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Chef Danny Bowien explains his process.|Eva Kis, Metro8/8 Chef Danny Bowien explains his process.|Eva Kis, Metro
Kellogg's cereal and Chinese food. Two great tastes that... what?
"We’ve been eating cereal the same way our whole lives," laments Mission Chinese chef Danny Bowien. "No one’s doing weird things with cereal."
That changes tomorrow, when he opens his East Village-by-way-of-San-Francisco restaurantfor three days of the most off-the-wallbreakfast you'll ever have, incollaboration with the cereal brand.
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Bowien created a menu of five dishes made up of two plates each: One a playful twist on American breakfast usingKellogg's cereal, the other a more traditional Chinesecounterpart.“There was a little getting-to-know each other period, because we do really crazy shit [at Mission Chinese]," headmits.
His initial impulse was to redecorate the restaurant with Kellogg’s branding for the duration of the menu, creatinga sort of Cereal Land that a kid would imagine. “But [Kellogg’s] were like, ‘No, we really want it to be about you and what you’re going to do with the cereal,’" he says. "And also making something that, ideally, people can walk away from or see it on Instagram or something and be like, ‘Oh, maybe I’ll try to do that.’"
The final results, narrowed down from 30 ideas, are all utterly unique (and it's hard to argue sampling them all when they're $6 each).Where else will you have a lime-agave porridge ofRaisin Bran paired successfully with Sichuan pepper-spicedmapotofu?Or bacon-infused soy milk poured on a bowl of Corn Pops, topped with a fried egg? (Though even that is matched by its companion of toothsome discs of rice with thrice-cooked bacon and sweet tofu skins.)As Bowien puts it,“It’s all about nostalgia, being a kid, being like, ‘Oh my god, this is so cool.’”
The Kellogg's-inspiredmenu is only around for three days, this Friday through Sunday from 9 a.m. to noon — no reservations accepted. Whatever you have to do to get there will be worth it.