Where: Talde, Brooklyn
What: Top Chef alum Dale Talde cross-pollinates a familiar Chinese takeout dish with Western breakfast ingredients: ample bits of fried egg and sausage upgrade a heap of alcohol-absorbing rice, bits of scallion and red onions.
Secret Ingredient: Kraft American cheese. Invisible but essential, this is the gooey, pretend-it's-not-glue that holds everything together.
Next-level ketchup: Ask for a side of Sriracha ketchup (which Talde serves with Tater Tots).
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