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Anthony Wang

@chefanthonywang

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ATLANTA-BOSTON-LA. @firstborn.la

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Sweet corn sabayon, black sesame, blueberry, butter mochi

Born from the corn and mochi tart from last summer. @ectarine_ brings the same flavors but just presented in a different structure. A small dice of butter mochi and blueberry yuzu gelee are concealed underneath black sesame streusel. Piped on top is a sweet corn sabayon and a lightly salted cream.

A beautiful dessert that bridges savory and sweet into a texturally satisfying dessert that highlights the nostalgic sweetness of corn in the summer. by @chefanthonywang

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3 months ago

Braised short rib, black garlic, whipped potato, grilled Nardello peppers, romesco

This dish started with the idea of “pepper beef”. Jimmy nardello peppers from @weiserfamilyfarms being an anchor to branch ideas from.

Due to the richness of the beef, the decadence of dense mashed potatoes didn’t feel quite right. Our solution was to create an espuma with boiled potatoes, soy milk, garlic, and fermented tofu. The tofu gives the flavor of an intensely aged cheese while still keeping the potato mixture light and relatively low in fat. Rich yet light potato flavor with a nutty and savory finish.

The peppers are grilled and glazed in a bright, tacky, and slow reduction of red pepper juice, vinegar, chili and sichuan peppercorns. As a surprise there’s an intensely seasoned green romesco with aged Chinese vinegar and sesame oil underneath the potatoes to give some dimension to the peppers.

Beef just reminiscent of what you’d find in “pepper beef” to finish.

Available on the 3rd course of our current prix fixe menu. The menu now highlights all the things we love about summer produce. We hope to see you soon to experience the bounty this season offers. by @chefanthonywang

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3 months ago

If you've asked me for a restaurant recommendation in the last year, I have surely talked at length about how much I love what @chefanthonywang is doing at @firstborn.la . For me, it is some of the most thoughtful, well executed and exciting food happening in Los Angeles right now. And at $68/person, the new prix fixe menu is criminally underpriced and one of the best fine dining values you will find anywhere in the country.

I'm extremely excited to announce a collaboration dinner between him and one of my favorite American winemakers, @leosteen_wines , next Wednesday July 22nd.

Leo began his project focusing on Chenin Blanc 20 years ago when practically no one in California cared about the grape, and thankfully everyone caught up eventually.

There will be a BTG takeover and optional pairings with Leo in house pouring all night. Book a reservation and come hang, it's going to be a great night! taken in Firstborn by @chefanthonywang

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3 months ago

Catching up with Chef Anthony at Firstborn as he walks us through his beloved dry aged liberty farms duck breast, jasmine scented peaches, roasted cauliflower & soubise recipe in our French blue cast iron set.

Visit them at 978 N Broadway, Los Angeles, CA 90012 📍 by @chefanthonywang

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3 months ago

The best Mapu tofu I have ever had 📍 @firstborn.la Los Angeles ca taken in Chinatown, Los Angeles by @chefanthonywang

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4 months ago

4 course tasting menu for $68📍 @firstborn.la chinatown Los Angeles is the best deal in town taken in Chinatown, Los Angeles by @chefanthonywang

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4 months ago

You won’t want to miss this one night only collaboration dinner. For one night only, join us to see some of the iconic food from “ink.” evolved.

It’s such an honor to welcome both @mvoltaggio and @meilin21 to cook with us. Two absolute legends that we respect deeply and are so happy to share our space with.

June 17th. 5pm-9:30pm
$155 per person
Tickets are now live through @opentable

*sold out. Check back for cancellations and any last minute openings. by @chefanthonywang

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5 months ago

This isn’t just food. It’s a story.

Chef Anthony Wang blends classical French + Italian technique with the flavors he grew up on.
The food feels familiar but completely new.
Seasonal ingredients. Amazing flavors.

Save this for your next dinner spot! 🍽️ taken in Chinatown, Los Angeles by @chefanthonywang

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6 months ago

firstborn just launched their spring menu and we had the opportunity to try it out and it was exquisite

Stuffed Morels — tofu and mushroom parfait, young peas, green garlic, buddha’s hand

Poached Scallops - egg drop sauce, zucchini, chrysanthemum

Dry-aged Liberty Duck — oolong-scented chestnut purée, grilled cauliflower, blackberries

Duck Sausage en Crépinette — apple condiment, red braised daikon, swiss chard

My favorite dish were the duck sausage and dry aged duck, @chefanthonywang did his thang in the kitchen whipping up special techniques that he acquired during his journey in French cooking while incorporating his love for his culture making every dish familiar but elevated

Make this spot a must whenever you’re in the area!

Shoutout to @inspiredlbc for letting us tag along for this magical meal by @chefanthonywang

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6 months ago

*Bar Popup Monday 4/20*

We’re so excited to have @thehansukcho join Kenzo behind the bar for a one night only bar popup. Han is a tremendous talent and has been part of great programs we admire, such as SingleThread, Kato, and currently Morihiro.

In the kitchen @cjihee_kim will join @chefanthonywang to create a bold collaborative menu of bar snacks. The menu will include reimagined firstborn classics and of course include some of Chef Jihee’s incredible and innovative banchan creations.

Walk-ins only from 6-10pm on Monday 4/20. by @chefanthonywang

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6 months ago

I opened this restaurant one year ago with the goal of creating a special and beautiful experience that tells a deeply personal story. I can’t begin to express how grateful I am to have the honor and privilege to contribute to the legacy of such a beautiful neighborhood.

We’ve managed to accomplish a remarkable amount of work in this year. A true testament to the work ethic, talent, and will of the team. It is a joy to come in to work every day and be surrounded by brilliant collaborators and an unbelievably committed and dedicated team. I’m so proud of the work, but more importantly, I’m proud at how much we’ve grown.

We hope to continue to be of service to our wonderful guests and to deliver our very best.

Thank you to all the team past and present.

Thank you to our guests and supporters.

Eternally grateful,
Anthony taken in Chinatown, Los Angeles by @chefanthonywang

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7 months ago

Meet our team as they once were…not too long ago!

#thisiswhoyoureasking #meettheteam taken in Chinatown by @chefanthonywang

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7 months ago