The kitchen I inherited doesn’t have all the equipment that I need to do my dishes 100%. I’ve been trying to force a square peg in a round hole making it work, but at the end of the day, I need a Taiwanese/Chinese kitchen. It’s gonna take me a little bit to get it organized/set-up the way I want, but trust it will happen ASAP. I won’t put out food that isn’t 100 and when we do open, I guarantee it’ll be perfect.
–Eddie Huang on his Fresh Off the Boat blog, explaining why it’s taking more time to open Xiao Ye than he anticipated. Also, his menu now includes Buddha Sex Cabbage, Princeton Review Bean Paste Noodles, and Dumpling Face Killahs.
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