News from Má Pêche: David Chang Does Dim Sum

David Chang and his executive chef at Má Pêche, Paul Carmichael, have designed a dim sum menu
David Chang and Paul Carmichael, a semi-finalist for the James Beard Foundation's Best Chef NYC, have introduced a dim sum menu at Má Pêche.

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: 

 passed plates

*subject to availability*

pickles

duck fat challah

cheesy biscuits

broccoli salad

fish sauce egg

black bass and foie

razor clam ceviche

avocado crab dip

spicy apple

cod fish fritters

shrimp balls

See the rest of Má Pêche’s menu.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.

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