{"id":1702,"date":"2026-11-02T12:58:10","date_gmt":"2026-11-02T12:58:10","guid":{"rendered":"https:\/\/thetripbook.com\/?p=1702"},"modified":"2026-11-02T12:58:10","modified_gmt":"2026-11-02T12:58:10","slug":"inside-chef-eric-szes-ultimate-new-york-city-day-off-from-artisan-baguettes-to-nostalgic-taiwanese-wontons","status":"publish","type":"post","link":"https:\/\/thetripbook.com\/?p=1702","title":{"rendered":"Inside Chef Eric Sze\u2019s Ultimate New York City Day Off: From Artisan Baguettes to Nostalgic Taiwanese Wontons"},"content":{"rendered":"

For professional chefs, a day off is rarely about rest; it is often an intentional journey driven by curiosity, inspiration, and a deep-seated craving for the flavors they do not get to cook every day. In the latest episode of the popular series Chef\u2019s Day Off<\/em>, viewers are invited into the personal routine of Chef Eric Sze, the creative force behind Wenwen, one of Brooklyn\u2019s most celebrated modern Taiwanese restaurants. Sze takes food lovers on an intimate tour across New York City, sharing the bakeries, pizzerias, butcher shops, and neighborhood eateries that he relies on for his weekly culinary fix. From simple, elegant baguette sandwiches to oversized, meticulously folded wontons, Sze\u2019s itinerary highlights the diverse, vibrant fabric of the New York dining scene through the discerning palate of a professional chef.<\/p>\n

The journey begins in the morning hours, long before the frantic service prep begins at Wenwen. Sze starts his day with a deliberate pause at Bakeri, a neighborhood staple known for its artisanal pastries and rustic atmosphere. Rather than opting for a traditional breakfast pastry, Sze\u2019s go-to order is a carefully composed sweet-and-savory masterpiece: a crunchy, freshly baked baguette layered with sweet honey, crisp apple slices, and creamy brie. This combination of textures\u2014the hard shatter of the crust, the yielding chew of the bread, the crisp bite of the fruit, and the rich, velvety cheese\u2014sets the tone for a day focused on quality ingredients and thoughtful flavor pairings. <\/p>\n

\"Where<\/figure>\n

With breakfast concluded, Sze transitions from consumer mode to chef mode, making a practical and necessary stop at The Meat Hook. This renowned butchery serves as Wenwen\u2019s trusted meat supplier, making it a familiar destination for the chef, but visiting on his day off allows him to slow down and select the best possible ingredients for an upcoming home-cooked dinner. Sze browses the butcher cases to pick out a specialty cut of steak alongside dry-aged short ribs. The relationship between a chef and their supplier is foundational to modern restaurant operations, and Sze\u2019s visit underscores the importance of sourcing high-quality, expertly aged meats for robust, deeply savory dishes.<\/p>\n

No New York City food tour would be complete without pizza, and Sze\u2019s next destination pays homage to one of the city’s greatest culinary obsessions. He heads over to Chrissy\u2019s Pizza to pick up a whole, crispy, New York-style pie. The pizzeria is a passion project for chef Chris Hansell, who has spent years refining his craft, perfecting the dough, the sauce, and the bake. Sze\u2019s preference leans toward the jalape\u00f1o and garlic pie, a specialty that showcases Hansell\u2019s dedication to balance. According to Sze, the pie features a masterclass in proportions, ensuring that the sharp heat of the jalape\u00f1o and the pungent warmth of the garlic never overwhelm one another, all resting securely on a pillowy, doughy, yeasted crust that achieves the ideal balance of chewiness and char.<\/p>\n

For the final stop of his culinary excursion, Sze travels out to Flushing, Queens, to visit Maxi\u2019s Noodle 2. This journey into one of the city\u2019s major culinary enclaves is driven by more than just hunger; it is a quest for nostalgia. Since leaving Taiwan, Sze has carried a deep craving for the specific flavors of his homeland, and Maxi\u2019s Noodle delivers those comforting tastes with uncompromising authenticity. Upon arrival, Sze is welcomed by owner Maxi Lau-O\u2019Keefe, who offers a hands-on masterclass in the art of wonton making. Lau-O\u2019Keefe demonstrates how to prepare the iconic house wontons, which are generously stuffed with a savory mixture of fresh shrimp and pork before being folded with lightning-fast, expert precision.<\/p>\n

\"Where<\/figure>\n

Attempting to replicate the delicate technique humbled the professional restaurateur, illustrating just how much specialized skill goes into regional comfort foods that appear simple on the surface. After trying his hand at the complex folding process under the watchful eye of the owner, Sze finally sits down to enjoy the fruits of the kitchen\u2019s labor. He settles in for a steaming, deeply comforting bowl of soup featuring thin, springy noodles made with duck eggs, paired alongside those classic, expertly wrapped shrimp and pork wontons, as well as a hearty portion of beef soup. The meal serves as a grounding end to his day off, connecting his contemporary work in Brooklyn back to the enduring flavors and culinary traditions of his roots.<\/p>\n

Food enthusiasts and home cooks looking to experience Sze\u2019s favorite neighborhood spots firsthand can watch the full episode of Chef\u2019s Day Off<\/em> on YouTube, where the camera follows him through the streets of Brooklyn and Queens as he uncovers the stories and flavors behind his weekly routine.<\/p>\n","protected":false},"excerpt":{"rendered":"

For professional chefs, a day off is rarely about rest; it is often an intentional journey driven by curiosity, inspiration, and a deep-seated craving for the flavors they do not get to cook every day. In the latest episode of the popular series Chef\u2019s Day Off, viewers are invited into the personal routine of Chef […]<\/p>\n","protected":false},"author":24,"featured_media":1701,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[734],"tags":[2688,1873,1227,250,736,1871,735,641,737,2689,738,2690,143,1874,222],"class_list":["post-1702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-tourism-culinary-travel","tag-artisan","tag-baguettes","tag-chef","tag-city","tag-culinary-tourism","tag-eric","tag-food-travel","tag-inside","tag-local-food","tag-nostalgic","tag-street-food","tag-taiwanese","tag-ultimate","tag-wontons","tag-york"],"_links":{"self":[{"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/posts\/1702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/thetripbook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1702"}],"version-history":[{"count":0,"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/posts\/1702\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/media\/1701"}],"wp:attachment":[{"href":"https:\/\/thetripbook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetripbook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetripbook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}