Shuai and Corrie Wang met through the pass of a restaurant in the West Village, NYC. Shuai was a chef. Corrie was a server and aspiring author. Two years later they were married. Two years and one day later, they opened a food truck in Charleston, South Carolina. It was called Short Grain and among other accolades, it won them a James Beard nod. A decade later, the couple owns two restaurants in North Charleston, SC. Jackrabbit Filly serves heritage-driven New Chinese American cuisine inspired by Shuai’s mom and grandma, while King BBQ serves Chinatown-style BBQ that utilizes southern smoke. Both restaurants source as locally and sustainably as possible while remaining neighborhood joints where everyone feels welcome, can afford to eat at least monthly, and employ people who generally like where they work. Among their awards and press, Jackrabbit Filly came in #6 on Yelp’s Best Restaurants in the US and Canada and King BBQ graced the cover of Bon Appetit and in 2024 won Eater’s Best New BBQ Restaurant, South Carolina, Southern Living’s 10 Best BBQ Restaurants and Bon Appetit’s Top 20 Best New Restaurants. The couple was also named StarChef’s Best Restaurateurs, Charleston/Savannah. In 2025, Shuai was named a South Carolina Chef Ambassador, cofounded Charleston’s first AAPI group, and appeared on Season 22 of Top Chef. Since meeting Shuai, Corrie has published two novels through Little, Brown, and otherwise, generally keeps the whole shebang running. In their free time, the Wangs hide from everyone with their three dogs, Moose, Olive, and Golly.