It’s 35 degrees out and all I can think about is Momofuku Noodle Bar‘s Ramen and Birkshire Pork goodness. And I’m sure I’m not the only one. This dish and this restaurant are no secret. Chef David Chang is the darling of the New York restaurant world having been named best new chef/restaurant by so many rags, even GQ named him Chef of the Year – do they even do that? New York magazine restaurant critics Adam Platt, Rob Patronite and Robin Raisfeld love Chang so much it’s almost embarrassing to read the reviews … and the best of lists … and the cheap eats write ups.
But, oh, Chang deserves it. Lets take a closer look:The house noodle bowl combines Chang’s background: Korean heritage, southern upbringing and time in Japan. Just fatty enough, melt-in-your mouth Berkshire pork belly and shredded shoulder mingle in a stock made from chicken legs, roasted pork bones, ham hocks, and bacon. The perfectly compartmentalized toppings add a much needed veggie twist: scallions, snow peas, sliced bamboo shoots and sheets of nori that melt right in. But the pièce de résistance is the poached egg that breaks open and oozes warm yolk all in its business. Mouth is watering now …And meanwhile you’re sitting on a bar stool watching the chefs put it together.
And this is what you’re starting off with: steamed pork buns with house-made pickles.
Are you booking your flight now?
Momofuku Noodle Bar. 171 first ave. nyc 10003 | btwn 10th & 11th