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May 10, 7:00 P.M.Dinner: Chefs Stopping AAPI Hate with Grace Young, Susan Bae, Tim Ma, and Max Wittawat

May 10, 2024 07:00 PM

A Dinner to Raise Anti-Asian Hate Awareness with Chefs from Bangkok Supper Club, Lucky Danger D.C., and Moon Rabbit, and Chinatown Activist Grace Young.

25 11th Ave, New York, NY 10011, USA

Founded in 2021 by chefs Tim Ma and Kevin Tien, Chefs Stopping AAPI Hate works with other chefs across the country to raise funds and awareness of the increase in violence against Asian Americans in the United States. Platform is honored to amplify this important initiative with a collaborative dinner featuring co-founder of Chefs Stopping AAPI Tim Ma, pastry chef of Moon Rabbit and 2024 James Beard Award nominee Susan Bae, and chef of Bangkok Supper Club, Max Wittawat. Additionally, Chinatown activist, renowned cookbook author, and James Beard Humanitarian of the Year Award winner Grace Young will be speaking about her efforts advocating for the businesses and residents of America's Chinatowns. Join these acclaimed chefs and speakers for an evening that is as meaningful as it is delicious.  

 Dining Table $185 | Internal Chefs Counter $200 | External Chefs Counter $160

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Hors d’Oeuvre 

Uni–Crab Tartlet> Limestone Tartlet with Blue Swimmer Crab in Lemongrass–Coconut Relish and Hokkaido Uni
Contains shellfish 

Pork–Fermented Cabbage Dumplings with Spring Pea Pureé
Contains gluten 

Mushroom Pâté with Choux Puff, Pickled Lemon Crème Fraîche, and Chives
Vegetarian; contains alliums, dairy, gluten, and nuts 

Guava Nam Jim> Rum, Guava Juice, Coriander, Thai Chili, and Trout Roe Garnish 


Hokkaido Scallop Ceviche > Sashimi-Grade Hokkaido Scallop with Pickled Watermelon Rind, Diced Watermelon, Mint, Garlic, and Chile–Watermelon Granita
Contains shellfish 

Weingut Stadt Krems Riesling 2022

Rockfish with Spring Peas, Pea Shoots, Spring Onion, and Kombu Butter
Contains alliums and dairy  

Dutton Ranch The Calling Chardonnay 2022 

Beef Cheeks Massaman > 12 Hour-Cooked Beef Cheeks with Massaman Curry, New Potatoes, Roasted Shallot, Crushed Cashews, and Jasmine Rice
Contains alliums and nuts 

Old Westminster Winery Origins 2021 

Whipped Robiola Cheesecake with Apples, Brown Grains, Honey, and Makgeolli
Contains dairy and gluten 

Cognac with Sherry, Pandan Cordial, Lemon, and Soymilk Wash 

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About Susan Bae:
Susan Bae is the executive pastry chef and partner of Moon Rabbit in Washington, D.C. Born and raised in Los Angeles, Susan draws most of her pastry inspiration from nature, loves to play with texture in her composed dishes, and is passionate about applying her skills to push the boundaries of pastry ingredients and composition—challenging others to partake in unconventional flavor combinations. Before joining Moon Rabbit, Susan worked pastry at prominent restaurants including famed California-based Lukshon, Michelin-starred Kali, Animal Restaurant Group, and AccorHotels Group. Susan is a 2024 James Beard Award nominee for Outstanding Pastry Chef. 

About Tim Ma:
Tim Ma is a critically acclaimed chef and food and beverage entrepreneur. Tim opened his first D.C. restaurant, Kyirisan, in 2016. The modern Chinese-French concept received several awards and an annual recurring spot in the Washington Post’s Best Restaurants Dining Guide.
In April 2017, chef Ma developed and opened seven food and beverage outlets within Eaton DC, including Wild Days Rooftop, Kintsugi Wellness Café, Allegory Cocktail Speakeasy, and American Son, the all-day restaurant that received rave reviews and a Michelin Bib Gourmand in its first year of operation. In November 2019, Tim became the co-founder and culinary director of Laoban Dumplings. Laoban Dumplings are now sold in almost 2200 grocery stores, including national brands such as Whole Foods Market and Costco. In November 2020, Tim founded Lucky Danger, an updated take on American Chinese take-out by a Chinese American. Lucky Danger currently has two locations in Arlington, Virginia, and Washington, DC. In May 2021, he co-founded the Chefs Stopping AAPI Hate nonprofit which expanded into 4 cities (New York City, Washington, D.C., San Francisco, and Detroit) and raised over $200,000 in the fight against Anti-Asian hate. In May 2022, Tim and co-founder Kevin Tien were honored with the GMA Inspiration Award for their work. 

About Max Wittawat:
Max Wittawat has held a number of culinary positions both in Bangkok and the United States, including as Ian Kittichai's right hand for Cuisine Concept Co., Ltd, his international food and beverage consulting company; culinary executive for Asia’s the Minor Food Group; and as the lead for the kitchen team at Spot Dessert Bar, spearheading the launch of four new NYC locations. He has also competed as an assistant chef on Iron Chef USA, Japan, and Thailand. 

About Grace Young:
Grace Young is an award-winning cookbook author, culinary historian, and filmmaker. She is a 2023 Forbes 50 Over 50 honoree and is the recipient of the Julia Child Award, James Beard Foundation’s Humanitarian of the Year Award and is a USA Today Women of the Year honoree for her work to save America’s Chinatowns. Dubbed the “accidental voice for Chinatown” by Grub Street, Grace’s advocacy for America’s Chinatowns has been featured on CBS Mornings, PBS Newshour, Washington Post, Wall Street Journal, All Things Considered, Smithsonian and Vogue magazine. Named the “Poet Laureate of the wok” by the food historian Betty Fussell, Grace has devoted her career to celebrating healthy wok cookery. Her accolades include James Beard Awards for her Wok Therapist comedy video and cookbook Stir-Frying to the Sky’s Edge. She is a six-time IACP award-winner, including the 2021 Lifetime Achievement Award and the Culinary Classics Award for her cookbook The Breath of a Wok. She is currently partnering with the James Beard Foundation on the #SupportChinatowns social media campaign to raise public awareness to preserve and protect America’s Chinatowns. 

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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