Calvin Eng is the chef and owner of Bonnie’s, a Cantonese American restaurant in Williamsburg and author of the cookbook Salt Sugar MSG. Brooklyn-born and raised in a traditional Chinese family, Eng had been dreaming of opening a restaurant for a decade when he realized how important it was for him to pursue Cantonese food and dive deeper into the dishes of his heritage. Bonnie’s has been praised in The New York Times, The New Yorker, New York magazine, Eater, and Bon Appétit. Eng is a James Beard Emerging Chef finalist, Food & Wine Best New Chef, Forbes 30 under 30 recipient, StarChefs Rising Star, and two-time James Beard Best Chef: New York State Semifinalist.