Chef David Chang’s Momofuku includes 13 restaurants, two bars, and a culinary lab. The lab is significant because Chang puts a great deal of thought into his work (“To compensate for my lack of dexterity, speed, and technique, I think about food constantly”). He is fascinated why a chef can agonize over some dishes and never quite get them, then slap together what turns out to be the Momofuku Pork Bun and create a sensation.
Ultimately, Chang came up with what WIRED terms his “Unified Theory of Deliciousness”, which helps him figure out what’s the perfect amount of salt… and why it’s the perfect amount of salt… and how you know it’s the perfect amount of salt.
To read his theory and significantly step up your kitchen game, click here.
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