Issue 46: In the Kitchen with Michelin Chef Ronald Hsu
Ron shares his potstickers recipe and five must-have ingredients in his kitchen.
Heeey KP!
I am SO excited to share the very first feature of “In the Kitchen with…” the most talented, smart, kind and generous chef, husband, father and friend. Please welcome, Ronald Hsu from Lazy Betty (Atlanta), y’all! Ron’s accolades are too many to list here, but some highlights include earning a Michelin star in 2023 at Lazy Betty and maintaining its status in 2024. It certainly helps that he honed his chops as Creative Director of Le Bernadin (New York City) with Eric Ripert and in esteemed kitchens all over the world.
Ron grew up in A-Town working at his family’s restaurant — the pork and shrimp potsticker recipe below is from those good ol’ days! We love that Ron’s making them at home for his family today and thanks for sharing the recipe with us. You’re making mama Betty proud by modeling how to juggle work, food, family and friends with heART. Read on to learn what Ron would eat as his last meal and the biggest foodie influence in his life!
P.S. Back in the day I did some food writing, copywriting, recipe testing and even a tiny bit of styling, production and photography. I’ve missed the warmth, connection and love that is unique to writing about food. Get ready for more “In the Kitchen with …” issues and recipes to come!
In the Kitchen with… Ronald Hsu, Chef-Partner and Culinary Director of Lazy Betty
A foodie profile + recipe that reminds us why food is love.
An Atlanta native, Ron Hsu is Chef-Partner and Culinary Director of one-MICHELIN-star Lazy Betty in Atlanta. Lazy Betty is known for its creative tasting menus paired with an affable ambiance and service style. Since opening in March 2019, the restaurant has received great acclaim. Lazy Betty was awarded one MICHELIN star in October 2023, the guide’s inaugural year in Atlanta, and maintained its one MICHELIN star in 2024. The restaurant and Chef-Partners Ron Hsu and Aaron Phillips have received two James Beard Award semifinalist nominations – one for Best New Restaurant in 2019 and another for Best Chefs: Southeast in 2022. Lazy Betty was also named “Best New Restaurant" by Atlanta Magazine and has been covered by The New York Times, Travel Channel, Eater National, bon appétit, HuffPost, Condé Nast Traveler and more.
Prior to Lazy Betty, Hsu worked at New York City’s MICHELIN-starred Le Bernardin, where he served as Executive Sous Chef and then Creative Director. Beyond the restaurants, Ron is an advocate for equitable pay in the restaurant industry. He’s been featured in numerous publications about the topic and is also an active supporter of RAISE – a national network of restaurant owners committed to racial and gender justice. You can follow Ron on IG @chefhsu.
What are you cooking in the kitchen these days?
Right now I've been cooking a lot of lamb. I've been messing with different lamb recipes. I also have been cooking a lot of recipes from my upcoming cookbook (Spring 2026). So… all sorts of stuff!
What five ingredients must you always have in your kitchen?
I always try to have onions, garlic, and ginger. I also like cabbage a lot. And you know, most people would probably find this surprising, but I usually like to buy a roast chicken from the grocery store. Because you can turn that into a myriad of other dishes.
How does being Malaysian Chinese influence your cooking today?
I would say that as much as Malaysia is a melting pot of other southern Asian cultures, my style of cooking is also a hodgepodge of different cultures. My family is from Malaysia, but they're from southern China, like two generations ago. It’s not that Malaysian food itself really influences me that much, but the bigger picture idea of the melting pot and multiple influences.
Who is your biggest foodie influence?
Definitely Jackie [Hsu’s wife] influences me a lot. She has a very different perspective. We both love food a lot, but we love food for different reasons. And because of that, it's a big influence on me? If someone has a similar point of view as me, it's not going to influence me as much, right?
What would you choose as your last meal?
Something with rice. Probably a very good bowl of fried rice.
What favorite recipe are you sharing with us today?
I love this “Pork & Shrimp Potstickers” recipe because I've been making it since I was a child. Making dumplings has been a very big influence on my life. It was something that I had to do almost every Saturday as a child in my parents’ restaurant and it taught me a lot of life lessons – like teamwork in a kitchen and the value of camaraderie in a restaurant. Now, it's something I’m passing onto my family. I've been making these since I was eight or nine, and now I'm 43 and at this full circle moment making them with Calliope [Hsu’s daughter] and Jackie.
This interview was recorded in-person, transcribed and edited for length and clarity.
H Mart Happiness: What’s your favorite product and why?
“Oh, that's a good one. Let me think… oh, man! I like all the cool chip options that they have. I think there's one that's like a honey butter chip which is awesome. All the various chip flavors – anything that's exotic. You know, like the shrimp-flavored chips I love or squid. You generally don't find these in a Kroger, Publix or Whole Foods!” - Ronald Hsu
What’s your favorite H Mart product? Share the love and leave a comment!
Crispy Crust: Original art and poetry from an unhypenated life.
Back in September, I painted this group of 배 (Korean pears) with watercolor and a free hand — inspired by the incoming delicacies of fall and winter fruit. I’m not an “artist” in the traditional sense, so yes the shape and color of this beloved fruit is a bit off. But you get the gist! 배 also inspired some new adventures ahead… meet Bae Retreats! I hope you’ll check it out and let me know what you think. There is only one spot left for our first “Back to your Nature, Ladies!” Winter Retreat this Jan 31-Feb 2 in the Blue Ridge Mountains of North Georgia. Escape to nature with us and just be with Bae!
Love, Sarah
Chef!!!!
Drooling while reading the entire post 😍🤤