Destination Dumplings
Tristan Chin-Fatt and Deon Whiskey,
friends who grew up together in Queens,
started a modern handmade dumpling businesses
out of the Entrepreneur Space. The
venture combines their dual experience in
the restaurant industry with their heritage
and love of New York City.
He said the dumplings are a platform to
showcase the city’s cultural diversity, as well
as their own. Chin-Fatt is Chinese-Jamaican,
so customers will find both a classic pork
and chive dumplings and a Jamaican jerk
chicken version on the menu.
18 JULY 2 0 1 9
Chin-Fatt said joining the incubator
helped keep costs down and grow during
the first years of business. They take a traditional
approach to flavor and production.
They don’t use any machines; they make
the fillings by hand — hundreds of pounds
a week — and produce 15,000 hand-folded
dumplings a week.
“All the dumplings are made by hand and
with love and care,” Chin-Fatt said.
The duo sell their dumplings at Citi Field.
Next, with help from the Entrepreneur
Space staff, they are looking for a brickand
mortar location in the area so “our
customers can find us throughout the entire
year,” said Chin-Fatt.
FOOD + DRINK
Photo by Tristan Chin-Fatt Photo by Paulo Salud
Destination Dumplings
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