In the earliest days of our relationship, food was common ground. And Lynn was far and away the more experienced gastronome. She turned me on to Malaysian cuisine. She explained that the Chinese food I had been eating–and genuinely liked–was, in fact, American food, promptly taking me out for the real thing. Lynn even gave me my first bites of sushi (or should I say “attempted” bites, as I struggled mightily with chopsticks back then). There was one food, however, that needed no cross-cultural exchange, clarification, or introduction: chocolate. When it came to chocolate, we were on the same footing from the start. It’s the foodie version of a universal language, after all.
For nearly five years, Anthony Bourdain worked on an ambitious, quixotic scheme to create a 155,000 square foot international night market at New York City’s Pier 57. The overwrought and ill-fated venture ultimately ended with Bourdain conceding defeat in December 2017, a mere six months shy of his tragic and untimely death. Like everyone else, I was shocked and saddened by the news of Bourdain’s suicide. But, if I’m being honest (as unpopular as this opinion may be), I didn’t feel the same way about the demise of his passion project.
Anyone living in New York City will probably have noticed the proliferation of food markets over the past few years. And while they may seem fairly new, similar concepts have flourished for a long, long time in Southeast Asia. It seems ripe for the current climate though, as foodies move toward more casual (and let’s face it, more Instagrammable) dining options and restaurateurs move toward mitigating risk and reducing overhead.