Chef David Chang started, what is now known as the Momofuku group, in the East Village (Noodle Bar) in 2004. Rebelling against the norms of Michelin star cooking, he wowed patrons with his rendition of pork buns and ramen. Today Momofuku boasts a restaurant empire, with five restaurants in New York, four in Toronto and one in Sydney. He’s been dubbed “America’s most relevant chef” by Vogue US, in their latest September issue, and has also been described as the man behind “the most important restaurant in America” by Bon Appétit Magazine …
We sat down for lunch at Chang’s latest New York outpost, located inside the Chambers hotel, between 5th and 6th avenue. We would strongly suggest that you make a repeat visit in order to sample all that Momofuku has to offer; unless you’re Anthony Bourdain, who in his TV series, ‘No Reservations’, took up the challenge to see if he could eat everything on the Momofuku menu in one sitting! The menu’s star players are pork ramen, pork buns, and fried chicken. Instant ramen is elevated to Michelin star status as pork belly and pork shoulder float between noodles and a perfectly poached egg in a fragrant broth; skilfully paying homage to the revered Tokyo-style miso ramen. Pork buns, the restaurant’s signature dish is equally stellar! The dish is comprised of pork belly, scallions, cucumber, and hoison sauce, encased in a steamed bun . And then there’s the fried chicken that puts the colonel to shame, twice-fried and made a full day in advance!
You can catch anyone from celebrities getting their fix, to Chang’s cult following of young foodies.
$15 for ramen noodles (it’s that good)!
Last meal worthy! This is the type of food that you order on your death bed (or on death row)! Seriously.
MOMOFUKU MÁ PÊCHE