Faux Ko: Pan-Roasted Dry-Aged Rib Eye a la Ssam Bar
What is it about the Chang touch that turns an ordinary rib eye into something that transforms an “mmm mmm good” into a throaty, carnivorous purr? We have no clue, but this signature recipe from his latest cookbook will give you unspeakable leverage after the first bite.
Read MoreFaux Ko: Egg-Caviar Nests a la Ko
You won’t find this pimped out plate of breakfast-for-dinner at Perkins. David Chang’s original is a Momofuku signature dish. We gave his recipe a small tweak and proved, that even following when following instructions to the letter, Chang Ko’s best.
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