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Tien Ho

  1. coming soon
    One of NYC’s Favorite Chefs Has Returned to the City “ … it just pulls you back in.”
    By Chris Crowley
  2. 厨师随机散装
    另一个才华横溢的著名厨师离开了餐厅世界 Tien Ho, formerly of Má Pêche, is working for Whole Foods.
    By Sierra Tishgart
  3. 计划的服务更改
    Take a Look at Michael Toscano’s New Menu at Montmartre Yes, that is a coq au vin for two with egg noodles, bacon, and Hen of the Woods mushrooms, why’d you ask?
    By 休·梅温
  4. Chef Shuffle
    佩拉厨师迈克尔·托斯卡诺（Michael Toscano）取代了蒙马特的蒂恩 The French restaurant in Chelsea is taking a new direction with a new chef.
    By 休·梅温
  5. 餐厅评论
    Platt: Fusion-Inspired Montmartre Redeems Itself After a Few Menu Tweaks 加布里埃尔·斯尔曼（Gabriel Stulman）在短时间内以传统的方式做事，在短时间内建立了一个令人印象深刻的餐饮帝国。
    By 亚当·普拉特（Adam Platt）
  6. 光滑
    Tien Ho, Alex Stupak, and More Are Your Latest Hot Stuff Chef-Models 忘了餐厅周，这是厨师的时装周。
    By 休·梅温
  7. 开口
    首先看蒙马特，加贝·斯图尔曼和蒂恩的法国裔美国人 Tien Ho回来了，他带来了Gaufrettes和Tartare。
    By 休·梅温
  8. Quote of the Day
    Forget Everything You Thought You Knew About Cassoulet 他把经典的法国人带回来。
    By 休·梅温
  9. momofuku校友
    Examining the Momofuku Diaspora Thirty Acres’ Kevin Pemoulie isn’t the only alum to achieve great things after graduating from that prolific talent incubator.
    By Robin Raisfeld 和 Rob Patronite
  10. 快来了
    Tien Ho和Gabe Stulman’s French Bistro Is Called Montmartre Hopefully, all of the servers will look like Amélie.
    By 休·梅温
  11. 超组
    Jeffrey’s Grocery Loses Chef Eric Milley, Gains Little Wisco Chef McDuffee, Toscana, Tran, Brunet-Benkritly, Ho.
    By 休·梅温
  12. 快来了
    Tien Ho前往Little Wisco进行新餐厅项目 Gabe Stulman takes it to the next level.
    By 休·梅温
  13. 接下来
    Chris Jaeckle, Tien Ho Planning New Projects The currently free-floating chefs are testing dishes at City Grit.
    By 珍妮·米勒
  14. Chef Shuffle
    Michael Laiskonis在Le Bernardin，Tien ho，在MáPêche出去 Both big-name chefs are moving on.
    By Alyssa Shelasky
  15. Photo Plates
    Má Pêche’s Menu, Illustrated Pair your your Oc Sen Sauvage with a Scarlet Thread at the newest Momofuku restaurant.
    By 梅利莎·霍姆（Melissa Hom）
  16. 菜单更改
    At Má Pêche, Whole Cows and Long Island Iced Teas 这座城市最好的李冰茶？
    By Daniel Maurer
  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!
    By Rob Patronite 和 Robin Raisfeld
  18. Empire Building
    Momofuku向北行进 David Chang will open a French Vietnamese restaurant in the Chambers Hotel.
    By 艾琳·加拉格尔（Aileen Gallagher）
  19. 食品
    Momofuku, BLT Prime Host Local-Minded Private Dinners 将在Momofuku SSAM的私人餐厅中很好地使用整个猪。
    By Daniel Maurer
  20. Back of the House
    Ruth Reichl笔第一个Momof许多爱的音符uku Ko It 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美食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美食, 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 ofBon 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. 新闻源
    Ssäm’s Ssecret Chef’s Table Visitors 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.