In order for fusion dishes to work, Taiwanese chef Eric Sze uses one thing to guide his "eccentric" cooking: The sum needs to be greater than the parts. Or as he explained to me when we met at his Greenpoint restaurant Wenwen, "one plus one needs to be greater than two." Sze is well known for his “authentically unauthentic” dishes. Born and raised in Taipei before heading to the United States for college, he questions what is considered “Taiwanese” food through his experimental cooking.…

Read More »