Adrianna Tan@artcollisions Dominique Crenn starting doing more Asian fusion in her tasting menus. It was pretty well done (tho some basics, like the bao they made from scratch, would have been a Chinese fail), but it’s also a $500 per person meal (that someone took me to)
Most other chefs just aren’t working at the same level of understanding. Very basic takes on Japanese / Korean / Chinese / other foods. Basically ‘put sesame seeds on it and call it Korean’. I can put sesame seeds on my own food any time.
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