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I haven't done that but I've had his food At Union Mkt, Maketto pop-up and Toki. His "genius" continues to intrigue me but leave me confounded. My point though is that we all sometimes have no basis to judge a foreign cuisine. And I've admitted as much in my own write-ups. Rest assured, your input will be put to good use. Let me share a recent example. David Chang introduced the pork belly bun to New York. It was greeted enthusiastically by many non-Chinese/Taiwanese Manhattanites but the Chinese/Taiwanese knew that he had just introduced traditional Chinese/Taiwanses food to a new audience. He didn't create it or perfect it, he just presented it to a new audience, like he introduced ramen. Now ramen and buns are everywhere. Are Chang's ramen and buns still world class? In my opinion, no and never were. And Bruner-Yang isn't iron chef Taiwan. He's just another opportunist. Good for him but don't mistake him for anything more than that. And I've heard from many Chinese that they wouldn't eat at Peter Chang's because they think he's making American Chinese food. Misinformation obviously goes both ways.
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