Despite my sceptical Momofuku Ko review, I do think that it’s great what David Chang is doing at the rest of his restaurants (which are more casual Momofuku Ssam Bar, Noodle Bar or, the latest addition, Ma Pêche).
Where else you will find so many good things in one place? Slowly cooked pork shoulder(which you need to order in advance), fresh kusshi oysters, steamed pork buns and other Asian inspired dishes like spicy rice cakes with pork sausage and Chinese broccoli (or various noodles at the Momofuku Noodle Bar)…
Momofuku restaurants are not just another Asian-American fusion chain. It’s something fresh and new that didn’t exist before. Sometimes you wonder where one or another Chang’s dish is coming from, but “New American” inspired by Asia would be the most correct word to describe what’s on the plate. Steamed buns from Manhattan’s China town or ham from Madisonville, Tennessee. What could be more “New American” than that?
