea shops from region to region. Moonlynn has been featured in publications such as Vogue, Them, Time, Fortune, Vice, Grub Street.
Charity: All proceeds will go to Moonlynn Tsai's Heart of Dinner organization.