The Dish: NYT food writer Eric Kim

[@CBSMornings]

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[@doublebanana-de3dt]

Beyond the innovative yet authentic cooking, you can sense his emotion and depth in the second half of this piece. Thank you Eric!

[@magnoliawang6972]

OMG Eric!! I've been following since your Food52 days and am so proud of where you are now :))

[@nhiarslain2422]

Drooling just looking at the photos!

[@hlsylsify]

That dried seaweed makes noodles taste much more delicious. 😋

[@janespitfire9884]

Wow! The food looks great. I might get the book

[@AdamWestish]

if you grow up around (or a child of) immigrants, or someplace like Hawai'i, you experience a lot of "fusion" food like one of our local favorites, spam and egg (or teriyaki chicken) musubi! mmm

[@chenvictor8]

So funny. I remember the food network too

YUM!

[@LMays-cu2hp]

Looking very nice...