Bun Lai

Last updated
Bun Lai
Born1973 (age 4950)
Nationality American
Occupation(s)Chef, restaurateur
Years active1992–present
Known for Miya's, sustainable sushi, sustainable seafood

Bun Lai (born 1973) is a Hong Kong-born American chef. He is a leader in the sustainable food movement. [1] [2] His family restaurant, Miya's in New Haven, Connecticut, is the first sustainable sushi restaurant in the world. [3] [4] His mother, who received an award from U.S. Representative Rosa DeLauro for her contribution in sustainable seafood, [5] is the founder of Miya's and his father is a Cambridge and Yale University-educated scientist and surgeon. [6] [7]

Contents

Bun Lai's work as the chef of Miya's and as a leader in the sustainability movement has been featured in local and national publications (see "Media" below).

Career

In 2001, Bun Lai initiated the removal from the menu of seafood that was caught or farmed in a way that was detrimental to the long term well-being of the harvested species or its habitats. Bun Lai is credited as the first chef in the world to implement a sustainable seafood paradigm to the cuisine of sushi. [8] [9] [10] [3] The sweet potato sushi roll, which Bun Lai created in 1995 at Miya's, is the California Roll of plant-based sushi. Today it can be found on sushi menus throughout the country. [11] [12] The use of brown rice — instead of white rice — and other whole grains for sushi, is also a Bun Lai innovation, which today is emulated throughout the world of sushi. [13] [14]

Chef Bun Lai preparing his wabisabi roll made from Alaskan sockeye and wild grape leaves he foraged himself. Lai Wabisabi.jpg
Chef Bun Lai preparing his wabisabi roll made from Alaskan sockeye and wild grape leaves he foraged himself.

Chef Bun Lai created the first menu dedicated to the idea of using invasive species at Miya's in 2005, during which time half the menus invasive species offerings were conceptual because invasive species were not yet commercially available. [15] The menu featured locally caught invasive species such as Asian shore crabs and European green crabs. The invasive species menu was created in order to take pressure off of popular over-fished species by utilizing ones, instead, that are abundant but ecologically destructive. [16] [17] [18] [19] Today, Miya's offers a plethora of invasive species such as Chesapeake blue catfish, Florida lionfish, Kentucky silver carp, Georgia cannonball jellyfish, and invasive edible plants such as Connecticut Japanese knotweed and Autumn olive. [20] In 2013, Bun Lai's use of cicadas in sushi was satirized by Saturday Night Live, [21] though in 2021 the New York Times praised his use of the insects as part of his mission "to encourage diners to eat in an environmentally conscious way." [22]

Bun Lai is the former Director of Nutrition for a non-for-profit that serves low income diabetics. [23] "

Chef Bun Lai and conservation biologist, Dr. Joe Roman, hunting for invasive Asian shore crabs in Connecticut. Lai Roman.jpg
Chef Bun Lai and conservation biologist, Dr. Joe Roman, hunting for invasive Asian shore crabs in Connecticut.

Bun Lai has authored papers which were published in Scientific American, Harvard Design Magazine , and The Hill (see "Publications" below). [16] [3] [24] He has spoken at the White House, the Harvard School of Public Health, [25] the American Fisheries Society, [26] the World Wildlife Fund, [27] and the National Geographic Society. [11]

Publications

Documentaries and Podcast Appearances

Media

Bun Lai hunting invasive python Bun Lai hunting invasive python.jpg
Bun Lai hunting invasive python

Accolades

Related Research Articles

<span class="mw-page-title-main">Seafood</span> Food from the sea

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, marine mammals such as cetaceans as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia.

<span class="mw-page-title-main">Sashimi</span> Japanese dish of raw fish

Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

<span class="mw-page-title-main">Shellfish</span> Culinary and fisheries term for exoskeleton-bearing aquatic invertebrates

Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens.

<span class="mw-page-title-main">History of sushi</span>

The history of sushi began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. The earliest form of the dish, today referred to as narezushi, was created in Japan around the Yayoi period. In the Muromachi period (1336–1573), people began to eat the rice as well as the fish. During the Edo period (1603–1867), vinegar rather than fermented rice began to be used. The dish has become a form of food strongly associated with Japanese culture.

<span class="mw-page-title-main">Raw bar</span>

A raw bar is a small restaurant or a bar within a restaurant where live shellfish are shucked and served. Raw bars typically offer a variety of raw and cooked seafood and shellfish that is served cold. Seafood-based dishes may also be offered, and additional, non-seafood foods may also be part of the fare. Raw bars may offer alcoholic beverages such as oyster shooters, as well as wine and sake that is paired with various foods. Additional accompaniments may include condiments, sauces and foods such as lemon and lime. Several restaurants in the United States offer raw bars, some of which are seasonal.

Omakase is a Japanese phrase, used when ordering food in restaurants, that means 'I'll leave it up to you'.

<span class="mw-page-title-main">Chilli crab</span> Southeast Asian seafood dish

Chilli crab is a Southeast Asian seafood dish that is widely associated with the cuisines of both Malaysia and Singapore. The widely known version of chili crab today could be traced back to the 1950s in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce.

<span class="mw-page-title-main">Poke (Hawaiian dish)</span> Hawaiian raw fish dish

Poke is diced raw fish served either as an appetizer or a main course.

YO! Sushi is a chain of conveyor belt sushi restaurants, principally in the United Kingdom, Republic of Ireland, United Arab Emirates, Saudi Arabia, Bahrain, Kuwait and Australia.

Sustainable seafood is seafood that is caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans, as well as the livelihoods of fisheries-dependent communities. It was first promoted through the sustainable seafood movement which began in the 1990s. This operation highlights overfishing and environmentally destructive fishing methods. Through a number of initiatives, the movement has increased awareness and raised concerns over the way our seafood is obtained.

<span class="mw-page-title-main">Casson Trenor</span> American environmentalist, author, entrepreneur, and media personality

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Sustainable sushi is sushi made from fished or farmed sources that can be maintained or whose future production does not significantly jeopardize the ecosystems from which it is acquired. Concerns over the sustainability of sushi ingredients arise from greater concerns over environmental, economic and social stability, and human health.

Silla Bjerrum is a restaurateur and Chef best known for her expertise in sushi.

<span class="mw-page-title-main">Jellyfish as food</span>

Some species of jellyfish are suitable for human consumption and are used as a source of food and as an ingredient in various dishes. Edible jellyfish is a seafood that is harvested and consumed in several East and Southeast Asian countries, and in some Asian countries it is considered to be a delicacy. Edible jellyfish is often processed into a dried product. Several types of foods and dishes may be prepared with edible jellyfish, including salads, sushi, noodles, and main courses. Various preparation methods exist.

<span class="mw-page-title-main">Wong's King</span> Defunct chain of Chinese restaurants in Oregon, U.S.

Wong's King Seafood Restaurant was a chain of Chinese/Cantonese and seafood restaurants in the metropolitan area of Portland, Oregon, United States. In addition to the original restaurant in Southeast Portland, the business operated in Beaverton, Estacada, and Sandy, and specialized in dim sum.

<span class="mw-page-title-main">Jacqueline (restaurant)</span> Restaurant in Portland, Oregon, U.S.

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Flying Fish Company is a sustainable seafood company which operates a fish market, restaurant, and food cart in Portland, Oregon.

References

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