Two of New York’s most popular maestros of Asian-American eats, David Chang and Danny Bowien, have teamed up to create culinary mash-ups of their signature dishes.
If the pair were to have a culinary love child, they surmised, it would be Chang’s Fuku chicken fingers and Bowien’s spicy chilli sauce.
Which is how the Fuku Fingers Crunchy Wrap and the Mission Chinese Fuku Fingers were born.
At Bowien’s Mission Cantina, a Mexican-inspired version of his Mission Chinese restaurants, Chang’s Fuku chicken fingers are sandwiched between tortilla wraps, with pepper-jack cheese, salmon-skin chicharron, smoked habanero honey, jalapeño peppers and buttermilk dressing.
At Fuku+, Chang’s chicken fingers are dressed in Bowien’s signature Chongqing spice blend and chilli oil, and topped with sliced green onions and fried red chillis.
A dollar from each dish will go towards the Edible Schoolyard NYC project, a charity that teaches children about healthy, sustainable eating through gardening and cooking programmes.
It’s the latest partnership for Chang and the latest example of a rising trend in the food world – chef collaborations.
Chef Daniel Humm used Chang’s spicy Ssam sauce to create a prawn and tomato toast, which will be served at his NoMad Bar, and Chang’s Momofuku Ssam Bar in New York until Sept 30.
And for his part, Humm collaborated with Chicago chef Grant Achatz in an epic restaurant swap that transplanted staff and menus during a limited run in 2012. – AFP Relaxnews