David Chang

The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.

I remember Detroit feeling really unsafe, feeling scared a lot. Our house was broken into, our car was stolen, we had to get a watchdog, we would get beat up in the street, I had my bike stolen. There was just a lot of real anarchy on the streets and sidewalks.