toastykitten

I have this theory that the first gen Asian-American chefs who are now opening their own restaurants are also really starting to figure out their own identity when it comes to food, similar to where Asian American lit was a few generations ago. So perspectives are going to be inconsistent, identity is going to be prominent base for the food they make, and everything is just super messy. David Chang is completely inconsistent and he just contradicts himself from episode to episode and it's maddening. But he gets some great stuff in, like he gathers a bunch of people who claim to be sensitive to MSG in Chinese restaurants and then feeds them Doritos.