5 Reasons David Chang's On Top
Eight years after opening his flagship restaurant, Momofuku Noodle Bar
the East Village, David Chang is still on top of the food world and only
restaurant set to open in Sydney, Australia).
of articles will come up, most raving about his superstardom.
star-hungry bastards, he despises such articles, but in spite of that,
here's another one to add to the list.
Let me count the ways in which he is so awesome (in no particular
to the online world on June 7 and officially hit newsstands and
week ago (June 22). What is it? It's his very own quarterly food-based
magazine. Each issue will focus on one food topic alone that will be
explored through a variety of subjects, i.e., art, anthropology,
etc. And since it is David Chang, expect lots and lots of cameos. The
issue's already got the likes of Ruth Reichl, Anthony Bourdain, and
The theme of issue one is ramen, and here are some articles you will
Oh yeah, and if you despise paper, there's an iPad app for it too.
yet? They are simple but the stuff of dreams: bun, pork belly,
cucumbers, and sweet hoison sauce. Put eating them on your bucket list,
you haven't done so already. Get them at either Momofuku Noodle
sweet shop originally surfaced in 2008 adjacent to Momofuku Ssam Bar and
since expanded to locations in Midtown and Billyburg. Aside from the
named items that can be found on the menu -- Crack Pie and Compost
there's Cereal Milk Soft Serve. It tastes like leftover milk from your
cereal bowl infused with cornflake cereal. It's genius!
some serious swag
food items from Milk Bar, totes, and even cooking sauces modeled after
very sauces used in his restaurants (sold exclusively at
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