Danny Bowien, the thirty-year-old Korean-born chef and main owner of Mission Chinese Food, grew up in Oklahoma eating the Chinese dishes of Middle America, friedrice and lo mein.
Mr. Bowien's singular way with Chinese classics (kung pao pastrami, salt cod friedrice made with house-confited mackerel) immediately created a citywide buzz.
For breakfast Thursday, Guan ate a typical Chinese breakfast of potatoes with meat, rice and stir-fried eggs, showing no sign of nerves, his mother said.