Earlier today, three of New York's finest chefs gathered at a New Yorker Conference panel moderated by Bill Buford, where Momofuku chef David Chang confessed that even he's surprised how popular his pork buns have become. He admitted that they were "an eleventh-hour addition to the menu." He went on to add, "who knew steamed bread and pork fat would be so popular." At which point thousands of pork-obsessed New Yorkers came to realize that their reason for being almost never existed. I shudder to even think about it.
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