Chef David Chang stands in the kitchen of Momofuku Noodle Ba

UNITED STATES - NOVEMBER 09: Chef David Chang stands in the kitchen of Momofuku Noodle Bar in the East Village neighborhood of New York, U.S., on Friday, Nov. 9, 2007. Olive Garden, Applebee's and every other casual dining restaurant in America should add a few items to their menus. Pork belly. Pig's tail. Beef stomach. Veal thymus. Cow tongue. (Photo by Jennifer S. Altman/Bloomberg via Getty Images)
UNITED STATES - NOVEMBER 09: Chef David Chang stands in the kitchen of Momofuku Noodle Bar in the East Village neighborhood of New York, U.S., on Friday, Nov. 9, 2007. Olive Garden, Applebee's and every other casual dining restaurant in America should add a few items to their menus. Pork belly. Pig's tail. Beef stomach. Veal thymus. Cow tongue. (Photo by Jennifer S. Altman/Bloomberg via Getty Images)
Chef David Chang stands in the kitchen of Momofuku Noodle Ba
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Bloomberg / Contributor
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94569830
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Bloomberg
Date created:
November 09, 2007
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