Pei Chung, a 34-year-old Brooklyn woman, has become notorious for her alleged dine-and-dash crimes at multiple high-end New York City restaurants, leading to her arrest seven times since late October of last year. Despite the repeated legal consequences, she has continued to publicly share her escapades, often mocking law enforcement on social media platforms.
The incidents involve Chung visiting upscale dining locations, racking up substantial bills, and then refusing to pay. She often presents herself as a food influencer, claiming to offer publicity in exchange for free meals. Her actions led to two arrests over a single weekend in November, after which she posted photographs from the restaurants on her social media the following Monday.
Chung's deceptive appearance, described by Joy Panics, the manager of Sea Thai, as well-dressed and sophisticated, contributed to her fraudulent scheme. She was reported to spend hours at restaurants, meticulously photographing her expensive meals, only to later refuse payment and create a scene. According to law enforcement, Chung has targeted various restaurants, including the Michelin-starred Francie and the legendary Peter Luger steakhouse, where she once offered sexual favors to avoid settling her bill.
The case has drawn attention not only for the brazen nature of the crimes but also for the subsequent online behavior exhibited by Chung. Her Instagram captions and blog entries showcase detailed reviews and professional-level food photography of meals she allegedly did not pay for. This has caused considerable frustration among restaurant owners and staff, especially because she continues to be released after her arrests.
Restaurant staff at multiple locations, already aware of her tactics due to media coverage, have attempted to process payments using Chung's provided credit cards, all of which were declined. When confronted by police, Chung's excuses included claims that the government owed her tax refunds, hence her inability to pay.
The impact of Chung's actions extends beyond the immediate financial losses for the restaurants. They underscore the challenges faced by the food service industry in dealing with fraud and the limitations of the justice system in deterring such repeat offenses. As the story unfolds, the hospitality community and law enforcement agencies are left seeking effective measures to prevent future incidents of this nature.
