The Dave Chang Show

Dave and Chris debate NFL matchups based on food in cities, including sandwiches, steakhouses, seafood, sweets, and special teams. They discuss New York vs. San Francisco, Cincinnati vs. Los Angeles ice cream battle, and New England vs. New York red chowder rant. Dave shares three things he looks for in restaurant menus. They explore the significance of menus, from design to descriptions, and discuss the use of quotation marks on menus.

Dave and Chris kick off the episode by discussing three moments in time they’d like to travel back to.Slice delves into an “addendum to the hefeweizen principle”—Dave’s theory that bartenders are able to tell what drinks a patron wants before they actually order them.Ask Dave asks: Has Dave fallen out of love with some of his signature dishes? Dave talks about one of his most famous dishes, the Momofuku pork bun, and how he no longer wants to eat it or prepare it, and he draws a parallel to musical acts that have to play their hits.MOIF gets into a road trip convenience store draft, where Dave and Chris have to pick one savory snack, one sweet snack, and one drink. The MOIF rounds out with an overrated/underrated on attending live events, including NFL games, magic shows, and tennis matches.Hosts: Dave Chang and Chris YingProducers: Victoria Valencia, Cory McConnell, Euno Lee, and Gabi Marler Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave discusses his childhood activities and shares his inefficient method to deal with cold callers. He also talks about saying no to strangers and explores action movie franchises. Dave explores commonly consumed fruit juices and their uses in the kitchen. He ends the episode with an exploration of a lesser-known Korean noodle dish.

Dave and Chris wax nostalgic at the top of the episode talking about three things they ate in high school. Dave talks about his secret love of shepherd’s pie and his not-so-secret love of microwaveable cheeseburgers. Chris weighs in with his clandestine love affair with “RIB-B-Q” at the Cal Dining Hall. The two also share a moment about a certain past food item at Taco Bell.For Slice, Dave talks about his run-in with a foul ball at Dodger Stadium and the internal monologue that led to him missing out on the catch.The conversation turns a bit more serious as the two discuss the state of Cantonese cuisine, one of the most technically demanding cuisines to execute. They talk about its future and how a cuisine survives over time.The episode rounds out with a MOIF distinguishing “dining” versus “eating,” and going through some of the most ambitious restaurants in Los Angeles, Chicago, and New York.Hosts: Dave Chang and Chris YingProducers: Victoria Valencia, Cory McConnell, Euno Lee, Gabi Marler Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Euno dig in on NFL kickoff weekend for an extended Three Things that Dave is looking out for in the upcoming NFL season. The episode draws parallels between NFL schools of thinking (including the rise of the mobile quarterback and the run pass option) and how changes in the NFL relate to changes in the food and restaurant world.The episode then takes a personal turn as Dave looks back and reflects on his personal competitive drive, the way he’s approached his work, and whether or not this approach will make sense for him as a father and is something he wants to pass down to his kids.Euno weighs in on his recent conversations with Dave and talks about how Dave’s ability to overcome great odds has given him a unique level of grit and perspective—and how belief from someone with that experience can be inspiring.The episode concludes with Dave's NFL hot takes and discussion of how he’s finally embracing the Washington Commanders … in a way.Hosts: Dave Chang and Chris YingGuest: Euno LeeProducers: Victoria Valencia, Cory McConnell, Gabi Marler, and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris kick off the episode talking about a … strange … take from the 'Ringer Fantasy Football Show' and question their fantasy football knowledge based on their food preferences.The episode continues with a Slice where Dave declares the space of one’s airplane seat to be “personal airspace” and an experience with a pushy passenger."Ask Dave" sees Dave encounter a problem that plagues chefs and restaurateurs everywhere: What do you do if a former chef copies the dishes from their former employer at their new job … and the new job is down the street from their old one?The episode turns to Cory McConnell and Victoria Valencia’s experience at the Spotify headquarters in Stockholm, and their meal at Ekstedt. Dave and Chris pay their respects to Copenhagen and Stockholm’s dining scene.Finally, the two land on a MOIF where they talk about the best seafood tower selections, and the proper way to enjoy an oyster.Hosts: Dave Chang and Chris YingProducer: Victoria Valencia, Cory McConnell, Gabi Marler, and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave talks about his perfect day of eating in Tokyo, including eating three pizzas at Seirinkan and his epic day with Little Meg. He also shares his hot takes on Korean food and declares Korean cold noodles to be the best. The podcast also explores the dilemma of splitting the bill, the importance of spice blends, and the use of Chinese Asian flavors in Jamaican dishes. They discuss the concept of fairness in group dining situations and the key to success in the kitchen through being mentally organized and adaptable.

Dave and Chris talk about Shohei Ohtani's greatness and their breakfast preferences. They discuss donuts, bagel sandwiches, Asian breakfast cuisines, and the proper way to serve hash browns. They also explore the lack of media attention for Ohtani and debate the universal default for hash brown crispiness.

Dave Chang talks about cooking breakfast for his son and reflects on the work ethic of bees. He also discusses the functional importance of wearing chef coats and shares his worst cut and burn stories. The conversation then shifts to IQ tests and their implications, as well as the debate on whether it correlates to a higher EQ score.

Dave’s Three Things segment starts off with three things he loves about the show’s guest: a world-class chef and the owner of the Empellón restaurant group, Alex Stupak. Stupak catches up with Dave (whom he hasn’t seen since before the pandemic) and reflects on his culinary journey, including his admiration of Albert Adrià, his time at Grant Achatz’s Alinea, and his experience helming the pastry program at Wylie Dufresne’s WD-50. The two ponder the dampening effects of restaurant criticism on creativity—and Dave suggests that Stupak is a culinary Prometheus for his constant innovation of new culinary techniques. The two continue talking through Alex’s journey of making Mexican food, culminating with a discussion of Alex’s new critically acclaimed restaurant, Mischa, in New York.Host: Dave Chang and Chris YingGuest: Alex StupakProducer: Victoria Valencia, Cory McConnell, Gabi Marler, Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices