Five Pastry Chefs Defining Restaurant Desserts Right Now | Eater
"A fine‑dining Korean‑Chinese kitchen where the pastry program pushes savory boundaries and technical precision, presenting surprising combinations such as a plum meringue with yubu chantilly, candied tomatoes and a Ritz‑cracker ice cream with green Sichuan peppercorn sablé, as well as bold items like black garlic ice cream and inventive, highly conceptual plated desserts." - Martha Cheng
