The born-and-bred New Yorker and chef/partner of East Wind Snack Shop in Brooklyn reflects on the old and new of Chinese cuisine.
It’s not often that in the kitchen I watch instead of listen. That I move silently instead of speak. But in Chef Alex Stupak’s Empellon Cocina I clicked, and swished, and left, not even formally introducing myself to Chef Kahn before flying home to process photos. This is what I caught.