New York Jungsik Sous Chef's New Place (2)

🌟 Squab: The dry-aged squab is one of the main courses. The aged pigeon meat is firm, paired with morel mushrooms and chestnut puree, offering a delightful texture. The chef also included a bonus taco to make sure no pigeon meat goes to waste. 🦽 🌟 Mille-feuille: The pastry chef really outdid herself! I absolutely loved this dessert. It’s visually stunning and not overly sweet. The crispy layers of pastry are paired with a cool, sweet filling. I wish she would open a pastry shop so I could visit every day. She also sent a chocolate tart, which was equally exquisite and delicious—I polished off two and still wanted more! 😍 🌊 The tableware here is all Christophe, with a classic 🥚-shaped set that looks amazing. As the first New York-based Chinese chef-led New Chinese Fine Dining restaurant, I hope they continue to excel. 📍 Maison Sun 200-3 Schermerhorn St, Brooklyn, NY 11201 🎢 If you’re in New York and looking for a unique dining experience, Maison Sun is a must-visit. From the innovative Madai to the delightful Mille-feuille, every dish is a culinary adventure! 🌟 #NewYorkFood #NewYorkFineDining 🌆