When culinary professionals step out of their own kitchens, their itineraries often reveal a fascinating cross-section of a city’s best-kept gastronomic secrets. For Chef Eric Sze, the creative force behind Brooklyn’s acclaimed Taiwanese restaurant Wenwen, a day off is rarely spent resting. Instead, it is an intentional journey through the boroughs, tracking down the exact artisanal sandwiches, premium cuts of meat, New York-style slices, and nostalgic comfort foods that fuel his palate and inspire his own culinary philosophy.
In the latest installment of the hit video series Chef’s Day Off, viewers are invited to trail Sze as he navigates his weekly routine across New York City. The itinerary is a masterclass in balance, moving seamlessly from European-inspired bakery items to hyper-local butcher shops, classic New York pizza, and deeply personal tastes of home.
Sze begins his culinary excursion in Brooklyn, setting the tone for the day with a morning stop at Bakeri. Known for its rustic neighborhood charm and exceptional baking program, the establishment serves as the starting point where Sze secures his favorite morning meal. Eschewing a traditional heavy breakfast, his go-to order highlights a sophisticated interplay of textures and flavors: a crunchy, freshly baked baguette layered with sweet honey, crisp slices of apple, and creamy, rich brie. It is a simple yet carefully composed sandwich that demonstrates a chef’s appreciation for quality ingredients and harmonious pairings, setting an elevated baseline for the hours ahead.
With breakfast concluded, Sze transitions from consumer to culinary collaborator, making his way to The Meat Hook. The renowned Brooklyn butcher shop is more than just a casual stop for the chef; it serves as the vital meat supplier for Wenwen. Here, Sze bridges the gap between his personal life and professional responsibilities, consulting with the butchers to handpick specialty cuts of steak and dry-aged short ribs destined for future dinner services. This behind-the-scenes look underscores the rigorous sourcing standards that drive New York’s independent restaurant scene, where relationships between chefs and local purveyors are foundational to the dining experience.
No New York food tour would be complete without a slice—or an entire pie—and Sze’s next destination pays homage to the city’s quintessential fast food, elevated to an art form. He heads to Chrissy’s Pizza to pick up a whole, crispy, New York-style pie crafted by chef Chris Hansell, who has spent years refining his craft. Unlike standard neighborhood joints, Chrissy’s Pizza reflects an obsessive dedication to dough development, yielding a yeasted crust that achieves a delicate balance between structural integrity and a doughy, satisfying chew. Sze’s preference leans toward the jalapeño and garlic pie, a bold creation that demands precision. According to the chef, the pie succeeds because of its exact proportions, ensuring that the pungent kick of the garlic and the sharp heat of the jalapeños never overwhelm the foundational harmony of the cheese, sauce, and crust.
For the final leg of his journey, Sze travels out to Flushing, Queens, to visit Maxi’s Noodle 2. This stop offers a deeply emotional and personal connection for the chef, serving up the nostalgic Chinese flavors that he has actively craved since leaving his home in Taiwan. In an industry where chefs are constantly experimenting with fusion and modern techniques, Sze’s return to traditional comfort food highlights the enduring power of culinary heritage.
Upon arriving, Sze is welcomed by owner Maxi Lau-O’Keefe, who invites him behind the scenes for an impromptu masterclass. Lau-O’Keefe teaches Sze how to construct the restaurant’s iconic wontons, a process that requires precise technique as a filling of seasoned shrimp and pork is expertly folded into delicate wrappers. True to the humbling nature of authentic hand-made Asian cuisine, Sze finds himself challenged by the intricate folding process, underscoring the years of muscle memory and specialized skill required to produce dumplings that hold up to boiling water while maintaining an optimal meat-to-wrapper ratio.
Once the wonton lesson concludes, Sze finally settles in to enjoy the fruits of the restaurant’s labor. He orders a comforting, steaming bowl filled with thin, springy noodles made with nutrient-rich duck eggs, accompanied by Maxi’s classic wontons and a rich, deeply savory beef soup. It is a quiet, satisfying anchor to a day that began with a French-style brie baguette in Brooklyn and traversed the breadth of the city’s diverse food culture.
The complete chronicle of Chef Eric Sze’s neighborhood favorites and behind-the-scenes kitchen visits is available to stream in the most recent episode of Chef’s Day Off. Through his journey, viewers gain not only a curated map of exceptional New York eateries, but also a rare glimpse into the personal tastes of a chef who finds joy, community, and memory in the daily work of other culinary artisans.
