Chowhound Presents: Table Talk with Chef Zachary Golper of Bien Cuit

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Momofuku ssam-influences? [moved from Manhattan board]

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General Discussion

Momofuku ssam-influences? [moved from Manhattan board]

guttergourmet | | May 21, 2007 07:18 PM

Gotta love David Chang-well deserved James Beard award. But I couldn't help thinking of those he may have drawn influence from. The uni with tapioca and whipped tofu reminded me of the oysters and pearls at per se although I think Sushi of Gari came up with the whipped tofu on sushi idea first. The incredible hams reminded me of the ham tasting at Bar Americain-Bobby Flay. The banh mi was first rate though still second to the one I had the day before from Banh Mi Saigon Bakery on Mott Street. The chawan mushi with caviar was good but not up to Ushi wakamaru's authentic version and I still have to go back to try Soto's version. All in all a great menu but is anything original anymore?

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