Entries tagged with 'Momofuku'
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Photograph courtesy of Kathryn Yu's Flickr photostream Well, it's not like Serious Eats' Robyn Lee was a talking head on No Reservations, but you do see the back of her head on the show. FoSE Kathryn Yu captured the moment. There's Robyn in the background having lunch at Momofuku Ssam Bar. Update: Highmtn pointed out this photo in Robyn's Flickr stream. Thanks! Strangely appropriate, as the episode had to do with food porn, which Robyn excels at. Bourdain talks about food porn in this blog post and in this video with David Chang, where Bourdain says: It's anti-food in a sense. This is the thing with the food nerds—they're your most loyal followers. They spread the gospel, for sure,...
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Crispy lamb filets with chili cumin from Szechuan Gourmet. Photograph taken by Kathryn Yu Wall Street Journal food writer Raymond Sokolov poses this very question as he decries the dearth of both high-quality, high-end Chinese restaurants in America and contemporary non-Chinese chefs in American kitchens who rarely look to China for inspiration. Is he right? I have an opinion, but I'm sure many other serious eaters do as well....
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Charlie Rose interviewed David Chang last night for a full hour. It's a great dialogue in that inimitable in-depth Charlie Rose style. The video is an hour long, but well worth watching if you have the time. Video after the jump, plus a bonus video of Chang making pickled eggs on The Martha Stewart Show....
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I know many of you are probably sick of reading about Momofuku chef David Chang (as he himself probably is), but his quote in The New Yorker about his current relationship cracked me up: "I’m finally dating somebody that I don’t hate her guts,” he says. “We had dinner yesterday and I was like, I don’t hate you at all! You know?” His girlfriend is also Korean-American, and was also raised to be brilliant at something—where he played golf, she played the violin. She now works in the advertising department of Microsoft. She seems to tolerate him amazingly well. “I am the worst boyfriend ever,” he says. “I’m high maintenance. I mean, you have no idea how high maintenance." The...
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Apropos of almost* nothing, I give you this: David Chang is the RZA of chefs, and Momofuku is his Wu-Tang Clan. Chang leads a crew of like-minded foodslingers, each of which he wants to help make a star in his own right. Hip-hop mastermind RZA did the same with the Wu, helping O.D.B., Ghostface, Method Man, Raekwon, etc., spin off successful solo careers. Not buyin' it? Consider the evidence....
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"I don't believe in that whole superstar celebrity chef thing. I've worked in too many kitchens where the egos got in the way of the food. I appreciate the honor; it's amazing, but it's also surreal and absurd. Sometimes I feel like I'm on the Truman Show. I always considered myself one of the worst cooks in any kitchen I ever worked at." "I think our stuff is overrated. And now I sort of feel like a hypocrite because I'm doing less and less cooking and more business. I never intended this to happen. People say, 'Oh, he's a genius, he's so talented,' but it's all hype. Who cares about that fluff?" "My last good idea was my worst idea;...
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David Chang of NYC's Momofuku on what excludes tables from the possibility of receiving the money piece, extra-special treatment for otherwise randomly chosen non-VIP diners: "Poor orders were not considered - no sauce on the side people, no special requests, no well-done meats. If they didn’t know how to eat, they weren’t going to appreciate what we were putting on their plates."...
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David Chang was named one of the top ten chefs of 2006 by Food & Wine Magazine and his flagship restaurant Momofuku is one of the shining stars of New York's East Village restaurant scene, so he's no novice when it comes to attention from the press—but waiting for a review of his newest venture from Frank Bruni of the New York Times is a nerve-wracking experience nonetheless. Chang himself handicaps Momofuku Ssam Bar's chances at getting a starred review over at Eater: "Prune has one star – and that places rocks. This is where my money is: a review that says the restaurant is good enough, but not transcendent – a nice one-star. Some witty insights about the food,...
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We asked a handful of Asian noodle freaks about their recent favorites. Inside, some serious eaters dish out the tips. With a recipe from New York City's David Chang, a young chef on the rise known for creating his own killer noodle dishes. Dig in—slurping is encouraged!
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Dear David Chang, After another unsuccessful attempt at finishing a bowl of your Momofuku ramen (don't worry, it won't be my last attempt), I was inspired to design a t-shirt for you: xoxo, Alaina...
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