© Linda Xiao

David Chang’s new restaurant revels in Asian-Italian mash-ups like Clams Grand Lisboa. Named for a Macao casino, the dish gives linguine with clams a dashi kick.

Chelsea Morse
Updated May 24, 2017

Local clams
For the Clams Grand Lisboa at NYC’s Momofuku Nishi, the shellfish changes each season.

Toasted noodles
Toasting rather than boiling fideos-style noodles helps them soak up the sauce.

Green sauce
Apple dashi with pureed oregano references a clam dish at chef David Chang’s favorite Sydney restaurant.