David Chang

Has there been a chef more roundly met with reverence and enthusiasm, or one made more squeamish by all the fuss, than David Chang? The executive chef and owner of a small empire of ragingly popular Manhattan ventures—his fifth, Má Pêche opened in April 2010—has amassed a staggering pile of accomplishments, accolades and awards, all before his 40th birthday. Between the Michelin stars (two, for Momofuku Ko), James Beard Foundation Awards (three wins, for Rising Star Chef, Best New Restaurant and Best Chef), magazine profiles and other superlatives (he’s both “One of the most influential people of the 21st century,” and one of “One-hundred people changing America,” per Esquire and Rolling Stone, respectively), it could feel like a capsizing amount of hype. But since opening Momofuku Noodle Bar in 2004, Chang has always kept his focus smack on the food. And it’s exacting, from the pork buns at the Noodle Bar to the steak frites with rice fries at Má Pêche. In 2009, the Momo meister published his first cookbook, Momofuku, with Peter Meehan; naturally, it was a smash. View additional work credits on MyFDB.

David Chang in Ko’s Kitchen, 2010
Image © Momofuku Holdings

More From David

March 4, 2010

Chef David Chang's Marine Muses

The South Korean female sea divers known as haenyeo comb the beds of the East China Sea for conch, abalone and uni—prized items on western menus. New York-based, Korean-American chef David Chang of Momofuku restaurant fame explains the unique characteristics of these deep-sea delicacies. Click here for Chang's provocative recipes using these ingredients.

Conch

Chang says: “Conch to me tastes sweet, and I’ve actually only had it in the Caribbean, where they serve it in stews or as fritters––but its use is limited by access to the ocean. If you can't see the ocean, don't eat the conch! It's delicious raw, and it's also delicious cooked.”

Abalone (sea snails)

Chang says: “Abalone shell resembles lacquered pearl, which is absolutely beautiful—sometimes we’ll use the shell as an actual dish at Momofuku. People would explore abalone more in cooking if it wasn’t as expensive as it is. If you cook it, it can have the texture of cooked octopus—very nice and soft.”

Uni (sea urchin)

Chang says: “Uni from the sea and not dipped in a chloride solution is one of the great pleasures in life. The best way I have had it is picking it straight from the water off the coast of Santa Barbara, California, taking a pair of scissors, cracking it open and eating it right there.”