Chef David Chang, the founder of the Momofuku restaurant group, is launching a new travel‑food series called The Detour with David Chang. The CNN Original Series, debuting Sunday, follows Chang on six road trips across the United States, stopping in cities such as Las Vegas, Nashville and Pittsburgh. Rather than chasing the latest “best‑of” lists, Chang challenges viewers to trust their own instincts and explore the unexpected.
Why the “best” obsession can limit discovery
Chang says the modern habit of scrolling through endless rankings and social‑media posts often prevents genuine cultural experiences. “We’re all a little too preoccupied with the quest for the best—best cheesesteak, best taco, best new restaurant,” he explains. “Throw away your phone. What’s the worst that could happen? You might go hungry, or you might eat something amazing you never would have found otherwise.”
Learning from the road
During the Las Vegas leg of the show, Chang and Oscar‑winning filmmaker Cord Jefferson sampled Hawaiian, Ethiopian and Filipino dishes far beyond the Strip’s typical fare. The experience reminded Chang that even in places where he has long‑standing establishments—Momofuku and Bāng Bar at the Cosmopolitan—there is still room for surprise.
In South Florida, a spontaneous detour to Miami, prompted by comedian Eric André, illustrated the value of flexibility. “We had no plan at all to be in that city, and it turned out to be a lot of fun,” Chang says.
Practical advice for travelers
Chang urges diners to question the source of recommendations and avoid assuming that another person’s likes will match their own. Over‑preparation, he warns, can lead to a rigid itinerary that stifles discovery. Yet he also acknowledges that some planning is necessary; expecting everything to fall into place without any groundwork often backfires.
He likens restaurants to “community or cultural banks,” suggesting that a venue trying to please everyone may struggle to succeed. Instead, he celebrates niche experiences—whether a small‑scale eatery, a regional specialty, or even a gas‑station sandwich.
Beyond the plate
Chang believes the same curiosity that fuels culinary exploration can enrich other areas of life, such as music. He admits to becoming “calcified” in his musical tastes, but notes that seeking out new sounds has helped keep his creativity alive.
He also points to everyday food spots—convenience stores, cheap eats, and local markets—as authentic windows into a region’s culture. “My good friend Little Meg in Japan says the best way to judge a food culture is not by the best restaurants, but by the places that are not quote‑unquote ‘the best,’” Chang says.
Optimism for the future of food
From Japan to Italy, Chang observes that even gas‑station fare can be “tremendous,” and he expects more places worldwide to embrace surprising, high‑quality options in unlikely settings. “For someone who isn’t overly optimistic, I’m optimistic that food will be delicious in places you least expect,” he concludes.
Chang’s message is simple: stop letting curated lists dictate your meals, and start trusting your own palate. Whether you’re sampling a dodgy sandwich at a roadside stop or dining at a celebrated restaurant, the goal is to remain present, grateful, and open to discovery.
Original reporting: KRDO (Colorado Springs metro) — read the source article.
