Flavor Trends, Strategies and Solutions for Menu Development




By Katie Ayoub
May 13, 2022


Preston Clark

Preston Clark

Some of Preston Clark’s fondest food memories include frequent visits to Ping’s Seafood in Manhattan’s Chinatown for dim sum with his fellow line cooks from Jean-Georges. “Our Pork & Shrimp Potstickers evoke pure nostalgia of the [now-shuttered] Chinatown Brassiere, an absolute favorite of those who knew it,” says Clark, who serves as Corporate Executive Chef and Culinary Director of MSH Hospitality, the boutique restaurant group that operates Lure Fishbar.

To build the potstickers—which have been a menu hit “right out of the gate”—he makes a filling of ground shrimp and pork, ginger, garlic, scallion, chiles, Shaoxing wine and soy sauce. “This dish is the perfect combination of seafood and meat, both succulent and flavorful. The crispy texture from pan frying the potstickers paired with the subtle heat from the chiles brings this dish to the next level,” says Clark. “The final layer of flavor comes from the dumpling sauce, made with soy, onions, chiles and rice vinegar for that perfect umami bite.”


About The Author


Katie Ayoub is managing editor of Flavor & The Menu. She has been working in foodservice publishing for more than 16 years and on the Flavor team since 2006. She won a 2015 Folio award for her Flavor & The Menu article, Heritage Matters. In 2006, she won “Best Culinary Article” from the Cordon D’Or for an article on offal.