Mazemen At Deji, A Pop-Up At The Parlor

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Were you there? It seems like everyone showed up for at Chef David Park’s first exploratory Westchester venture at The Parlor.  Park, a Cookery alum whose other pop-ups have been at Smorgasburg and Brooklyn Flea (where he served “WTFoie”), was slinging his Changian twist that featured Korean fried chicken thighs with red beans and kimchi waffles. Our pick of the night was Park’s take on mazemen: kimchi, bacon, negi, noodles, egg, Sriracha.  Park sourced his noodles at cultish Ippudo—look for more local Deji pop-ups and follow Deji on Facebook.

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