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Momofuku-Land

Much more than Orlando’s Disneyland, I love New York’s Momofuku-land. As a matter of fact, rising chef David Chang has built up his small empire of restaurants in New York’s East Village and although I’ve only been to 2 of the 3 places opened, I became a big fan of his ideas. And I’m convinced that the remaining third restaurant which is the fine dining place Momofuku Ko wouldn’t disappoint me either since it should represent the continuation or the total refinement of his collected ideas. I hope I can make it there one day. On the other hand his 2 regular places are delicious enough and already transport Changs creativity!

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End of lunchtime at Momofuku Ssäm Bar

Momofuku stands for a new type of creative Western-Asian crossover cuisine. Authentic enough for me to be named Asian, with a thorough use of Kim-Chi, Ramen noodles, and other delicacies, but genuinely crossed with Western or American heartiness such as pork belly, Patés and so on. Quite interesting that light Asian cuisine and hearty charcuterie (tongue, blood sausage) share one menu but it works for me, and most likely for many New Yorkers considering the success of those restaurants.

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This apple and kimchi salad was my starter for lunch at Momofuku Ssäm bar. It’s quite light and fresh, maybe a bit too light. Could rather be a subtle summer dish than a fall dish, or rather an amuse than a starter, But it looks really bright and colourful right?

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Next were those steamed pork buns which will forever hold a place in my food memory: juicy. Tasty spicy, addictive (I guess not so healthy though)

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Crispy lamb belly was damn hot, I mean burning hot, like straight out of the deep-fryer, but also crispy and tasty and the sauce which certainly contained soy and mustard was delicious. 5 star comfort food I would say.

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“Pb & j“ or Peanut Butter and Jelly was a quite creative dessert with a play on sweet-salty-sour flavors as well as crunchy and soft textures. Fun!

Right now I’m getting nostalgic: I’m just reading through the online menu of MSB and realize how many of these dishes I haven’t tried. Next time hopefully!

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Then I went for brunch or let’s say late brunch at 2 pm to Momofuku Noodle Bar. Pickles are always a good starter, Pork buns are a must, and a heart-warming momofuku Ramen with shredded pork and a poached egg are just what one needs to restore when hungover.

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Concentrated on food at Momofuku Noodle Bar

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  1. stephane (guest) Said,

    a very nice discovery during my last visit to New York

  2. Luxeat (guest) Said,

    I have never been to Momofuku-land , but it looks very interesting and tasty, especially the pork buns… But i have always thought that it is “Asian” restaurant, from your pictures it seems that its more “European insipired Asian” ? Isn’t it?

  3. alexis2 Said,

    REPLY:
    Well the noodle bar definetely is more Asian than the Ssäm bar, but both still have many Asian ingredients. What makes it so special is that they use meats (like the pork belly in the pork buns) and produce from local organic farms for his Asian cooking, and Chang serves some dishes with very hearty charcuterie like a very tender beef tongue (I think it was beef) and paté which at first seems very far from Asian cuisine, but I think it works well together. You should definetely give it a try, I’m sure you’ll like it Aiste.

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