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Restaurant Review: Momofuku Ssam Bar Keeps Evolving Under a Singaporean Chef

Restaurant Review: Momofuku Ssam Bar Keeps Evolving Under a Singaporean Chef

A steamed Chinese bun filled with white sturgeon caviar and bacon-ranch dressing.
Reporter’s Notebook: An Olympic Challenge: Eat All the Korean Food That Visitors Won’t

Reporter’s Notebook: An Olympic Challenge: Eat All the Korean Food That Visitors Won’t

It is snow crab season in South Korea, but many foreign visitors to the Olympics have seemed to be skipping such culinary specialties.
Reporter’s Notebook: An Olympic Challenge: Eat All the Korean Food That Visitors Won’t

Reporter’s Notebook: An Olympic Challenge: Eat All the Korean Food That Visitors Won’t

It is snow crab season in South Korea, but many foreign visitors to the Olympics have seemed to be skipping such culinary specialties.
Review: David Chang in the Comfort Food Zone on Netflix

Review: David Chang in the Comfort Food Zone on Netflix

In the new Netflix show “Ugly Delicious,” the chef David Chang takes on topics as conventional as pizza, barbecue, fried chicken and Chinese cooking.
Letter 50: Get to Know Your Overqualified Uber or Ola Driver
Restaurant Review: The David Chang Restaurant Almost Nobody’s Heard Of

Restaurant Review: The David Chang Restaurant Almost Nobody’s Heard Of

Daily menus, including unusual wines by the glass, are written in notebooks.
An Appraisal: Joël Robuchon Rewrote the Rules of Fine Dining

An Appraisal: Joël Robuchon Rewrote the Rules of Fine Dining

Mr. Robuchon came closer than anyone to mastering a formula for winning Michelin stars.
Critic’s Notebook: Why David Chang Matters

Critic’s Notebook: Why David Chang Matters

The restaurateur David Chang at Momofuku Ko, in New York.
Truffles, Crab and Caviar: Preparing for New Year’s at the Warehouse of Expensive Eats

Truffles, Crab and Caviar: Preparing for New Year’s at the Warehouse of Expensive Eats

Ian Purkayastha, the owner of Regalis Foods, which sells specialty foods, holds a Norwegian king crab inside the company’s warehouse in Queens.
Restaurant Review: Why Does This Fancy Shopping Mall Smell Like Street Meat?

Restaurant Review: Why Does This Fancy Shopping Mall Smell Like Street Meat?

Pork and other meats are cooked on a vertical rotisserie, shawarma-style, at David Chang’s Bang Bar.
Kawi, From Momofuku, Takes Korean Food Head On

Kawi, From Momofuku, Takes Korean Food Head On

The cuisine was always crucial to David Chang’s empire, but at Kawi, the chef Eunjo Park brings it front and center.
For Celebrity Chefs, Politics Proves Precarious

For Celebrity Chefs, Politics Proves Precarious

Three New York restaurateurs — David Chang, José Andrés and Christina Tosi — pleaded with the developer Stephen Ross to cancel a fund-raiser for President Trump.
For Celebrity Chefs, Politics Proves Precarious

For Celebrity Chefs, Politics Proves Precarious

Three New York restaurateurs — David Chang, José Andrés and Christina Tosi — pleaded with the developer Stephen Ross to cancel a fund-raiser for President Trump.
Momofuku’s Secret Sauce: A 30-Year-Old C.E.O.

Momofuku’s Secret Sauce: A 30-Year-Old C.E.O.

Marguerite Zabar Mariscal, who started as an intern in 2011, is a guiding force with David Chang as they expand a restaurant empire.
Momofuku’s Secret Sauce: A 30-Year-Old C.E.O.

Momofuku’s Secret Sauce: A 30-Year-Old C.E.O.

Marguerite Zabar Mariscal, who started as an intern in 2011, is a guiding force with David Chang as they expand a restaurant empire.