Enjoy the bold, spicy flavors of Hunan cuisine, right here in Boston.
Head Chef
Wei Ding
Chef Ding is an award winning chef from Changsha, the capital city of Hunan, China. He was Executive Chef at Huatian Hotel 华天酒店 , the famous 5-star hotel located in Changsha.
In 2010 Chef Ding founded his first restaurant, Kuai Le Xiang Ju 筷乐湘聚, in Changsha, and expanded to 15 locations in China. With that success, he and his family moved to America to bring authentic Hunan cuisine to Boston.
What customers are saying
"I'm from Hunan, and have lived in Boston for the past 6 years. This is the most authentic Hunan food I've had in America."
Head Chef
De Wu
Born in Changsha, Hunan, China, Chef Wu started his career as a professional chef at the renowned Mao’s Restaurant 毛家饭店 , one of the Top 100 restaurants of China (fun fact: Mao Zedong was also born in Hunan, just 75 miles from Changsha).
In 2016, Chef Wu immigrated to Boston and worked as Head Chef at Sumiao Hunan Kitchen in Cambridge. In 2020 Chef Wu partnered with Chef Ding as co-founder of My Happy Hunan Kitchen.
Our Menu
Hunan cuisine is famous for its bold, spicy flavors. Whereas Sichuan cuisine is characterized by the seductive, numbing spice of Sichuan round peppers 花椒, Hunan cuisine is characterized by the robust, peppery spice of red hot chili peppers 红辣椒.
But don’t worry. We have plenty of dishes that are not spicy. And you always want to pair Hunan cuisine with white rice to take off the heat. If you want to cool down even faster, try our milk tea.
