When culinary professionals step away from the blazing burners and chaotic service rushes of their own commercial kitchens, where do they go to find comfort, inspiration, and sustenance? For Chef Eric Sze, the creative force and owner behind Brooklyn’s acclaimed Taiwanese restaurant Wenwen, the answer involves a borough-spanning itinerary that highlights the vibrant, diverse tapestry of New York City’s dining scene. In a recent installment of the popular video series Chef’s Day Off, Sze takes viewers on an intimate, behind-the-scenes journey through his weekly routine, showcasing the bakeries, butcher shops, neighborhood pizzerias, and comforting noodle houses that keep him fueled and grounded.
Sze’s culinary pilgrimage begins in the morning with a reliable favorite in Brooklyn: Bakeri. Known for its artisanal approach to baking and rustic neighborhood charm, the establishment serves as the ideal launching pad for the chef’s day of leisure. Rather than opting for a traditional heavy breakfast, Sze’s go-to order reflects a thoughtful balance of textures and flavor profiles. He regularly selects a crunchy, freshly baked baguette layered with sweet honey, crisp apple slices, and creamy brie cheese. This simple yet sophisticated combination sets a high culinary standard for the rest of the morning, blending the comforting warmth of artisan bread with crisp autumn-like sweetness and rich, savory dairy.
With breakfast concluded, Sze shifts his focus from leisure to preparation, making a practical and essential stop at The Meat Hook. As the trusted meat supplier for Wenwen, this renowned butcher shop is more than just a casual visit for the chef; it is an integral part of his professional ecosystem. Sze routinely stops by the shop to source specialty cuts of steak and dry-aged short ribs, items that require exceptional quality and meticulous aging to meet the rigorous standards of his own kitchen. Visiting his suppliers on his day off underscores the deep connections and collaborative spirit that exist within New York City’s independent restaurant community, where chefs and purveyors work hand-in-hand to elevate the local food landscape.
No New York City food tour would be complete without a proper slice of pizza, and Sze’s next destination pays homage to one of the city’s most beloved culinary staples. He heads over to Chrissy’s Pizza to pick up a whole, crispy, New York-style pie. The pizzeria is helmed by chef Chris Hansell, an artisan who has spent years perfecting his craft, striving for the ultimate balance of crust integrity, sauce acidity, and cheese melt. Sze’s specific order—a jalapeño and garlic pie—demonstrates an appreciation for bold, punchy flavors. According to Sze, Hansell manages to achieve the elusive goal of perfect ingredient proportions, distributing the fiery kick of the jalapeños and the aromatic punch of the garlic evenly across a pillowy, doughy, yeasted crust that delivers an unmistakable crunch with every bite.
For the final leg of his day off, Sze travels across the city to Flushing, Queens, heading directly to Maxi’s Noodle 2. This stop offers a deeply personal connection to his roots, providing the nostalgic Chinese comfort food that he has continuously craved since leaving his home in Taiwan. The restaurant is a sanctuary of traditional flavors and time-honored techniques, offering a welcome respite from the high-pressure environment of running a contemporary Brooklyn eatery.
Upon arrival, Sze is greeted by owner Maxi Lau-O’Keefe, who offers an impromptu masterclass in the delicate art of wonton making. Lau-O’Keefe demonstrates how to craft the restaurant’s iconic wontons, which are meticulously stuffed with a savory mixture of fresh shrimp and pork before being subjected to a series of precise, rapid folds. Attempting the technique firsthand, Sze finds himself humbled by the complex and rigorous folding process, a reminder of the years of muscle memory and specialized skill required to achieve perfection in traditional dumpling craft.
Following the humbling kitchen lesson, Sze settles into a well-deserved meal. He enjoys a steaming, deeply satisfying bowl of soup featuring thin, springy noodles made with duck eggs, accompanied by Maxi’s signature wontons and a rich, aromatic beef soup. The combination of the resilient, egg-infused noodles and the delicate, meat-packed wontons provides a profound sense of comfort, tying together a day that celebrates both the innovation of New York’s modern food scene and the enduring power of culinary heritage.
Food enthusiasts and aspiring home cooks interested in experiencing Sze’s favorite neighborhood spots can watch the most recent episode of Chef’s Day Off on YouTube, offering a closer look at how one of the city’s most dynamic chefs spends his precious time away from the restaurant line.