PETER HOW

Peter How, the consulting executive chef of Mulan Restaurant.

The Malaysian-born chef has spent the past 36 years traveling and researching recipes and culinary traditions in Asia and France.

He cooked in Jean-Georges Vongrichten’s restaurants: Mercer Kitchen, Jojo, Club 21. For the most part, Peter’s menu applies French classic technique to the melting pot of China and Southeast Asian influences. Peter incorporates the classical French technique with elements from Jean-George’s cuisine to create his own style – a simple and healthy combination of East and West cuisine. By blending the traditions and flavors of the East with those of the West, Peter creates food that excites the palate, and entices the eyes with a balance of tastes, contrasting ingredients, textures and colors.

Executive chef Peter has been featured on the New York Times, Zagat Survey, New York Daily News, Time Out Magazine, The World Journal, The Brooklyn Paper, Sing Tao Daily, Ming Pao etc.

To experience the cuisine of Peter How, visit us at Mulan Restaurant.