tag:blogger.com,1999:blog-29438984.post1337815827962838393..comments2011-12-29T11:27:46.178+08:00e_ting / e 婷http://www.blogger.com/profile/17021813161758247064noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-29438984.post-20467724061617467772011-12-29T11:27:46.178+08:002011-12-29T11:27:46.178+08:00Fernando - Maybe when it comes to matters of the palate, I still live in the past. My head loves the ideas that I&#39;ve been exposed to via the meals I&#39;ve had on this trip (in particular Daniel Patterson at Coi, Jose Andres at e, the Momofukus by David Chang and Rene Redzepi at Noma) and they are definitely changing the game. I appreciate that, but perhaps we live in a time where these guys are the pioneers, and either a) I&#39;m not yet used to how things taste because the combinations are so new (e.g. in my mind, a guabao dough cannot be the density of a burger bun - it just doesn&#39;t &quot;work&quot; for me), or b) they haven&#39;t worked their kinks out yet. Anyway, IRL I say this all the time, but for some reason have never written it on my blog - no experience is a bad experience if there&#39;s something new to see - the blog documents my thoughts after my experience.<br /><br />Cara, Niamh, Lizzie - would love to know what you guys think of your respective &#39;new&#39; Momofuku experiences when you try them!Janice, aka e_tinghttp://www.blogger.com/profile/06767791378980354563noreply@blogger.comtag:blogger.com,1999:blog-29438984.post-56719949329143643262011-12-29T10:54:55.826+08:002011-12-29T10:54:55.826+08:00There&#39;s probably no chef that inspires me more at the moment than David Chang - largely because of how he plays with the idea of authenticity. If you&#39;ll forgive me for waxing post-modern, he problematices the discourse of authenticity.<br /><br />Which, of course, brings me to the Pork Buns. Like you, I loathe over-saucing. But, I&#39;m not sure the buns, as you describe them would have troubled me. In fact, if they &quot;look&quot; like a Taiwanese bun but &quot;eat&quot; like an American burger bun, that makes me more interesting to me than if they had been authentic GuaBao.<br /><br />If I had the skills, I&#39;ve love to make something that looks like MuShu (pancakes for Peking Duck) but ate like a maize tortilla.<br /><br />Anyway, great review; you&#39;ve challenged me to think more about the food I experience - again.fernandohttp://www.fernandogros.comnoreply@blogger.comtag:blogger.com,1999:blog-29438984.post-9693663697815256342011-12-29T03:22:32.226+08:002011-12-29T03:22:32.226+08:00I only went to Noodle Bar and thought the pork ramen was the best thing ever. Then again we don&#39;t get much in the way of Ramen in London. I&#39;m definitely hitting Ma Peche for that fish soon, just your description had me drooling a bit.Lizziehttp://www.blogger.com/profile/07152329184111658897noreply@blogger.comtag:blogger.com,1999:blog-29438984.post-60188034779891564532011-12-28T20:06:54.376+08:002011-12-28T20:06:54.376+08:00Really interesting to see your take on it! I&#39;ve still not been but hope to go soon.<br /><br />Cara - Ben Greeno is chef in Sydney. Hope to get there this year too (delayed from last year!)Niamhhttp://www.eatlikeagirl.comnoreply@blogger.comtag:blogger.com,1999:blog-29438984.post-69571430281027819942011-12-28T12:28:51.238+08:002011-12-28T12:28:51.238+08:00Will be interested to try out the Momofuku in Sydney (although would love to check out the NYC empire of course - v jealous). Those steak frites look amazing and also coveting your peachy Chanel bag!Gourmet Chickhttp://www.blogger.com/profile/15550630880349913974noreply@blogger.com