3 ms·

I enjoy this person's enthusiasm, but I am skeptical of his method and conclusions. If you have to fly seafood around the world it's not the best seafood any mo

I enjoy this person's enthusiasm, but I am skeptical of his method and conclusions. If you have to fly seafood around the world it's not the best seafood any more. Statements like "There's no Southeast Asian food that I can find ... but if it exists it's probably really good" raise their doubts. Using the F word for emphasis in every sentence raises doubts. Some things I can definitely agree with. Being in Italy drives me crazy too. I think you could make a fortune opening a decent Chinese (or really decent any non-Italian cuisine) restaurant in Rome. Because everything built around pasta in every single restaurant really gets old.

boyd 10y ago
While the style raised doubts for me too, I then saw the byline and realized, well, he can get away with it. For context, the author is David Chang (https://en.wikipedia.org/wiki/David_Chang https://en.wikipedia.org/wiki/David_Chang), who has – amongst other accolades – a 2-star Michelin restaurant. Aside: I also find it very awesome that David Chang made a GenBank reference in this article. :)
- gxs 10y ago
  Disagree that he can get away with it. Michelin star or not, this guy wouldn't have a modicum of main stream recognition if it weren't for Anthony Bourdain giving him his 15 minutes of fame. If you watch the Mind of a Chef series where he is featured in the first season, you get the sense that he has a chip on his shoulder regarding asian cuisine. That's fine and maybe well deserved, but I wouldn't get this kind of advice from someone so blatantly biased. Especially someone who brags about the Japanese sending their "very best cooks to train in Europe" who then subsequently tries to belittle some of the world's top food destinations that happen to be in Europe.