A-Sha Noodle Master: Chef Christine Lau
A NEW WAY TO NOODLE
A-Sha Foods and Kimika are partnering to bring you a new way to noodle at brunch, dinner, and shabu shabu. Kimika is debuting three special spring dishes incorporating our signature air-dried, never fried noodles. If you’re in the New York area, head on over to Kimika to experience the mouth-watering flavors of Chef Christine Lau’s take on the versatility of A-Sha noodles.
Kimika will begin serving the A-Sha noodle specials on 4/1 and it will run until 4/15.Make a reservation here
Chef Christine Lau
Executive Chef of Kimika
Christine Lau was raised in Oakland, CA, where her family immigrated from Hong Kong, and at 17 she landed her first restaurant job at One Market Restaurant. She moved to New York to attend New York University, surrounded herself with people who worked in the restaurant industry, and ate her way around the city.
During this time, Christine decided to follow her passion, and took the leap to become a chef. Her first culinary job in New York was at Alto, where she was the first female to cook at the pasta station under acclaimed chefs Kevin Sippel, Scott Conant and Chris Cannon.
For the next three years, Christine worked as a sous chef at Centivini, under Michelin-starred chef Patti Jackson, and continued to develop her craft of handmade pasta. After working in top New York kitchens for many years, Christine traveled to Asia, where she spent months in Thailand, Vietnam, Hong Kong and Taiwan, and immersed herself in each country's food and culture.
Upon returning to New York, Christine worked at Bar Basque at the Eventi Hotel, where she met Doron Wong, and The Sea Grill, under chef Yuhi Fujinaga where she had opportunities to develop seasonally-driven menus and also implement her travels and learnings. She then became the executive chef at Bar Chuko Izakaya in Brooklyn, where she had the opportunity to take the influences and inspirations from her Chinese-American upbringing and extensive travels through Asia to create a seasonal Japanese-inspired menu, which also included an extensive yakitori program.
Most recently, Christine managed the food and beverage programs for Graduate Hotels, where she conceptualized nationwide menus and launched the brand wide coffee shop. At Kimika, Christine offers a flavor-forward menu of Japanese and Italian cuisine, with elements of seasonality and greenmarket inspiration.
Kimika is the Japanese-Italian restaurant in Nolita. Chef Christine Lau offers a menu that highlights seasonal, locally sourced produce and Japanese and Italian ingredients, from crispy flatbreads with Greenmarket toppings, small plates, and fresh seafood pastas.
A-Sha is a Restaurant Quality Noodle
With our air-dried, never fried noodles that are made with only the highest-quality, sustainable ingredients, A-Sha presents a new way to noodle. Featured on Kimika's spring menu, A-Sha is proud to show that you can have all the convenience of a packaged noodle without losing any of the quality, taste, or nutritional benefits that we all deserve.
Chef Christine Lau has hand-picked four signature A-Sha noodle types to feature on her special menu at Kimika.
Tainan Thin Noodles
Our #1 noodle in the USA and our thinnest and skinniest noodle offering. The best-selling Tainan noodle is Tainan Noodles with Original Sauce.
Mandarin Medium Noodles
Available at Target and has a medium level of thickness. It's also featured in our new Hello Kitty and Friends Collection!
Hakka Wide Noodles
Available at Target and is a wider, thicker noodle. Our best-selling Hakka noodle is Hakka Noodles with Chili Sauce.
Knife Cut Noodles
Created using a revolving knife technique that produces A-Sha's thickest and waviest noodle.
Awards and Recognition
40 Kenmare St, New York, NY 10012