Otherwise known as mizu shingen mochi or simply, water cake, this traditonal Japanese dish was adapted and renamed by chef Darren Wong and basically broke the Internet when it went on sale at Brooklyn's Smorgasburg.
Now Wong has developed a new version for 2017, made with purple ube, the sweet potato popular in Filipino cuisine. He serves along with sweetened coconut milk and cocunut jelly for a nice flavour boost.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.