David Chang's Majordomo is the chef and owner's first venture in Los Angeles, and is a beautifully subtle expression of LA's iconic Koreatown. That being said, Majordomo does not subscribe to just one flavor profile and in true Changian style, celebrates a mix of Korean, Chinese, Italian, Japanese, French and Southern-American flavors and techniques. Dishes on the menu range from Korean gochu jeon and Chinese flatbreads to Swiss Raclette and Taiwanese pork buns, plus arrays of Western-style condiments.
Perhaps the best expression of what David Chang's Majordomo is about comes in the chef's showcase of Santa Monica rock crab. The delightful dish features three lyrical iterations of the crustacean with each variation showcasing the inspiration behind Majordomo's flavors: the claw and knuckles are steamed, chilled and served with classic mayonnaise; the crab fat and juices are mixed with rice and presented in the shell; and the legs are marinated in gochujang and honey. Each element of this dish brings together a different style of cooking, but blends together to represent the ethos of David Chang's Majordomo.