White on Rice

Come to Michael White's one-night-only Test Kitchen Chinese pop-up

You know Michael White's gorgeous pastas at Marea and Osteria Morini and his pies at Nicoletta.

What you probably don't know is the chef is seriously into Asian food–and he's going to share his passion with Tasting Table readers at an intimate, multi-course Asian feast on Tuesday, April 8 as part of our 2014 series of Guest Chef dinners in our Soho Test Kitchen and Dining Room.

White grew up in the Midwest and had his first taste of Chinese food at a little restaurant in Janesville, Wisconsin. It was all fine-cut pork chow mein and cornstarch-thickened soup back then, but even as a kid he felt the tingles of true love.

He moved to Chicago as a young cook and started exploring the city's Chinatown, studying Sichuan chiles in his downtime and buying whole roasted ducks on the street.

Since then, White's traveled (and eaten) extensively across Asia. When visiting Hong Kong, where he opened Al Molo in 2011, White starts his days with dumplings and noodles and ends them on the hunt for late-night hot pot. "I've been doing Italian for over 20 years," says White, "so these are the flavors I seek out."

So what has his passion for Chinese flavors and techniques taught the chef? Find out at the April 8 Guest Chef dinner.

We're giving away tickets. The only catch: You gotta win to go, so enter our sweepstakes for a chance for two seats at the table.

It should be an epic night. On the four-course menu: pork and ginger pot-stickers, five spice porchetta, lobster lee mein and a make-your-own halo-halo bar.

And if you can't join us, you can still try White's take on Asian food by making his classic, crunchy shrimp toasts at home (get the recipe).