Thanks to New York-based food websites that I read, such as Serious Eats and The Girl Who Ate Everything, I had heard a lot (a lot) about David Chang and his widely popular empire consisting of Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Ko, Ma Peche, and Milk Bar.
The specialty at Momofuku is the pork, with bo ssam (slow roasted pork) served at Momofuku Ssam Bar and pork buns served Momofuku Noodle Bar and Momofuku Ssam Bar. Since I don’t eat pork, we opted for Momofuku Noodle Bar, which one of Chang’s more reasonably priced restaurants. Seating inside the small restaurant consisted of several small tables, one long communal table, and then some seats in front of the kitchen.
For an appetizer, my brother had his pork buns while I had the shittake steamed buns. Each delicate, pillowy bun was full of earthy mushroom flavor. I definitely could have eaten more than the two small bites each bun provided.
I had the Ginger Scallion Noodle ramen bowl with cucumber, seaweed, and menma (fermented bamboo shoots). There wasn’t a lot of broth, but there were tons of vegetables. The noodles were fresh and chewy. This was a refreshing and light dish that was greatly satisfying.
My brother had the Momofuku Ramen with “pork belly, pork shoulder, and poached egg.” This is his go-to dish when he comes here.
Momofuku Noodle Bar
171 1st Ave.
New York, NY 10003