When chefs get a rare day away from the intense heat of the kitchen, their choices of where to eat often reflect a deep appreciation for craftsmanship, comfort, and community. For Eric Sze, the acclaimed owner of Wenwen, his beloved Brooklyn Taiwanese restaurant, a day off is an opportunity to traverse New York City’s diverse culinary landscape. From artisanal bakeries and specialized butcher shops to masterful pizzerias and nostalgic neighborhood noodle houses, Sze’s weekly routine offers a fascinating look at the places that inspire one of the city’s top culinary talents.
Sze’s journey is the focus of the latest episode of Chef’s Day Off, an engaging video series that captures how prominent culinary figures spend their precious free time. Rather than retreating from food on his day away from Wenwen, Sze leans entirely into it, exploring the boroughs for everything from simple, perfectly constructed baguette sandwiches to oversized, meticulously crafted wontons. His itinerary highlights not only his personal palate but also the rich network of independent purveyors and restaurateurs that make New York City a global capital of gastronomy.
The chef’s morning routine begins in Brooklyn with a stop at Bakeri, a neighborhood staple known for its rustic charm and exceptional baking. While Bakeri offers an array of pastries and artisanal loaves, Sze has a distinct, steadfast favorite order that sets the tone for his day. He opts for a crunchy baguette sandwich layered with a harmonious balance of sweet honey, crisp apple, and creamy brie. The combination of textures—the hard crack of the crust giving way to the soft, rich cheese and fruit—reflects the kind of thoughtful flavor pairing that a professional chef appreciates, even in the simplest morning bite.
With breakfast concluded, Sze transitions from consumer to collaborator by visiting The Meat Hook, the trusted meat supplier for Wenwen. More than just a logistical stop, visiting the butcher shop is an immersion in quality sourcing. Sze engages with the purveyors to select choice cuts of steak and dry-aged short ribs, items that will eventually find their way into his evening cooking or inspire ideas for his own menus. In the restaurant industry, the relationship between a chef and their butcher is built on mutual trust and a shared obsession with provenance and flavor, making this stop a cornerstone of Sze’s weekly routine.
After handling provisions, Sze turns his attention to lunch, seeking out one of the city’s most talked-about pizza operations: Chrissy’s Pizza. Run by chef Chris Hansell, who has spent years quietly and methodically perfecting his craft, Chrissy’s Pizza serves up whole, crispy, New York-style pies that have earned a devoted following. Sze orders a signature pie featuring a careful balance of jalapeño and garlic. According to the Wenwen chef, Hansell has mastered the proportions so that every single bite delivers an even distribution of heat, aroma, and savory depth, all resting securely on a doughy, beautifully yeasted crust that bridges the gap between traditional city style and artisanal innovation.
For the final stop of his culinary journey, Sze travels to Flushing, Queens, to visit Maxi’s Noodle 2. This leg of the trip holds a deeply personal significance, as it serves as a portal to the comforting, nostalgic Chinese flavors that Sze has craved ever since leaving his home in Taiwan. Maxi’s Noodle 2 offers a taste of heritage and tradition, providing a grounded, emotional counterpoint to the contemporary Brooklyn stops earlier in the day.
Upon arriving, Sze is welcomed by owner Maxi Lau-O’Keefe, who takes the opportunity to offer a hands-on masterclass in the art of wonton making. Lau-O’Keefe demonstrates the precise techniques required to fill the wrappers with a carefully measured mixture of shrimp and pork before folding them into their iconic, sculptural shapes. Sze tries his hand at the traditional folding process, an experience that he admits leaves him humbled by the dexterity, speed, and years of muscle memory required to achieve perfection.
Following the dumpling-making lesson, Sze settles into a well-deserved meal. He enjoys a steaming, deeply comforting bowl of soup featuring thin, resilient noodles made with duck eggs, paired alongside those very same classic, house-made wontons and a rich, aromatic beef soup. It is a meal rooted in comfort, technique, and cultural connection, bringing his whirlwind tour of the city’s food scene to a satisfying close.
For those looking to experience Sze’s neighborhood favorites firsthand or simply wanting a glimpse into the off-duty life of a prominent New York City restaurateur, the latest episode of Chef’s Day Off captures every delicious detail. From the sunlit morning baguettes of Brooklyn to the steaming bowls of duck-egg noodles in Queens, Sze’s day off is a testament to the endless variety and community spirit driving New York’s vibrant culinary culture.
