Man Who Has Eaten at 6,000 + Chinese Restaurants; Taiwanese Breakfast Feast

My week in food journalism…


Meet David R. Chan: The Man Who Has Eaten at Over 6,000 Chinese Restaurants (LA WEEKLY) This will probably be one of those articles I’ll look back on in ten years and still be proud of it. I found David on Chowhound (naturally) for some advice on Chinese food. After a couple of back-to-back emails, he sent me his spreadsheet. 6,090 restaurants? I had to write something about it. In fact,  I was surprised no one else had pinpointed his genius early on. Chandavkl (his Chowhound handle) is a prolific food forum / social media user. Heck, he’s been on Chowhound since 2000. Since its publication, the story has been re-posted by the Huffington Post,, Eater, The Daily Meal, NYTimes, Yahoo News, Christian Post and Shanghaiist. Though there are a fair number of discrepancies by these re-posters… (c’mon guys..6,090 around the world NOT just in L.A.)… good for David. Seriously. The man is finally getting the recognition he deserves.

A Guide To A Traditional Taiwanese Breakfast (SERIOUS EATS) This was a pretty straightforward guide to a typical Taiwanese breakfast. Food porn central. The owner, January Tsang was kind enough to sit down with me the day after my feast, go through each individual photo, and explain to me how each item is made. I love nice restauranteurs.

6 Great Dim Sum Dishes at Sea Harbour (LA WEEKLY)  I sat down with the management at one of the top dim sum places in Los Angeles. Definitely one of the oddest interviews I’ve had in a while. Fancy silverware, Chinese men in suits. He kept on fielding every question I had about the pedigree of their chefs. Still a great experience nevertheless. A taste of HK fine dining I suppose. Shout-out to J, who tagged along and helped me with the translation.

Q&A with Chef Max Hardy on Cooking for the New York Knicks (VILLAGE VOICE) Hardy: “During game days, they burn about 4,000 calories per game. With that, I have to get them different proteins, different starches, and carbs to fuel them back up. So when you think of a plate size, I usually go for for 25 percent starch, 25 percent vegetables, and about 50 percent protein. So it can range from a 12-ounce to a 24-ounce steak. It just varies day to day.”