Holy shit Dave. You’re on the media’s ??!!! Fell like I’ve hard your voice over the pandemic til now on the podcast but haven’t seems your face in so long. Amazing to see you brother. Glad you’re back
Yo DC!? Been a huge fan since The Mind of a Chef and glad to have discovered your channel!! WOOHOO!! Thanks for your love of fine food and the experiences that come with it! 🙏👍
Oh is David going to try and trademark “chili crab” next and then go after other restaurants making a dish that existed long before he started cooking?
Uncle David.... You need to use Mudcrab for this dish. Also fresh chilli, garlic and lemongrass. Also crack the crab nippers and legs to help the sauce penetrate the entire crab.The crab belacan was a great addition, but prawn paste has a much more rounded flavour. Serve with Roti/Parattha to mop up the sauce. Or better yet, coconut rice instead of noodles. 8/10. Edit: Damn you Dave, I should wacth to the end as you have anticipated my thoughts the entire video. Yes, Blue Swimmers would make for a sweeter and cleaner eating experience, but they are fiddly as Fck and Mudcrab just has that Un replicated seafood flavour.
NEW product he would not doing himself any favors if he didn’t do a recipe using that very product. Relax dude cuz you clicked it and you enjoyed it so go easy my dude.
Agreed. Tried Momofuku in NY off 1st Ave during vacation with a group of friends. Very inconsistent with quality which reflects the terrible responsibility he has within the kitchen. I was excited to try it as I am a chef myself in Asian cuisine as a Korean but was let down big time with inconsistencies and funky combinations that made me think they were trying too hard with flavors. I've had better in other places such as Shinya in Chicago, Toki Ramen in DC and my favorite Tatsu-ya in Austin, Texas, I could be biased on the last spot as I am from Texas but for the price you pay at Momofuku, there should be no excuses with the previous statements I mentioned, this is my opinion and not a fact so nobody should feel offended and if he is a Chef he should not be offended either and take constructive criticism.
Pretty much anything from any culture's cuisine that's that color is gonna smack hard. 🤩🤩🤩
Drinking game: take a shot each time Dave adds chilli crunch
Taking shots of chilli crisp while you're at it...
O bom é ver ele comendo o que faz... A maioria só faz e nunca come
I hold the packets together and cut the corners with scissors. Makes it easier to empty multiple packets at once
Holy shit Dave. You’re on the media’s ??!!!
Fell like I’ve hard your voice over the pandemic til now on the podcast but haven’t seems your face in so long.
Amazing to see you brother. Glad you’re back
I love this guy! 😀 No nonsense dishes that are fun to create!
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Yo DC!? Been a huge fan since The Mind of a Chef and glad to have discovered your channel!! WOOHOO!! Thanks for your love of fine food and the experiences that come with it! 🙏👍
I MUST EAT THIS!!!
❤
As an asian, all I needed to see was the fish sauce and msg. To add on, I personally would've added a sprinkle of peppercorn at the end
Oh man this looks so bomb.
Gostei muito do vídeo
Nice one Dave and Crew ✨
Ótimo vídeo
MSG is why he is saying this is so good.
Oh is David going to try and trademark “chili crab” next and then go after other restaurants making a dish that existed long before he started cooking?
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never forget Chesapeake Bay Va blue crabs!!
i think you should lightly coat the crab with cornstarch and fried it before stir it in with the sauce
I’m drooling now 😊
hungover here man!?
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I just heard that David Chang trademarked Chili Crab. Suck it, Singapore.
I ordered some of these momofuku noodle packs and I love them! Delicious and so fast!
i love
❤❤❤
Are we allow to use Chili crisp or you gonna sue us too?
Top de mais 👏🏾👏🏾
as a singaporean gotta say i dont CARE if its 'singaporean' that looks fkin fantastic
Does anyone have any idea where I can get the noodles in Australia?!
As a fellow Aussie.......... I'm just here to hopefully find out where to 😬
I love the sauced up fingers and lips. I can't eat in public because I fall on my food like a wolf.
Que buena comida se ve sabrosa
Uses the lid of the pot…like a boss
Notice that it's stays level! I always use my pot but they are all lopsided. I hope this lid is part of the col ware that they are working on 😊
I wonder what the conversion rate of folks actually making this dish is? With about 4 ingredients that people barely have access to.
Uncle David.... You need to use Mudcrab for this dish. Also fresh chilli, garlic and lemongrass. Also crack the crab nippers and legs to help the sauce penetrate the entire crab.The crab belacan was a great addition, but prawn paste has a much more rounded flavour. Serve with Roti/Parattha to mop up the sauce. Or better yet, coconut rice instead of noodles. 8/10.
Edit: Damn you Dave, I should wacth to the end as you have anticipated my thoughts the entire video.
Yes, Blue Swimmers would make for a sweeter and cleaner eating experience, but they are fiddly as Fck and Mudcrab just has that Un replicated seafood flavour.
Maravilha
Maravilhoso
🎉❤
Can any biologists confirm that we indeed evolved teeth for cracking crabs? 😅
Yes.
that aint stirfrying. it's just mixing on low heat
I would much prefer white pepper chili crab flavor, No Signboard Chili crab in Singapore makes the best white pepper crab
🤡 D Bag extraordinaire….
I love the idea of a David Chang cooking video but I rarely click these because I know it's just a long form ad. You push it too hard.
2000% agree.
I agree but I had to watch this video as soon as I saw the chili crab lol
He’s gotta earn a living man cmon. And it wasn’t even that blatant. The Chili crab was the highlight and the focus, not the noodles
Yet here you are.
NEW product he would not doing himself any favors if he didn’t do a recipe using that very product. Relax dude cuz you clicked it and you enjoyed it so go easy my dude.
I wonder what would happen if you used peanut oil. Thats what is used in the original chilli crab.
I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos.+*-/*-//
Muito bom delícia
Oil that cutting board!
Should have included the eggs. Make a big difference!
One of the most overrated Chefs in a very very long time.
Agreed. Tried Momofuku in NY off 1st Ave during vacation with a group of friends. Very inconsistent with quality which reflects the terrible responsibility he has within the kitchen. I was excited to try it as I am a chef myself in Asian cuisine as a Korean but was let down big time with inconsistencies and funky combinations that made me think they were trying too hard with flavors. I've had better in other places such as Shinya in Chicago, Toki Ramen in DC and my favorite Tatsu-ya in Austin, Texas, I could be biased on the last spot as I am from Texas but for the price you pay at Momofuku, there should be no excuses with the previous statements I mentioned, this is my opinion and not a fact so nobody should feel offended and if he is a Chef he should not be offended either and take constructive criticism.
makes zero sense. if you have kecap manis and palm sugar and doubanjian etc., you probably have the stuff in the premade flavor packet.
that's look like someone took a nice dumpp, his food is unfit for dogs
Do not support this man!
No msg please please!!! No msg
1st Sup David
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