This week’s New Yorker has a piece about the shark fin ban, and chef Corey Lee’s heroic effort to create a molecular-gastronomic shark fin equivalent for course sixteen of his now eighteen-course menu at Benu. One of San Francisco’s most famous makers of shark fin soup, Cecilia Chiang, was apparently fooled. “She had no idea it was faux,” says Lee, adding that this has been his greatest compliment to date. [New Yorker, Earlier]
Benu’s faux shark fin soup.