Sarah Hsieh

CHEF
Written By Nicole Borden

The Modern | New York | November 2022

FEATURED DISHES


Diver Scallops, Sungold Tomato, Kumquat Kosho, Trout Roe Vinaigrette, Marigolds

Cured Hiramasa, Koshihikari Rice, Wood Ear Mushrooms, Sorrel-Artichoke Sauce

Sweet Corn Cappelletti, King Crab, Celtuce, Chile Oil

Wagyu Ribeye, Smoked Carrots, Endive, Spinach, Foie Gras Sauce, Espresso Cream


Photography by Will Blunt

Nicole Borden
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