Earlier today the Feed took a field trip to the Chambers Hotel to check out—and tweet about—David Chang’s lunch-special menu, a surprise preview of his midtown venture, Má Pêche. After a long, pork-fat-induced nap, we bring you this slide show, and a few thoughts:

We arrived at the Chambers Hotel a few minutes past noon, expecting utter Momo madness. But the hotel was surprisingly calm, and after a short wait we were seated in the mezzanine area, furnished with armchairs and cushy banquettes that were grouped around low cocktail tables. (The actual dining room has not yet been unveiled.) It may not be possible to forget you’re dining in a hotel lobby, but that isn’t necessarily a bad thing, given the concierge-like service (quite a departure from the chilliness that is a signature of Momo’s downtown enterprise) and bright, calm atmosphere. (N.B. The arrangement, while comfy, isn’t exactly conducive to eating squid salad.)

The four-item lunch-special menu (each $10) lists two banh mi: banh mi du maison (three terrines, daikon, cilantro) and banh mi au poulet (chicken, lemongrass, lettuce, mint). The maison was a fatty handful of spicy mayo, herb salad, pâté and chunks of pork fat, although the real standout was the crispy baguette. A lightly fried chicken pâté was the base for the mild poulet, presented to us with a bottle of sriracha. The aforementioned squid salad (goi calamare) was tender, clean and spicy.

There’s also a longer menu, labeled “Chambers Hotel Room Service,” which offers more substantial items like strip steak with tarragon butter ($42), and Milk Bar’s chocolate-chip cookies. Whether this fare will inspire the kind of greasy-fingered fanaticism that surrounds Chang’s signature pork buns remains to be seen. Color us intrigued.—M. Elizabeth Sheldon