Simone Tong
Contributor
Simone was born in Chengdu, the capital of China's southwestern Sichuan Province. Before embarking on her culinary career, she studied in Chengdu, Beijing, Macau, Hong Kong, Singapore and Australia. She graduated from UNC-Chapel Hill in 2006 with degrees in economics and psychology.
Chef Simone eventually enrolled in the Institute of Culinary Education in New York City, graduating with highest honors. She went to work at wd~50, Alder and 15 East. In the Summer of 2016, she embarked on a three-month culinary and research adventure through Yunnan province. Starting from the capital city of Kunming, she visited the ancient towns of Dali and Lijiang, hiked through the Jade Dragon Snow Mountain and trekked through the breathtaking Tiger Leaping Gorge, into the majestic Ganden Sumtseling Monastery in Shangri-La bordering Tibet and Sichuan. She opened Little Tong Noodle Shop in the East Village in 2017, and went on to open two more locations in the subsequent two years. In 2020 July, She opened Silver Apricot in the West Village in New York City, with the mission to share the story of what it means to be Chinese-American today using seasonal and local ingredients in the surrounding area to create familiar flavors and dishes that are as American as Chinese.
