How Chef Eric Sze Is Changing the Game for Taiwanese Food in NYC - Eater New Guard

[@chibichumon]

He and his business did so much positive work in New York City during the shutdown/pandemic. They provided so many meals to frontline workers and also paid their staff while others were gutting their staff left and right. He did a lot of the grind work himself just to love back his community. He deserves this recognition and all the best for his business and future businesses. #TAIWANESErepresent

[@TaigiTWeseDiplomat--Formosan]

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[@evandentes4716]

All I can say is how is he still in business and if he closes because of financial difficulties, how will the community support him?

[@13daniel1974]

Selfless acts like this will pay him back 100 fold, sometime in the future. Love this kind of positivity during such a crazy 2020 year.

[@spcsld]

Yo

[@jb8683]

Would be cool if an overhyped media scam flu didn’t shut down the greatest economy we ever had while China was suffering now many lost businesses and China economy is back on fire.

[@Gigageiger]

Just a slight correction on the subtitles, when Eric says "cute" at 2:06, he actually said "Q", which is what Taiwanese use to describe soft and springy textures in food, in this case, soft and springy noodles.

[@quiannuful]

This man is a badass, dash of humor and flash of ego, plus this easy manner of preparing his food with no care of how much he is revealing. That is a man who knows it isn't about the ingredients or the equipment when it comes to recreating a recipe.

[@thereissomecoolstuff]

His last comment is shared by many. "Covid made me not care what others think" paraphrased. Used a lot of contemporary terms, "authentic" many times. I believe him. He is doing his thing and it's great.

[@nizammiah6511]

Loving his take on authenticity - it's a bit nuanced. The reality is that we just wouldn't have so many of the dishes we're used to today if someone at some point in history didn't decide to alter a recipe or substitute ingredients

[@oscarwamburi9420]

The first thing that have crossed my mind

[@faisalsalam4161]

I definitely appreciated his take on authenticity. As a child of Indian immigrants, I always felt like an outsider to my own culture because I know I'm not experiencing it the same as in India. At times kind of stuck in between where I feel like I'm not really Indian but not American either.

[@shemtovo]

That's no native tomatoes in Italy, chili in China, potatoes in India, or beef in America The common take on authenticity is disastrous

[@baras9700]

@A CV there’s a limit😂

[@danielleheath3438]

@@faisalsalam4161 jjbbbbbb be jjbbjjjobj j jhjhjjj j j

[@buddhathegod]

I actually do love the fact that most chefs nowadays seem really open about the entire process, it's not this "secret recipe, fear of copying me" thing. Because it feels like the chefs seem to know that they have such an expansive knowledge and experience that not just any average Joe could copy them. And anyone who's at their caliber of being able to match them in experience and knowledge probably want to do their own creative cooking anyway, so they probably wouldn't just copy them anyway.

[@1flash3571]

That is what is FUN about finding your own recipes. Not everybody even in same town or city makes the same dish the same way.

[@liliachan3753]

I am one of those that rather have him prepare me the meal, than me cooking it.

[@orangehutan]

Glad Chef Eric is getting the recognition he deserves

[@mirnasimmi4901]

Recognise these nuts

[@BALLSOHARDU]

@MAJORDOMO MEDIA DAVE CHANG, CHRIS YING-- SUPERCOMPTUER, yall nEED TO GET THIS CAT ON THE POD!!!!

[@TaigiTWeseDiplomat--Formosan]

0.0

[@richardmoy9357]

I really love that last point he makes - diluting elements of food culture to cater to a wider audience vs transmitting and sharing something personal and meaningful. Clearly he’s made the right choice. Can’t wait to try everything he makes.

[@1999yanks]

Too many restaurants in Manhattan choose the former and not the latter

[@VegetableFRIES]

Dude is such a kind hearted person. He was donating and helping Asian businesses during the beginning of the pandemic.

[@scarlett8782]

that back alley deal where Chef Eric just opened a random door in a seemingly abandoned warehouse and said "hey... can I get 40 pounds" and somehow ended up with noodles instead of an illegal substance was like something out of a movie

[@balham456]

He’s very comfortable in front of the camera.

[@devinhalim5194]

He did it quite often already though

[@jenniferatwell9698]

His personality definitely made this a great episode, and I really wish I lived in NY so I could try his food

[@JonnySublime]

Most teachers are.

[@uncleruckus2487]

Cause he’s an actor and this is fake

[@gerardbonner6464]

@@uncleruckus2487 damn, chill lol

[@Astrohhh]

"If you don't like it.. spit it out, it's fine.. but in the global society we live in today, you need to try it at least once before you declare you don't like it" ... THANK YOU. One of my absolute biggest annoyances is how many people I know who proclaim they dislike something and they haven't even bothered to try it. They don't like the idea of eating it, without even caring whether or not it might be good. Drives me crazy.. and even if you don't like 99 of the things you try, there will be 1 that could change your perception of food and educate you into discovering such a beautiful thing that ties everyone together. Food is so much more than what so many people make it.

[@TheThaiLife]

I'm so impressed that a mainstream channel is willing to talk about Taiwan. Thank you!

[@LifewithCobo]

Could you imagine if Lebron spoke up about Taiwan?

[@johnhui1038]

@@LifewithCobo dudes Chinas puppet

[@ririraychannel8571]

I like how he kept mentioning taiwan as china/chinese

[@TaigiTWeseDiplomat--Formosan]

Where is the Asian Town or Taiwanese Town

[@salsanacho]

"Try it once, if you don't like it, spit it out." Words to live by.

[@gershomtan5879]

I tried it with my ex. Worked like a charm.

[@aroundtheworldinaprildays]

I like how Chef Eric just throws in the ingredients without actually measuring exactly how much goes into the food.

[@zg1710]

As a the famous uncle roger said "don't measure, just throw"

[@josephling9600]

Asian cooking dont really measure, we just based it on what the Malay say agak agak

[@seantien8764]

Our ancestors will tell us "that is enough child", then we stop.

[@gugumgumelar8880]

Asian style baby

[@Vivian_Wong]

But it always comes out exactly the same

[@honiedew]

Chef Eric also helped the nyc community tremendously when COVID first ravaged NYC. He deserves more recognition and I’m so pumped for his recipes!

[@henrycruz3547]

Currently on vacation for the week in New York and had the honor to eat at Eric’s new restaurant WENWEN for the grand opening… The whole fried chicken was so damn good!!! Texture, flavor, quality. Also had the pleasure of talking to Eric, an amazing chef who truly cares about his craft and authenticity. Thank you Eric.

[@BiggityB87]

I love listening to people like him talk about food. So knowledgeable and passionate about all of it is so satisfying to listen to.

[@jlim6262]

I like his no frills attitude. You want food? Eat it. Don’t like it? Spit it out.

[@manofculture3324]

"Aunties boxing you out" had me rolling

[@4and20blackbirdsbakedinapi6]

I love watching how chef Eric Sze interacts with his buddy chef Lucas Sin, also a very well known chef in NYC. The passion that these young up and coming chefs, and all other young up and coming chefs, have for their food and restaurants is spectacular, makes me desire to travel around with food visits as my goal, more and more real and stronger every day.

[@lockiet7227]

10 secs in and I already like this dude based on his “authenticity” take

[@Cryptospirosis]

So american. It's like saying you're not a man/woman because you identify yourself as a fried rice.

[@hellofromspace]

@@Cryptospirosis ??? reading this gave me a seizure

[@Cryptospirosis]

@@hellofromspace It's like gender in America. More and more people believe that there are more than 2 genders. What I mean is that the Authenticity of a food is based on how it is prepared traditionally, that's the essence of it. If you change it just because you're free to do so, might as well change the name of the recipe and make it your own.

[@showmethemoney7268]

@@hellofromspace He's a bit edgy, but he's not wrong though. Lol

[@pondoz]

@@Cryptospirosis he said authenticity is based on regional and personal factors - which is true. You’re also confusing gender and sex, gender being a form of self expression (we invented it), and sex being your biological sex at birth.

[@mikewu6801]

Making us proud, Eric! Way to represent and glad you’re getting more recognition.

[@TaigiTWeseDiplomat--Formosan]

:0

[@sbblmb]

Next time I'm in NYC coming from the other side of the world, I will wait in line for hours if need be to dine at this man's restaurants. What a great guy, love the hustle dude.

[@kaleidostar7]

I’m Taiwanese and I’m loving this!!! I know people are always skeptical about pigs blood cakes… the thing is, we usually eat this when we were kids without knowing what it was… and it actually tastes really good. By the time we grown up and learned what it was it’s too late to feel weird. So please try it. (Preferably with soy sauce paste, peanut mill and cilantro) it’s popular for a reason😂

[@upsidedownwaffle161]

i'm so glad there is someone representing taiwanese food in the US, i've never had tawianese food in the US because there aren't any places.

[@BrysonBlt]

Aw, I just love, love, LOVE this *Eater New Guard* series. Really touches my heart. Aaabsolutely love his take on authenticity.

[@narttd]

I cannot express how happy I am to see my generation taking over the food industry! When I was a kid, there was a lot of things I wanted to change when I went to the store with my mom. Now I see people my age or younger making those changes!

[@munchylax6932]

I love this bloke. I'll try anything once. Anything. But it kills me so much when people question me after I've tried something and said I don't like it. He gets it.

[@dobozz]

Didn't think I was going to like this guy but I like him!! Very genuine and unique individual.

[@joonhou91]

U can tell so much passion from his sharing. Not to mention generous in sharing his experience and knowledge. This is how real chef revolutionize F&B culture

[@EnterGalactica]

Loved this episode. Great energy that kept me watching just to hear his voice... I don’t even eat meat but I’m still going to visit his restaurant when I move back home!!!!

[@sophiacadiz8016]

So proud of Asian cuisine --- flavorul and filling. Proud to be asian!

[@anklesturnt2dust691]

Super filling…stuffing me until I feel like gonna implode

[@Con_Calmaa]

I love his attitude about everything. He literally doesn't care what anyone thinks

[@Deadaggressor18]

so much respect for chef eric. keep it up. god bless us all to get through this pandemic.

[@gamby16a]

His thoughts on authenticity are great. The self righteousness of the authenticity police in every "ethnic" cuisine's videos is maddening. He's the chef. He knows more than the authenticity police.

[@zerad3307]

You can see his passion into cooking, that's what i called do what you love for living !

[@joeyliu2653]

As a Taiwanese, I still learned a lot from the video. Much respect for your work, Eric!

[@NSP70]

Eric. Your technique is impressive. Your passion for food is evident. Awesome work!!!!

[@RiceNoodlestw]

This is great. so many times we get bogged down in the idea of authentic, that true creativity is stifled then. And as someone else mentioned with out breaking the mold we would not have new foods ever, just always the same. Keep it up.

[@recoil53]

Yes, authentic is a nice reference point but it represents a moment in time. Strict adherence is stagnation.

[@nolrinale37]

"Now I don't really give a sh*t!" I felt that in my soul.

[@daycart]

Love how after walking through his unique dishes/interpretations, the video ends with him making (and slurping) a classic Taiwanese Beef Noodle Soup. No explanation necessary.

[@bernardo9202]

the respect asians have on the portuguese fills me with aprreciation for their gastronomy, that i has a student of the cullinary arts see so much from the portuguese techinics on them

[@stoneuniko3057]

I love his energy and his positivity.

[@ChowTimeOfficial]

It all looks sooo good! Exciting to see the freedom he's given himself as a chef.

[@cosmosgaminglounge]

If I ever visit NY this will be the first place I visit no joke, not because the food looks good, but because this dude a badass chef :D

[@LindsayDaly]

"Americans go through the labor of deboning an entire bird just to turn it into a Turducken" 💀

[@bley99]

I mean he went through the labor of it to make it into fried chicken which he cuts into strips anyways 🤷. Everyone knows bone in fried chicken is just better.

[@nyan4x]

@@bley99 i get what ur trying to say tho.

[@rchyl198sj]

@@bley99 Taiwanese fried chicken is very often boneless! It’s a really popular and delicious street food, hope you get the chance to taste it

[@bertamon]

"Dunno what people would want with pigs blood" "Irish, Scotts and Britts drooling for some of that black pudding.

[@tc2010vancouver]

I like this guys! He is keeping it real, easy going and very Taiwanese too! He reminds me of my friend, whom also grow up in Taiwan and a great chef in Toronto. Anyone in Toronto needs to try his foods he is chef in Naru Izakaya, Toronto, name is Pao Pao. Just a block away from College station. Anyone seeking Taiwanese/Japanese cuisine. I highly recommend this place.

[@lichenwick]

Easily my favorite of this series. What a badass.

[@RINGALOCHA]

It will shatter - Most satisfying word for a food.

[@hernandezmarkie7382]

This guy needs a show id listen to this guy talk about knifes

[@pepprdgefarm]

I just ate dinner, but I'd still be able to put down every dish he showed here. So jealous that I don't live in NYC right now. That looks amazing.

[@ruisen2000]

That last blood cake recipe is amazing! It works super well with heart/liver instead of blood cake too!

[@jz2450]

Love his attitude so liberating

[@corgeousgeorge]

That blood rice cake dish looks like comfort food heaven!

[@andrewhoyw]

One of the most enjoyable episodes

[@1d1hamby]

I agree, make what you like to eat and people will remember your unique food.

[@jw6451]

his mindset is so inspirational, amazing

[@victory01]

Taiwanese beef noodle soup if one of the best dishes out there. I prefer it over ramen and pho...but maybe because its kinda rare to find.

[@MrIcaru5]

Agree, they have more spices than those two noodle dishes

[@sabrinajnguyen]

@@MrIcaru5 depends on what type of pho you’re making

[@makarov-qp6mp]

ramen vs pho vs noodle

[@musicfan2000]

give this man a show!

[@yutzukuo8406]

I like his real and authentic Taiwanese spirit!

[@bambambooyaaj6239]

This guys taste bud resounds with me. I am salivating with his ingredients in all of his dishes.

[@aboucard93]

I love this guy attitude! I definitely feel the same way about being Haitian 🇭🇹! Even though Haitians are becoming more mainstream

[@undinesfire]

I've eaten a lot of food all over the world, but pigs blood cake is one of my favorite food. I miss it so much since my last visit to Taiwan.

[@hunnabihhh]

he is unapologetically himself and i respect that hella

[@MrScullman123]

I love what Eric said. Always try something before you say that you like it or if you dont like it. I personally will taste every type of food atleast once, I have personally never got along with blood in food cuz for me it the taste is to metal flavored for me, but if i was ever at his restaurant i would try it just to see. All of this to me as a chef looks amazing

[@zhsome8039]

the setting is great omg, I love the wild Chinese-open-pub vibes

[@Mobri]

Taiwan, especially Taipei, has such amazing food. I'm so happy he is unleashing his authentic self! NYC is better for it.

[@Lobo47478]

Watching him work that whole chicken was magical 👊🏼

[@marckenleyjoseph9082]

I really like what you're doing and I'm really excited at what our generation holds. I'm very interested in the rice soaked in pig's blood and hopefully soon I'll make my way fown to NYC to eat at your restaurant. Keep up the good work and thank you for introducing the American society to Taiwanese food.

[@markchristopher4165]

Just realized he was referring to WenWen here, well before it launched. Pretty cool

[@JohnLee-hb9ix]

Can’t wait to visit! Your beef noodle soup looks awesome!

[@yvonnesevenblue]

This guy needs to have his own Netflix show!!!!!!!!!

[@jyw003]

Deluxe meat market was my go to back in my days in nyc! Wish west coast had something like that place…manhattan chinatown is still my favorite of all the boroughs!

[@quietiger1288]

Solid skill and great attitude. Like this guy a lot.

[@patrickswayzie9502]

As a chef the first sentance you said. What's authentic to me isnt authentic to you. Thank you for showing people the difference between that phrase

[@ellenmcivor4108]

The vibe of this Chef!

[@I_NeedCoffee]

It's great to see him doing his own thing. That pigs blood cake sounds great. Might be too spicy for me but that's what the drinks are for.

[@hall0whall0w59]

So cool this is on my bucket list

[@virtuouschu5745]

Pigs blood cake was my favorite growing up in Taiwan! Special soy sauce blend, cilantro, and finely chopped peanuts!

[@Jushih]

I would travel to nyc just to try his food. I like his philosophy

[@wokgod]

We used to do our lemon chicken the same way but it was way too time consuming

[@somefishhere]

Thanks for your work! and your wok

[@deesong6722]

Can’t wait to visit his restaurant!

[@ryangolf1873]

Can not believe he gave his new dish secrets out openly not afraid people will copy at home without going to his new restaurant

[@jimmylin600]

I'd buy food from this guy, he's making it his way whether you like it or not. I dig that. Would run my restaurant/eatery the exact same way - dishes I grew up with, what I like, you don't like it? Hit the road.

[@jayflow7949]

3:08 Sounds good like a Massage more like a Fatality 🤦‍♂️🤷‍♂️😂😂 Love this guys positive vibes & the way he Respects the Ingredients he’s a legend I bet he’s doing well now!!!

[@actannerBR]

Chef Eric is very nice guy!! Would love more content about him and his restaurant

[@raphaeldavidgranado9552]

Re-watching this after watching the new doc about the opening of WENWEN

[@rw9495]

That pig's blood cake looks genuinely delicious, I didn't expect that to stir fry as well as it did

[@SentimentalMo]

Look wonderful! You create good stuff! When I’m in NY, I’ll make sure to eat at yours!

[@HungrySoul-999]

His deboning is smooth 👌

[@hitokiri92]

I'm Taiwanese in Canada and I admire what he does for his restaurant and Taiwanese food. But the biggest problem with his recipe/restaurant is gonna be hiring people to do all the prep work before hand.

[@JoonVeen]

I really enjoyed this! Great expose of a great personality. Will be keeping an eye on this series :D

[@Alex-zi1nb]

Good lord I don’t even want that whole chicken sliced. I wanna eat it with my hand like a big chicken stick

[@markchristopher4165]

This guy is fantastic

[@zahndelgado5269]

really good episode, loved the vibe

[@benhsieh8090]

I used to live in Taiwan and I love it

[@ciscomartin6289]

What I find interesting is that he is opening a new location in Greenpoint. I grew up in Greenpoint. In those days a restaurant like his would not survive let alone think to open. No one even knew we existed. Shows how much the demographic has changed over the last 15yrs. Good for him.

[@OpalholicsAnonymous]

Sigh, before my accident I could debone a chicken whole in a minute.. just makes me realise how much I've lost. Keep cooking true to yourself and that's all that matters. At least even with all I've lost at least there are people out there still making my dreams a reality.

[@Aryanid]

The snoopy hood , that's authentic and I want one 😁