"davidchang" news and stories

Style.com and it's men's site, men.style.com, have been all about the edible goodness lately. Earlier in the week, Style.com posted a fun slide show that features a number of people from the fashion and style world showing off their favorite holiday recipes (I'm particularly drawn to the recipe for Boerenkool Stamppot, aka Kale Hash, from Viktor Horsting and Rolf Snoeren).

Today, I got wind of a video that men.style.com did with David Chang, chef/owner of the Momofuku empire, as he wandered around New York City's Kitchen Arts and Letters bookstore (I made a pilgrimage to that shop last February and it was like I had suddenly arrived at nirvana, right there on Lexington Avenue). It's a great video, because Chang is intensely passionate about cookbooks and doesn't feel the need to hide his appreciation for all those talented chefs who have come before him.

Who knew that food was so fashionable!

Ladies and gentlemen ... I've traveled over half of New York City's East Village slurping ramen noodles and broth. From Minca Ramen Factory to the city's first truly Japanese ramen-ya, Ramen Setagaya, to David Chang's self-professed "... crappy Pan-Asian ramen made for round-eyes," I have been on the front lines of New York City's so-called ramen wars. So ... ladies and gentlemen ... if I say I am a ramen man you will believe me.

As a ramen man I had been steadfastly waiting for the opening of the East Village outpost of Japan's Hakata Ippudo ever since reading about it on Rameniac. I longed to taste the much heralded soup of the Ramen King Shigemi Kawahara. Ladies and gentleman ... let me assure you it was worth the long wait for Ippudo NY to open. Upon my first visit I was so overcome by the springy noodles and the richness of the long-cooked pork-bone broth in the Shiromaru ramen that I was unable to take a photograph, lest I be separated from my first encounter with ramen ecstasy.