The Foodie 'Breastaurant'
June 11, 2014
It has boobs—and foodie appeal.
January 13, 2011
David Chang is the coolest thing that has ever happened to the pork bun. Char siu bao are the classic Cantonese-Chinese appetizer, ubiquitous in dim sum houses around the world. They’re also the signature dish for Chang’s impossibly hip restaurant in Manhattan’s East Village, Momofuku. Chang’s cookbook, one of the best-selling of last year and also called Momofuku, contains a recipe for the pork bun that references many totems of pop culture, including Peking duck and blaxploitation films.
Against celebrity chefs.
May 01, 2006
'Don't like it!" my two-year-old pronounced over his bowl of homemade rice pudding the other day. This is the rice pudding into which I had (lovingly! painstakingly!) added hand-grated Vietnamese cinnamon and organic raisins. Budding food critic that he is, he reminded me of how a chef's life can be a total drag: Regardless of how delicious your concoction, your success depends entirely upon the whims of your diner's taste. That's the way it used to be, at least. Now? Not so much.