Austrian Surf & Turf (scroll through) - This is a world class dish: Austrian char cooked in Bees wax served with trout roe rolled in 🐝 pollen, jellied yellow carrot. Not only brilliant in execution but incredibly delicious. Genius. Restaurant Steirereck blew me away in all areas...without question exceptional cuisine worth a special journey. Excited to get cooking with some very talented women & men @the_gelinaz in Vienna #summerbock
Uni with chickpea hozon at @ko_ep looks simple, but actually isn't. It's been on the menu since Ko moved, but I still don't think a lot of people understand how deceivingly complex it is. So when @AmericanExpress and @TBrandStudio wanted to film the story behind it, we knew we didn't want to make your typical cooking video. What we made is this new 360* #amexplatinum experience that takes you through our process. It's a little weird and unexpected, but I'm excited to share this story in a new way. See what we made at nytimes.com/amexplatinum
My buddy @cookingissues came up with the most awesome culinary centrifuge of all time. It's great for professional kitchens and home use. Limited quantities available for pre-order if you want the Spinzall in your hands by the end of August. Link in bio.
Neng Myun making lessons: this version is potato starch & buckwheat. When it's summer time it's all I want to eat. Chewy noodles served in a cold pickled broth. Scroll through 1) two styles: mul nengmyun and Hamhung (eastern city) Hoe-Neng Myun, a regional version of bibim Neng myun that uses raw skate. 2) custom made noodle extruder and cooker (so sick). A lá minute! 3) must immediately put into ice bath #uglydelicious
Fried chicken & Caviar v 2.0 - Whole fried birds presented table side: served with smoked Trout roe, momofuku reserve Idaho sturgeon, chive crepes, creme fraiche, shallots, white sauce. Wrap it all up like Peking duck. All of my favorite things. I'm upset we never did this earlier, we have been working on it for a long time but never put all the pieces together. Inspired by a trip last January to Beijing and all of its many amazing Peking duck spots. Think it's the first time fried chicken has ever been served this way. Scroll through #first#comingsoon#groupdining