Americanized foods are often branded as disrespectfully bland adoptions of cultured cuisines. If authenticity is necessary to make good food, can one Korea-born, American-adopted and Oklahoma-raised chef change our perceptions of borrowed cuisine? Danny Bowien and his business partner Chris Ying are the co-creators of Mission Chinese Food, a pop-up project-turned restaurant business that serves their interpretations of dishes like fried chicken and wontons at locations in San Francisco and New York City. The restaurant’s success also spawned the creation of the Mission Chinese Food Cookbook, a popular cookbook among fans that bring Bowien and Ying on national cookbook tours that combine food with folk and punk rock shows. It’s a peculiar combo but it’s one they’re passionate for, and it’s drawn food personalities like Anthony Bourdain to their shows.
Host Kris Yenbamroong of MUNCHIES brings us to an evening with Mission Chinese Food at Night+Market in West Hollywood, where guest chefs Andy Ricker (Pok Pok), Chad Robertson (Tartine) and Jessica Koslow (Sqirl) serve up some mouthwatering dishes while Bowien describes his take on Chinese cuisine. Catch the segment above and grab yourself a copy of the Mission Chinese Food Cookbook on Amazon.