It looks like something of a concept shift is underway at Momofuku's midtown NYC outpost Má Pêche: Eater NY reports that as of today David Chang's restaurant is serving its take on dim sum, with "passed plates" being served from a cart. Items on the new menu include cod fish fritters, shrimp balls, jerk wings, fish sauce egg, and black bass and foie.
Chef Paul Carmichael is still leading the kitchen at Má Pêche, where he had been serving a 10-course tasting menu called Kappo. While the Kappo menu will no longer be offered, Má Pêche will continue to offer its large format options and an a la carte menu featuring classics like the pork buns and "chef's specials" like a dry-aged ribeye and fried chicken. Word of the menu change at Má Pêche follows today's news that Carmichael has received a semifinalist nod for the James Beard Foundation's Best Chef NYC award.
· Má Pêche Axes Kappo Tasting Menu, Adds Dim Sum [Eater NY]
· All Momofuku Coverage on Eater [-E-]