![]() ![]() ![]() ![]() After 15 years spent in the public eye, Chang has transcended his place in the so-called “bad boy” chef generation, and is now a leader in the restaurant industry. He’s now attached to some 15 restaurants spanning NYC to Toronto to Sydney (not counting his growing Fuku fried chicken enterprise), is the figurehead of a media and entertainment company, and, thanks in part to well-reviewed shows on PBS and Netflix, has become a recognizable public figure, even among those who have never eaten his food. In 2004, Momofuku Noodle Bar, a ramen joint in NYC’s East Village, ushered in a style of restaurant that’s now recognizable everywhere: food that emphasized “what cooks really wanted to eat” with little regard for existing conventions unabashed loudness and a maniacal attention to detail and deliciousness, perhaps best encapsulated in its signature dish, a pork-belly bun that would be imitated across the country.Īlong with Momofuku’s rise has come Chang’s own. David Chang changed the way America eats. ![]()
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