It is a lovely place, an evolved place, the sort of place that seems to have been extant for considerably longer than a year. You could say the same thing about Ng's cooking, which is the street food of his family's native Singapore, with a little of his wife's family's Vietnamese food, plus a layer of Nancy Silverton's Los Angeles kitchens and an echo of Daniel Boulud's New York City palaces thrown in for good measure. It does not seem "new" any more than Ng seems a New Chef, which is what Food & Wine named him (properly "Best New Chef") last week.
But "new" is a happily relative term. Ng is here to stay, whatever adjective you hand to him. He really is, regardless of the vicissitudes of city planners: Yes, the MTA has had some changing plans for the space, but there's nothing firm yet -- Ng has known about the issue since before he signed his lease -- and at the rate the city is going, Ng may even outgrow his current location before anybody makes a decision. Who you gonna bet on, anyway? We'll take the chef over the city planners any day. Turn the page.Squid Ink: Well, first off -- congratulations!
Bryant Ng: Thank you.
SI: So do you get to fly to Aspen?
BN: I believe in July, and I get to bring a few people. I've never been -- I hear it's pretty insane.
SI: Watch out for bears. Lots of black bears in the summer in Aspen.
BN: I have to watch out for bears? Are you serious? Are you supposed to play dead?
SI: Just walk slowly away. Don't chase them offering food. I've seen people do that there; I don't recommend it.
BN: There's going to be a lot of food. I guess I'm not going to do anything with honey.
SI: Not sure about bears and sambal.
BN: Maybe it'll scare them away. [Pause. We consider bears.] But it'll be really fun -- I'm really excited. And I believe it's going to be the 30th anniversary -- I don't know if they're doing anything special or not, so it's kind of cool.
SI: What do you do? Do you get some kind of mystery box?
BN: I don't know yet. I have no idea.
SI: How did you find out about the award, anyway? Do you get some secret Nobel Prize phone call or something?
BN: You do. Kind of. So the way it happened with me was that it was a busy Friday, I think, and I was working the grill over here and I get this phone call. I look at it and it's from New York. And the days prior to that, I'd been getting calls from New York and they were from Food & Wine just asking me questions about my background, that sort of thing.
SI: They were fact-checking you.BN: Absolutely. So I was looking at it and thinking -- New York again -- well, I gotta cook a burger. Then there was another call like a half-hour later and so I get on the phone and she's like, "This is Dana [Cowin, Food & Wine editor], Hi, how are you?" And she told me but she said I had to keep it a secret. So I walked into the walk-in and closed it -- and people were trying to get in -- and I was just going, like ... I was just trying to hold the excitement in. In my mind it was a little trippy, a little surreal; I didn't really know what to think about it at first. And then I thought -- how am I going to keep it a secret?
SI: How long did you have to keep it secret?
BN: About a month.
SI: A month! You told your wife, right?
BN: I told my wife. I did tell other people here eventually, because they were going to wonder why I was going to New York. But I told Kim, my wife, right away; she went into this room and started yelling.
SI: Did you know any of the other chefs who were named?
BN: I know them now. I didn't know any of them before a week ago, although I knew of them. Then we flew out for a party and we spent a whole day doing photo shoots together, and so you sit around a lot and you get to know each other. For me, as a chef, I'm using to moving around a lot, and that was a lot of hurry up and wait.
SI: You guys would make terrible actors. You'd hate sitting in trailers all day.
BN: Yeah. I can't even fly in a plane, I get so antsy.
SI: You can't at all? Like Charles Grodin in Midnight Run?
BN: Oh, I can. I just don't enjoy it.
SI: And in addition to the Food & Wine thing -- happy anniversary! You guys pretty recently celebrated your one-year mark.
BN: Thank you. It's a year and a month maybe. So it's still happy birthday.
SI: Right. You've hit critical mass.
BN: And to hit that year point is very exciting for us. You know, the restaurant business is very difficult, and to be able to do that is great -- and we just hope we'll keep going and going and going.
SI: New chefs are new chefs -- the award stipulates five years -- but you've just hit one. They don't count what went before, which in your case was Mozza.
BN: Yes, I opened Mozza. I was the chef de cuisine over there.
SI: And before Mozza?