Momofuku has quickly become a New York City institution and VBS.tv had the chance to interview chef David Chang about his trio of restaurants. Chang had worked in the food biz here and in Tokyo but, as he recalls, "I needed to challenge myself. I thought that opening a restaurant would be the ultimate test to see if I could just do it. And that was the first goal, can I open it up? I didn't really think about the food I would serve."
Now he's responsible for Manhattan's most infamous pork buns, selling three to four-hundred a day, and has written a book with New York Times reporter Peter Meehan. However, he's still humble, explaining, "I am the worst type of chef. I guess. I don't like to go out to eat to fancy restaurants, or restaurants in general." But the real truth comes out at the end of the video when David gets his drink on. Warning: strong language.