How Chef Eric Sze Is Changing the Game for Taiwanese Food in NYC Eater New Guard
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Date: 2021-05-05
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Comments and reviews: 9
sandwhich1050
Love the attitude. And honestly I think we're missing out on some really great dishes if people from other cultures, be it Indian, Taiwanese, African, Persian, or whatever, follow the precedents set by chefs from their culture who came before. Just because hasn't been done before, doesn't mean it won't be successful. That said though, it's kind of the attitude that any chef designing a menu not based on someone else's desires (i. e. owner/business partner/etc) would have anyway.
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Love the attitude. And honestly I think we're missing out on some really great dishes if people from other cultures, be it Indian, Taiwanese, African, Persian, or whatever, follow the precedents set by chefs from their culture who came before. Just because hasn't been done before, doesn't mean it won't be successful. That said though, it's kind of the attitude that any chef designing a menu not based on someone else's desires (i. e. owner/business partner/etc) would have anyway.
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Michael
I grew up with blood sausage in a Polish household and I have tried lots of different kinds from different cultures. All of them have the same problem. The first few bites are fine and then iron in the blood really becomes too much for me to handle.
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I grew up with blood sausage in a Polish household and I have tried lots of different kinds from different cultures. All of them have the same problem. The first few bites are fine and then iron in the blood really becomes too much for me to handle.
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food
That is a healthy and nice looking chicken. I usually buy mine from france no GMO, no antibiotics, additives, free range and you can see how healthy the bird is by the fat in the skin, it should be yellow. Then you know it's going to taste great.
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That is a healthy and nice looking chicken. I usually buy mine from france no GMO, no antibiotics, additives, free range and you can see how healthy the bird is by the fat in the skin, it should be yellow. Then you know it's going to taste great.
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Richard
I really love that last point he makes - diluting elements of food culture to cater to a wider audience vs transmitting and sharing something personal and meaningful. Clearly he s made the right choice. Can t wait to try everything he makes.
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I really love that last point he makes - diluting elements of food culture to cater to a wider audience vs transmitting and sharing something personal and meaningful. Clearly he s made the right choice. Can t wait to try everything he makes.
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Al
of undisputed origin; genuine. -Oxford Dictionary
Dude categorize your cooking however you'd like, but there's no need to attach the severely twisted meaning of a word in an attempt to lend your cooking credibility because clearly is awesome.
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of undisputed origin; genuine. -Oxford Dictionary
Dude categorize your cooking however you'd like, but there's no need to attach the severely twisted meaning of a word in an attempt to lend your cooking credibility because clearly is awesome.
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Christopher
Yo! This! 100 percent this i got to travel alot when I was younger I care more about what you enjoy cooking then anything else I love when I can truly experience new things more so then what I should expect for groups of people
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Yo! This! 100 percent this i got to travel alot when I was younger I care more about what you enjoy cooking then anything else I love when I can truly experience new things more so then what I should expect for groups of people
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Andrew
I m Taiwanese and generally the food I prefer eating in Taiwan is Chinese food. Because Taiwanese generally have a more sweet based palette. All the stuff he made here is ok but nothing I d actually go out my way to buy.
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I m Taiwanese and generally the food I prefer eating in Taiwan is Chinese food. Because Taiwanese generally have a more sweet based palette. All the stuff he made here is ok but nothing I d actually go out my way to buy.
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Jimmy
I'd buy food from this guy, he's making it his way whether you like it or not. I dig that.
Would run my restaurant/eatery the exact same way - dishes I grew up with, what I like, you don't like it? Hit the road.
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I'd buy food from this guy, he's making it his way whether you like it or not. I dig that.
Would run my restaurant/eatery the exact same way - dishes I grew up with, what I like, you don't like it? Hit the road.
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Kathy
Best of luck on the new place! Beautiful food. even if a person might not care for everything on the menu, appreciate the story behind it. Try it. and if you don't like it spit it out. politely.
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Best of luck on the new place! Beautiful food. even if a person might not care for everything on the menu, appreciate the story behind it. Try it. and if you don't like it spit it out. politely.
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