MICHELIN Guide’s Point Of View
Ssäm Bar is still very much a David Chang operation, but the chef in this kitchen is Singapore native and Ko alum, Max Ng. Under his realm, the menu is infused with all the spice and funk of genuine Southeast Asian cooking, and never holds back from delivering bold flavors and heat levels that can leave timid palates a bit, well, intimidated. It's the kind of memorable food that patrons crave and return for again and again. Dive into a fluke crudo with shaved kimchi ice, before indulging in the spicy shell-on shrimp-crisp, garlicky, buttery and better than the best shrimp chip in town. While most hone in on the Southeast Asian specials, always keep room for sweets like pandan-flavored coconut-custard pie topped with lightly salted whipped coconut cream.