David Chang on How Ando Delivery Could Save Restaurant Dining
As the growing online service introduces new lunch options, its founder explains how he developed this strategy through both his experience at Momofuku and growing up in Virginia.
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David Chang is piling food from cardboard delivery containers onto a large plate for me.
The founder of the game-changing Momofuku restaurant empire spoons a mound of shimmering dan dan noodles, doused in red Sichuan oil, onto the only empty corner left on my dish. It coils between a catcher’s mitt-size piece of fried chicken and a Philly cheesesteak sandwich, the latter offering the salty promise of a perfect cheese sauce gently nudging out of it.