By Melody Yuan
November 23, 2022
Steven Wong, proprietor of Aqua Finest Seafood Market
Steven Wong, proprietor of Aqua Finest Seafood Market shares his journey and what he is grateful for as a enterprise proprietor of one of many hottest seafood distributors within the Huge Apple.
From shiny black sea bass to giant king crabs laid out on ice, Aqua Best Seafood Market bustles within the early morning hours of downtown New York Metropolis. With a mission to convey the freshest and highest-quality catches to kitchens, proprietor Steven Wong is busy checking orders from prospects.
“We at the moment cater to greater than 250 eating places, lots of them being Michelin stars,” says Wong. His profitable enterprise had humble origins although, fueled by an immigrant mom’s eager for her favourite seafood dishes from residence.
“Aqua Finest truly began round 1986 beneath a unique identify by my mom,” says Wong. “When she first immigrated from China to the U.S., she actually missed meals from residence. She then realized that there have been many immigrants who have been dealing with the identical state of affairs.” Regardless of Wong’s father passing in 1987 and having to boost 4 kids on her personal, Wong’s mom persevered and started sourcing seafood from across the U.S. “It was a one-woman present,” recollects Wong. “She actually began from scratch. From Massachusetts to the shores of Virginia, she started promoting to eating places and smaller supermarkets and constructed Aqua Finest to what it’s now.”
Robust relationships that helped climate the storm
Because the second-generation proprietor, Wong has additional diversified the client base for Aqua Finest. “New York Metropolis is on the heart of all cuisines,” says Wong, ” and within the final 10 to fifteen years, we have been pushing extra towards that pattern.”
Wong’s constant problem is sustaining the logistics for his enterprise. “We’re continuously sourcing for several types of seafood that cooks are asking for as a result of a French restaurant goes to have very completely different requests than a Thai or Korean restaurant.”
The most important challenges got here abruptly, nonetheless, first with former President Trump’s commerce warfare after which with the onset of COVID-19. Wong’s robust relationship with East West Financial institution ensured that monetary issues have been taken care of all through these hardships. Having been part of Wong’s seafood enterprise from the start, East West Financial institution understood the Wong’s predicament. “Our relationship with financial institution managers and mortgage officers have been essential,” says Wong, “as a result of anytime we had a big accounts receivable or accounts payable that wanted to be processed shortly, we knew we may choose up the telephone and communicate on to somebody we knew. This degree of belief and relationship helped us really feel extra comfy in making choices.”
With the pandemic, Wong noticed, “a variety of nations shut down, there have been much less worldwide flights and but we nonetheless needed to keep the identical degree of high quality, freshness and selection to the town.”
Wong attributes the power to beat the enormous wave of logistical challenges that drowned many meals companies to his relationships. “I do know it sounds cliché, however {our relationships} with enterprise companions have been actually necessary. We imported and exported all around the world and our enterprise companions would offer one of the best product that they had, and we might in flip ship them one of the best lobsters we had.”
Thrilling seafood eating tendencies in New York Metropolis
The pandemic formed many alternative tendencies and one noticeable meals pattern has been residence cooking with seafood. “Earlier than COVID, I feel folks have been just a little insecure about cooking seafood at residence, however with the lockdown, I’ve seen much more folks get adventurous and cozy with it.” says Wong. Whether or not it is DIY sushi or whipping up some scrumptious clam pasta at residence, it is a pattern that excites Wong.
Just lately Wong’s award profitable restaurant, Essex Pearl, participated within the annual Taste of Asia occasion in New York Metropolis the place they featured a recreation of the normal lobster roll. “It was a lot enjoyable,” says Wong, An entire twist from Maine’s lobster roll, Essex Pearl’s lobster roll featured components comparable to pickled chilies, fried shallots and sauces with daring taste profiles. “When was the final time you truly tasted one thing model new? Within the culinary world proper now, you’ll be able to create a brand new and wonderful taste profile and that is what Daniel Le, my enterprise companion and govt chef at Essex Pearl has finished. It is all very thrilling as a result of there’s a variety of buzz about our lobster roll being one of the best in New York Metropolis proper now.”
Wong believes creativity, innovation, and a transparent understanding his audiences have led to his success. “Anybody can begin a enterprise, however you could perceive what your viewers needs and who your prospects are,” says Wong. “You have to plan rigorously and perceive your services or products in an effort to promote to the appropriate folks. I promote myself on high quality and repair. I am not a worth pushed firm the place I will go low-cost, however I’ll assure good high quality seafood.”
Cuisines connecting East and West
Wong believes that meals can bridge cultures throughout East and West in addition to generations. “At Essex Pearl, for instance, we predominantly have eccentric Southeast Asian taste profiles, however we additionally use western components like Mediterranean Sea Bass as a substitute of an Asian fish to recreate dishes.” By doing so, Wong hopes that persons are capable of finding consolation and familiarity, but additionally pleasure in new flavors. “We need to maintain utilizing genuine flavors and creating a possibility for folks to method and perceive new meals. You possibly can come to Essex Pearl and principally transport your self to Southeast Asia whereas being in New York. That is the kind of bridge we create.”
Wong believes that meals can bridge cultures throughout East and West in addition to generations. “At Essex Pearl, for instance, we predominantly have eccentric Southeast Asian taste profiles, however we additionally use western components like Mediterranean Sea Bass as a substitute of an Asian fish to recreate dishes.” By doing so, Wong hopes that persons are capable of finding consolation and familiarity, but additionally pleasure in new flavors. “We need to maintain utilizing genuine flavors and creating a possibility for folks to method and perceive new meals. You possibly can come to Essex Pearl and principally transport your self to Southeast Asia whereas being in New York. That is the kind of bridge we create.”
Video initially produced by Eater in 2020
For Wong’s mom, Aqua Finest allowed her to discover a approach to entry and share a style of residence. “My mom is a shellfish individual, so clams all the time reminded her of her hometown.” Regardless of being generally known as the “lobster sourcerer” of New York Metropolis, Wong’s favourite seafood dish is definitely manufactured from mussels. “Consider it or not, I like my mother’s mussel dish that makes use of easy components like garlic, fish sauce, sesame oil and soy sauce. However I’ve by no means been in a position to recreate it.” Wong loves the odor and taste of the dish that evokes nostalgic emotions. “You recognize, that dish is initially from my mother’s hometown, a spot the place I by no means grew up in, so the dish itself is a connection to her heritage that is now intermingled with reminiscences of my childhood.”
