Chef Eric Sze, the owner of NYC’s Wenwen , shows us the bakeries, pizzerias, and restaurants he visits weekly for everything from simple baguette sandwiches to oversized wontons.

Sze starts his day off with a sandwich at Bakeri ; his go-to order is honey, apple, and brie layered on a crunchy baguette. Then he heads to The Meat Hook , Wenwen’s meat supplier, to get a specialty cut of steak and dry-aged short ribs for dinner. Next, he grabs a whole, crispy, NY-style pie at Chrissy’s Pizza (chef Chris Hansell has been perfecting this pie for years). The jalapeño and garlic pie has perfect proportions of each ingredient, all on a doughy, yeasted crust.

For his final stop, Sze goes to Maxi’s Noodle 2 in Flushing for the nostalgic Chinese food he’s craved since leaving Taiwan. Owner Maxi Lau-O’Keefe teaches him how to make her iconic wontons, filled with shrimp and pork before being expertly folded.…