< Go to Homepage

Chef David Chang Explains Deliciousness

Food and Drink By
US chef David Chang presents a recipe during the gastronomic fair "Madrid Fusion" on January 21, 2009 in Madrid. Madrid Fusion brings together the world's top chefs for four-days of cooking and and practical tips. AFP PHOTO/ PIERRE-PHILIPPE MARCOU (Photo credit should read PIERRE-PHILIPPE MARCOU/AFP/Getty Images)
Chef David Chang presents a recipe during the gastronomic fair Madrid Fusion on January 21, 2009 in Madrid. (Pierre-Philippe Marcou/AFP/Getty Images)

Chef David Chang’s Momofuku includes 13 restaurants, two bars, and a culinary lab. The lab is significant because Chang puts a great deal of thought into his work (“To compensate for my lack of dexterity, speed, and technique, I think about food constantly”). He is fascinated why a chef can agonize over some dishes and never quite get them, then slap together what turns out to be the Momofuku Pork Bun and create a sensation.

Ultimately, Chang came up with what WIRED terms his “Unified Theory of Deliciousness”, which helps him figure out what’s the perfect amount of salt… and why it’s the perfect amount of salt… and how you know it’s the perfect amount of salt.

To read his theory and significantly step up your kitchen game, click here.