Chang: You look at menus all over the place, like a French restaurant. Look at any three-star Michelin restaurant in America and there are Asian influences, Spanish influences, all over—a very global menu. It just shows you how categories fail to really describe the food. But going back to grits and Southern flavors it was a lot about imagining what if our ancestors moved to Charleston, South Carolina—would they not be using Anson Mills grits? Would they not be using the local shrimp? Would they not be using butter in their food? Of course they would, eventually. That’s how food evolves. And vice-versa. What if people from the South moved to Korea? How would they replicate certain flavor profiles? For us it was a matter of trying to figure out what food might taste like—it was a little bit of a leap of faith. That’s how a lot of the recipe took place.
“The Momo Touch: Talking with Momofuku’s David Chang and Peter Meehan” (via bemusings)
