Chef

Ian Moroney

"Natto is a sticky mass of fermented soy beans with earthy, funky flavors that are almost cheese-like. Definitely not for everyone, but there's a bit of Japanese history in each bite, and nobody schools you better than Zama."

"Foie gras is one of my favorite things to eat, so stuffing it inside a pig's foot elevates it to something even better than I could have imagined!"

"Served over congee, this braised pork belly is rich in porky flavor with undertones of dashi and soy. The intense flavor covers the plain congee, a delicious pairing! It's my favorite pork belly dish of all time."

"Not as pungent as duck and not as rich as pork, the rabbit is cured, cooked in pork fat, shredded, and then reacquainted with the fat. The pear cuts through the richness just right. So good!"

"The lamb in these tacos is cooked perfectly, and they're served with a lamb broth soup full of carrots and chickpeas. They come with tasty Mexican rice, warm homemade tortilla chips and both red and green salsa. Great place, super authentic, super nice owners and staff."

"This Chinatown noodle house is the best restaurant in Philadelphia in my opinion. I always order the pork noodle soup with a view of the chefs pulling the noodles by hand, a dying art."