Chili crisp is a staple in many Asian households. It is an oil-based condiment with a devoted following. This became particularly evident when Momofuku, a restaurant group founded by Korean American chef David Chang, attempted to trademark the term «chili crunch.»
I wrote this article in French explaining the situation.
CHEF STEVEN WONG’S CHILI CRISP RECIPE IN FRENCH.
The move sparked backlash, with news outlets, social media, and food personalities criticizing Momofuku for trying to control a widely used term in a growing market. Chef Chang ultimately issued a public apology. Chef Chang ultimately issued a public apology and said he wouldn’t enforce the trademark.
But what exactly is chili crisp? To delve deeper, I sought the expertise of Chef Steven Wong, owner of Wong restaurant in Quebec City. Chef Wong believes chili crisp belongs to the Asian community, emphasizing that popularizing a condiment doesn’t grant exclusive ownership.
Intrigued by its cultural significance and culinary potential, I embarked on a journey with Chef Wong to explore the secrets behind this beloved condiment.
