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mads-refslund-175.jpgThe New York Times spent time with former Noma chef and current chef at New York City's Acme Mads Refslund foraging in "the overgrown spaces and hidden markets" of Hong Kong. On encountering unrefrigerated meat: "An American would look at that and think of bacteria, but I think people don't get sick if they're used to it. We've gotten totally clean, too clean." [NYT]
[Photo: Eater NY / Daniel Krieger]

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