Rooted in Flavor - An Exploration of Dim Sum
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About the Event
Following a successful inaugural Rooted in Flavor event, the series continues at Palette Dim Sum, where Chinese cuisine blends modern ingredients with a vibrant, local atmosphere, while remaining rooted in tradition.
The evening will feature a thoughtfully curated ten-course menu alongside a dynamic conversation exploring the depth and evolution of Asian American culinary identity.
Seating is limited, so don’t miss this immersive experience—an evening of exceptional food, meaningful dialogue, and community connection.
Get Involved
Schedule
Cocktail Reception in the Lounge
Dinner and Cultural Presentation
Dessert and Guided Conversations
Program Ends or Continued Networking in the Lounge
Special Guests
Founder, Palette Dim Sum
Joey Ng
Palette Dim Sum is a modern Cantonese restaurant in Tustin, California, founded by the Ng family—the team behind renowned Bay Area restaurants Koi Palace and Dragon Beaux. Opened in early 2026, Palette Dim Sum marks the brand’s first Southern California expansion, bringing its elevated approach to handcrafted dim sum, live seafood, Cantonese roast meats, and cocktails to Orange County. Rooted in family heritage, the Ng family first introduced authentic yum cha traditions from Hong Kong to the San Francisco Bay Area with the opening of Koi Palace in 1996. Inspired by the bustling seafood port of Lei Yu Mun in their hometown, the family sought to share the flavors, traditions, and communal experience of Cantonese dining with American audiences. Today, the Palette brand continues that legacy through a modern lens. Known for its artistic presentation, premium ingredients, and colorful interpretations of traditional Cantonese cuisine, Palette offers a refined yet familiar dining experience that balances authenticity with contemporary flair. Palette Dim Sum is part of the Ng family restaurant group, which includes Koi Palace, Dragon Beaux, and Palette restaurants in Northern California, Las Vegas, and now also Southern California. Together, these restaurants reflect the family’s ongoing commitment to honoring Cantonese culinary traditions while creating memorable, modern dining experiences.
Food + Culture Writer and Researcher
Anthony Shu
Anthony Shu is a writer, UCLA sociologist, and founder of the LA food magazine To-Go Zine. He studies how restaurateurs, pro wrestlers, and entrepreneurs convey authenticity and connect with their customers. His journalistic work has appeared in Eater, KQED, the Palo Alto Weekly, and the Peninsula Foodist. His favorite dim sum item is har gow.