TANSUO, A NEW RESTAURANT FROM CHEF MANEET CHAUHAN AND CHEF CHRIS CHEUNG, SET TO OPEN TO THE PUBLIC ON MONDAY, MARCH 13
The Chinese Restaurant, the Second from Morph Hospitality Group, Will Open for Dinner This March
NASHVILLE, TENNESSEE (February 24, 2017) — Chef Maneet Chauhan and Morph Hospitality Group, the team behind Chauhan Ale & Masala House, announces the opening of Nashville’s newest Chinese restaurant, Tànsuǒ, on Monday, March 13.
Meaning ‘to explore’ in Cantonese, Tànsuǒ will serve as an exploration of contemporary Chinese cuisine reminiscent of China's night markets and traditional street fare. Executive chef Chris Cheung will bring his acclaimed expertise and familial heritage in Asian cuisine to a menu filled with dishes using humble ingredients presented in an exceptional way. Tànsuǒ will feature traditional dishes like Toishan Pork Sui Mai, an open-faced dumpling with heritage pork, seasoned with preserved fish; Three Treasures Rice with char sui roast pork, Chinese sausage and bacon and an over easy egg; and Peking Duck, the classic whole roasted duck. Chinese American dishes will also be featured with Chef Cheung’s take on favorites like General Tso’s Chicken and Beef & Broccoli.
“The rich diversity of the cuisine in Nashville is something that I’m incredibly proud of and I think Tànsuǒ will find a worthy place in Music City’s culinary landscape,” says Chef Chauhan. “Chris is a true master of Chinese cuisine; there is no one else we’d rather partner with on this project.”
Chef Cheung grew up in the heart of New York City’s Chinatown surrounded by authentic Cantonese food and he took his passion for Asian cuisine to the New York Restaurant School. His impressive culinary repertoire includes cooking under acclaimed chef Jean-Georges Vongerichten at Vong and Jean-Georges as well as chef Masaharu Moriomoto at Nobu. Chef Cheung went on to perfect the Hong Kong-style cooking under the mentorship of Hong Kong dim sum master Chef Lam, before traveling to Shanghai, where he cooked banquets in nearby farming and fishing villages and learned the art of farm-to-table and sea-to-table cooking. Chef Cheung is the current chef and owner of Brooklyn’s celebrated East Wind Snack Shop and will be dividing his time between New York and Nashville to helm both restaurants.
“I have been cooking Chinese cuisine for the duration of my career and I’m very excited to share not only the food with the people of Nashville, but also the culture that surrounds it,” says Chef Cheung. “Along with my two most trusted team members who have relocated to Nashville, we can’t wait to show everyone what we’ve been working on!”
Nashville designer London Parfitt, who also led the design for Chauhan Ale & Masala House, has created an elegant setting for Tànsuǒ, featuring custom banquettes in the dining room, a large-scale abacus railing that surrounds the second floor of the space and unique light fixtures throughout the restaurant. The restaurant is located on 12th Ave N., adjacent to Chauhan and The Mockingbird Nashville, another concept from Morph Hospitality Group set to open this spring.
Located in Nashville’s North Gulch, Tànsuǒ is an Asian-inspired restaurant exploring contemporary Chinese cuisine reminiscent of China's night markets and traditional street fare using humble ingredients presented in an extraordinary way. For more information, visit the Tànsuǒ website, and follow Tànsuǒ on Facebook, Twitter and Instagram.
ABOUT MORPH HOSPITALITY GROUP
Nashville-based Morph Hospitality Group, established in 2016, is the team behind the popular Chauhan Ale & Masala House. Partners include Chef Maneet Chauhan, Chauhan’s husband and founding partner Vivek Deora, founding partner Moni Advani, managing partner Arjun Meherish and CFO partner Kevin Woods. In addition to Chauhan Ale & Masala House and Tànsuǒ, Morph Hospitality Group is set to open The Mockingbird in the Spring of 2017. For more information, visit the company’s website.