Displaying all articles tagged:

Tien Ho

  1. coming soon
    One of NYC’s Favorite Chefs Has Returned to the City“ … it just pulls you back in.”
  2. Chef Shuffles
    Another Talented, Celebrated Chef Has Left the Restaurant WorldTien Ho, formerly of Má Pêche, is working for Whole Foods.
  3. Planned Service Changes
    Take a Look at Michael Toscano’s New Menu at MontmartreYes, that is a coq au vin for two with egg noodles, bacon, and Hen of the Woods mushrooms, why’d you ask?
  4. Chef Shuffle
    Perla Chef Michael Toscano Replaces Tien Ho at MontmartreThe French restaurant in Chelsea is taking a new direction with a new chef.
  5. Restaurant Review
    Platt: Fusion-Inspired Montmartre Redeems Itself After a Few Menu TweaksGabriel Stulman has built an impressive dining empire in a short time by doing things the traditional way.
  6. Slick
    Tien Ho, Alex Stupak, and More Are Your Latest Hot Stuff Chef-ModelsForget Restaurant Week, it’s Fashion Week for chefs.
  7. Openings
    First Look at Montmartre, Gabe Stulman and Tien Ho’s French-AmericanTien Ho is back, and he’s bringing gaufrettes and tartare.
  8. Quote of the Day
    Forget Everything You Thought You Knew About CassouletHe’s bringing classic French back.
  9. Momofuku Alums
    Examining the Momofuku DiasporaThirty Acres’ Kevin Pemoulie isn’t the only alum to achieve great things after graduating from that prolific talent incubator.
  10. Coming Soon
    Tien Ho and Gabe Stulman’s French Bistro Is Called MontmartreHopefully, all of the servers will look like Amélie.
  11. Supergroups
    Jeffrey’s Grocery Loses Chef Eric Milley, Gains Little Wisco ChefMcDuffee, Toscana, Tran, Brunet-Benkritly, Ho.
  12. Coming Soon
    Tien Ho Headed to Little Wisco for New Restaurant ProjectGabe Stulman takes it to the next level.
  13. Coming Up
    Chris Jaeckle, Tien Ho Planning New ProjectsThe currently free-floating chefs are testing dishes at City Grit.
  14. Chef Shuffle
    Michael Laiskonis Out at Le Bernardin, Tien Ho Out at Má PêcheBoth big-name chefs are moving on.
  15. Photo Plates
    Má Pêche’s Menu, IllustratedPair your your Oc Sen Sauvage with a Scarlet Thread at the newest Momofuku restaurant.
  16. Menu Changes
    At Má Pêche, Whole Cows and Long Island Iced TeasThe city’s best LI Iced Tea?
  17. Fall Preview
    What to Expect From Momofuku Midtown“No tablecloths, no tuxedos, no formality,” promises chef Tien Ho. But there will be a burger!
  18. Empire Building
    Momofuku Marches NorthDavid Chang will open a French Vietnamese restaurant in the Chambers Hotel.
  19. Foodievents
    Momofuku, BLT Prime Host Local-Minded Private DinnersA whole hog will be put to fine use in Momofuku Ssam’s private dining room.
  20. Back of the House
    Ruth Reichl Pens First of Many Love Notes to Momofuku KoIt didn’t take long for the Momofuku Ko bandwagon to start rolling, did it? Ruth Reichl has filed a panegyric to her dinner there on the Gourmet Website, and it’s only a matter of time until her fellow food-media elders do likewise. Every other chef can only sit back and watch: Chang has become the official sanctioned face of the gastronomic Now, even though he’s not really even the primary chef at Ko, as he is always the first to admit. (The names of co-chefs Tien Ho and Joaquin Baca don’t even appear in the post.) Chang comes off as some kind of combination of Escoffier and the Dalai Lama in this review: Reichl writes of eating “the richest, silkiest short rib you have ever tasted,” “translucent petals of silky fluke folded into a soft pink puddle of buttermilk and Sriracha,” and “drum roll please — a bowl of lychees topped with grated frozen foie gras is set before you. It reconstitutes in your mouth in the most amazing way as you take one bite, then another, fascinated by these textures.” (Ew!) Batten down the hatches and prepare to get a little cynical: A veritable onslaught of acclamation is coming your way. Odds are you’ll be very weary of reading them — and very desirous of getting a Momofuku Ko reservation, probably in about the same proportion. First Taste: Momofuku Ko [Gourmet]
  21. Back of the House
    Yet More Kudos for David Chang! (Shoot Us Now.)Is the David Chang superstar era over yet? If not, can you wake us when it is? We just opened the October Gourmet, and there’s a multipage lovefest to the Momofuku Man, complete with the usual musings on pork (“a mystical, magical animal,” he calls it, echoing Homer Simpson) and the usual close-ups of him eating. Coming on the heels of Bon Appétit’s even more ridiculous Chef of the Year award, we think the time may have come to say what everyone we know is already thinking: that Chang, earnest and talented as he is, has turned into the Sanjaya of Soup and needs to be reassessed.
  22. NewsFeed
    Ssäm’s Ssecret Chef’s TableVisitors to Ssäm Bar, David Chang’s sleek new “Asian burrito” emporium, may have noticed a big, unused kitchen that runs the length of the room. Chang fires it up tonight for the first time, rolling out a late-night menu of multiple-element small plates prepared by the chef and a rotating team of ambitious cooks — including his co-chef at Momofuku, Joaquin Baca; Cafe Gray and Cafe Boulud veteran Tien Ho; and several other classically trained Momofuku alumni.