Ha’s Dac Biet and NYC’s Most Exciting Pop-Ups

"Chinchakriya Un’s pop-up interprets market-driven Cambodian flavors with playful, improvisational cooking: a crudités plate of green and yellow flat beans, cucumber slices, and fried eggs with a slip of batter for scooping the fermented shrimp-and-chile paste kapeak; a crispy‑rice salad scented with coconut curry and brightened by pork and sorrel; and a salty‑umami tuk trey ping poh—tomato–fish‑sauce made with sungold tomatoes—slathered over grilled chicken. Her outdoor supper emphasized seasonality, spontaneity, and the joyful, ephemeral nature of pop‑up dining." - E. Alex Jung