NEW FOOD SKETCHES: Mission Chinese Food

Savory egg custard with scallop, roe, green apple and basil seeds (above) and kung pao pastrami with peanuts, celery, red peppers and Tianjin chiles (below) from Danny Bowien's NYC outpost of Mission Chinese Food.

NYT food critic, Pete Wells, just reviewed the restaurant; read his piece and see photos of these dishes here.

1 comment:

ephraner said...

Love the pastrami illo, Erin. Spot on! Totally fun.