Zoey Xinyi Gong (BS ’18, MS ’24) on Food Therapy, Chinese Medicine, and Cultural Storytelling

“As a Chinese person, I’m constantly frustrated with the fact that Chinese cuisine is so misunderstood and wrongfully labeled as ‘unhealthy.’ This couldn’t be farther from the truth,” she says. 

To battle this misconception, Zoey set out to introduce people to the benefits of TCM food therapy and her cultural foods by creating spaces showcasing the depths of Chinese culture in truly innovative ways. Co-founding The Red Pavilion in Bushwick, Zoey ultimately created a space that combined nightlife with wellness. 

Read more about Zoey’s journey in this interview from the NYU Alumni Newsletter.

What inspired you to combine TCM with your culinary expertise?

When I was studying at NYU, there were many opportunities to volunteer for chefs and food events. I took advantage of these and got involved in the food and beverage world. Nutrition has to be connected with culinary work—advising people to eat more vegetables and herbs isn’t useful unless they know how to prepare them well. From the start of my career, I knew I wanted to present my knowledge of nutrition and TCM through dinners and recipes. As a Chinese person, I’ve been frustrated by the misconception that Chinese cuisine is unhealthy. In reality, it’s incredibly nutrient-dense and deeply tied to healing traditions. Many modern health trends find their roots in TCM food therapy. Since so many people love Chinese food, I saw an opportunity to introduce them to TCM in an approachable way: through authentic, healing Chinese cuisine.

For those unfamiliar, how would you explain the connection between TCM and food therapy?

I co-founded The Red Pavilion with Shien Lee, an incredible Taiwanese American entertainment curator. We wanted to create a space that fused nightlife with wellness, all rooted in Chinese culture. By day, The Red Pavilion is a tea house serving herbal teas and healthy dim sum; by night, it transforms into a performance venue and cocktail bar featuring Asian artists and herbal-infused drinks. 

The idea was to show that embracing TCM doesn’t mean you have to live like a Zen monk and eat bland congee all day—you can have fun while taking care of your body. TCM is flexible, human-centered, and about balance rather than restriction. Since moving back to China, I’m no longer involved in running The Red Pavilion, but it’s in great hands with Shien, and I encourage everyone to visit!

What do you find most rewarding about blending education, community, and food therapy in your work?

When I was in New York, people would stop me on the street to share how TCM had helped them—how they chose to study it because of my work, or how their chronic symptoms had improved. Knowing that I’ve made a positive impact on someone’s life is incredibly fulfilling. Beyond that, I love showing people a different side of Chinese culture—one that goes beyond stereotypes or news headlines. Sharing the deep traditions, history, and healing wisdom of my heritage is my passion.