News from Má Pêche: David Chang Does Dim Sum
Recipe of the day
It finally happened! David Chang and Má Pêche executive chef Paul Carmichael have collaborated on a dim sum menu at the midtown outpost of Momofuku. The announcement follows the recent nomination of Carmichael as a semifinalist for the James Beard Foundation’s Best Chef in New York City. In addition to Má Pêche’s current dim sum-inspired a la carte dishes, the new “passed plates” will be served at Momofuku from the same roving carts found in classic dim sum restaurants.
With dishes like black bass and foie, razor clam ceviche, spicy apple, and cod fish fritters, the menu from Chang and Carmichael is unsurprisingly a touch more complex than traditional dim sum. Eater NY reports that Chang has been rather enamored of dim sum lately, so it was only a matter of time before the chef brought dim sum to Momofuku. The new dim sum menu is as follows:
*subject to availability*
duck fat challah
fish sauce egg
black bass and foie
razor clam ceviche
avocado crab dip
cod fish fritters
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.
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