"Wong’s “Asian breakfast set” resembled a teishoku, although, as he was careful to point out, it leaned Korean: the roasted mackerel fillet, its skin speckled with char, had been cured in doenjang, as had the egg yolks he used to make a sort of yuzu aioli to go with it. Among the accompanying vegetables were a wheel of lotus root, braised in soy and honey but still crunchy; a tangle of wilted pea shoots finished with Cara Cara ponzu; and a generous spoonful of wonderfully fudgy purple-potato salad." - Hannah Goldfield
