Eddie Huang
Photo: Eddie Huang
“[Bowien says,] ‘I love Chinese food. I don’t know what I’m doing, but I respect this, that and the other Szechuan restaurant. Please don’t consider me a master, I’m just a dude with a tea pot full of dirty girl drinks.’ Danny Bowien is a guy who NAILS it in terms of messaging. He does funky hybrid party Chinese food that I think we’re all honored to be the inspiration for.” — New York chef and firebrand Eddie Huang, in an interesting conversation with Gilt Taste editor Francis Lam on the topic of chefs who co-opt foods from other cultures, and whether it should be seen as stealing. Huang argues that Bowien gets it right in admitting up front that he is not Chinese and his food at Mission Chinese Food is only kind of Chinese. [Gilt Taste]
