The culinary insurgent behind Kung Pao pastrami, Sichuan catfish and cumin lamb ribs: Danny Bowien’s Mission Chinese
Danny Bowien is the Korean-born, Oklahoma-raised chef who has been drawing patrons to his celebrated Chinatown eatery, Mission Chinese (MCFNY), in staggering numbers since it opened in Manhattan a few years back, satisfying hordes of hungry guests with delish dishes like braised pork, aromatic lamb broth and select barley pops. His signature grub includes Kung Pao pastrami, catfish à la Sichuan seasoned with Old Bay and barbequed pig tails marinated in Coca-Cola, among other delights. Danny’s haute cuisine has earned him a place at the tip top of critics’ reviews, including Anthony Bourdain, Pete Wells and even Eddie Huang.
Danny first gained street cred for his Chinese-American eats with a scrumptious pop-up venture in San Francisco’s Mission District. He picked up his expert culinary skills working odd restaurant jobs (he’s never had formal training!) and happily gives props to neighborhood haunts like Spicy Village and Biang. We crave Mission Chinese!
171 E Broadway, New York, NY 10002