World's Most Beautiful Dishes
Dish: 48-hour short rib with braised daikon, pickled carrots and mustard seed
At Momofuku Ko, the 12-seat-counter dining spot from David Chang (an F&W Best New Chef 2006), chef de cuisine Peter Serpico and his sous-chefs prepareand serveextraordinary dishes like ultratender short ribs cooked sous vide for two days.
Photo © Gabriele Stabile
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