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Tanya Steel is a well-known food writer and Editor-in-Chief of the award-winning food Web site, Before joining Epicurious, Steel was the New York Editor of Bon Appetit magazine, where[…]

David Chang, for one.

David Chang of Momofuku in New York City is a real rising star.  And one of the reasons why I love his food so much and why I really am a big fan of his is because he’s taken very kind of humble food, and cuisines, and ingredients and perfected what he’s trying to do.  He worked with Jean-George … and learned from the master, and learned to take what Jean-George taught him and adapted for things like a bowl of soup.  And that is a thing of beauty as far as I’m concerned.  So he . . .  To make a perfect soup, he’ll use the best pork belly, and beautiful bean sprouts, and fantastic tofu that he made himself.  And he just will, for $6, give you kind of the most perfect bowl of soup you’ve ever had in your life.