Travel & Leisure Magazine recently included Momofuku in its feature on “destination defining places” around the world. So of course, we found an excuse to go to NYC today and visit David Chang’s flagship restaurant in the city.
We had their signature steamed pork buns stuffed with Berkshire pork, which were marvelous. I’m not particularly fond of so
ft pork fat, especially when it’s rubbery. But the Berkshire pork fat was meltingly soft and flavorful. We also had roasted foie gras with dandelion and blackberry and finally some Momofuku ramen, also served with Berkshire pork belly and shoulder. We washed everything down with a flight of three sakes – Kamoizumi “Summer Snow”, Kamoizumi “Red Maple” and the house sake. We can happily disregard our rule of not going to the same restaurant twice when it comes to Momofuku.
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