Chef of the week – David Chang
Executive chef and owner of the Momofuku restaurant empire, which spans New York, Sydney and Toronto, David Chang started his culinary career at Mercer Kitchen and Craft before moving to Japan to work in a soba noodle shop. Japanese street food got under his skin and in 2004 he opened Momofuku Noodle Bar in New York’s East Village. Since then Chang’s American take on Asian street food classics, such as ramen and pork buns, has won him a huge following and lots of awards. But which restaurant impresses this James Beard Foundation Awardee, San Pellegrino World’s 50 Best Restaurants Veteran and GQ Chef of the Year?
We’ll reveal all on January 2nd 2013 but here’s a clue from Chang himself: ‘It’s as old-school as it gets, there’s nothing in the kitchen except charcoal and a box of rice.’