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 《紐約時報》, The New Yorker, 紐約 magazine, 食客, ， 和 祝您好胃口. Eng is a James Beard Emerging Chef finalist, 美食與美酒 Best New Chef, 福布斯 30 under 30 recipient, StarChefs Rising Star, and two-time James Beard Best Chef: New York State Semifinalist.