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World's Most Beautiful Dishes

Slide 13 of 21

Momofuku Ko, New York City

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 prepare—and serve—extraordinary dishes like ultratender short ribs cooked sous vide for two days.

Photo © Gabriele Stabile

slideshow  Recipes by David Chang

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