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Best Restaurants and Shops at Hudson Yards NYC

Best Restaurants and Shops at Hudson Yards NYC

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com/_components/clay-paragraph/instances/cjt7js0hz00vi39636racdhx6@published” data-word-count=”7″>➼ Kāwi, 20 Hudson Yards, fifth fl.

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grubstreet.com/_components/clay-paragraph/instances/cjt7js4qz00vl39638j46c7vk@published” data-word-count=”155″>Kawi is a play on the Korean word for “scissors,” and that tool will be put to good use at New York’s latest Momofuku restaurant.

It will be deployed by executive chef Eunjo Park, known as Jo, a 32-year-old South Korean native who immigrated to Philadelphia when she was 12, and who was inspired to pursue cooking professionally after mastering such Americana as baked chicken and apple dumplings in home-ec class. “I learned about American culture through the food,” she says.

That led to cooking school and stints at Daniel, Le Bec-Fin, Per Se, and Momofuku Ko, then to Korea, where she worked at Gaon in Seoul and staged for a month at Netflix-famous Baekyangsa Buddhist temple. All these influences meld at Kāwi, where Park makes her own rice cakes and snips them tableside (that’s where the scissors come in).

We asked the chef a few questions about her formative food experiences and current cravings.

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grubstreet.com/_components/clay-paragraph/instances/cjt7jtcep00xy3963nmsmjir2@published” data-word-count=”35″>What food reminds you of your childhood?
Soybean stew.

You can make it with shellfish, meat, whatever you want. It’s what my mom made, what my grandma made, and what I make now at home.

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com/_components/clay-paragraph/instances/cjt7jte2n00y03963z1gfy70d@published” data-word-count=”56″>What’s the strangest thing you’ve ever eaten?
Black olives, the ones that come in a can. After my family moved to the U.

S., I’d see kids in the cafeteria at school put them on their fingers, and I thought it looked so cool.

And then I tried some and I was like, “This is so terrible.”

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grubstreet.com/_components/clay-paragraph/instances/cjt80budl001v3h637urxtfsp@published” data-word-count=”30″>What’s your favorite non-Momofuku restaurant in New York? I love Xi’an Famous Foods.

I always order No. A-1, cold-skin noodles.

I order the tiger salad separately and put them together.

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grubstreet.com/_components/clay-paragraph/instances/cjt80dzsr001x3h63u43svmvr@published” data-word-count=”22″>What’s always in your fridge? Noodles and my mom’s kimchee.

She’s very serious about her kimchee; she has a dedicated kimchee fridge.

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grubstreet.com/_components/clay-paragraph/instances/cjt7jte2o00y139639zfvu16m@published” data-word-count=”47″>Why did you go to Korea to cook?
When I was working at Ko, I did get inspired by Korean food, but all I knew was my mom’s food.

I wanted to learn more about the roots of Korean cuisine. Now I cook Korean for my mom.

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