Fridge Files: Danny Bowien 

At home with the chef of Mission Chinese Food 
| New York City   Dining | Tressa Eaton
Tasting Table: Mission Chinese Food Slide Show

Noodling Around

Ten great bowls of ramen we're craving right... »

Forget Your Wallet

This mobile wallet makes dining that much... »

Kin Shop's Perfect Fried Chicken Sandwich

Six steps to an un-clucking-believably good... »

Danny Bowien cooks with a cacophony of flavors at the Lower East Side's new Mission Chinese Food.

There, fresh tofu cannibalizes itself in a soymilk bath ($5.50). Chicken wings and fried tripe cower under a thatch of dried red chiles ($10).

At home, though, Bowien hits the brakes. We looked into his fridge to discover what home cooking means for the chef who's running New York's white-hot restaurant of the moment.

Click through our slideshow for a tour of the chef's essential ingredients and tools, from Three Crabs fish sauce and Keens steak sauce to a red Craftsman rolling workbench.

We even snagged the recipe for one of Bowien's favorite day-off dishes: saemgyetang, aka poached chicken stuffed with ginseng, quinoa, jujube dates and chestnuts. The recipe comes from Bowien's wife, Youngmi Mayer, who cooks the soothing chicken regularly (see the recipe here).

A couple of bites of the demure bird had us understanding why Bowien says he can easily consume the entire chicken over the course of single day.

Mission Chinese Food, 154 Orchard St. (at Rivington St.);

Look Inside Danny Bowien's Fridge
Make Samgyetang
  • article-action-jsddm
    • jsddm-arrow
    • article-btns-ico0
    • article-btns-ico1
    • article-btns-ico2
    • Pin It
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
Mission Chinese Food 154 Orchard St. New York NY 10002 212-529-8800
Tasting Table Join