Le Chef's Kitchen

On Saturday, after the shopping trip to Chinatown, work began on a Momofuku meal.  For the uninitiated, the Momofuku restaurant empire has taken the New York food scene by storm over the last few years (website here).  The brainchild of David Chang, these restaurants (Noodle Bar, Ssam Bar, Ko,  Milk Bar, and the upcoming Ma Peche) have attained almost legendary status, and Noodle Bar has become one of my favorite spots.  The ramen is legendary.  The pork buns are incredible. Given the quality of the food, and the notoriety, they do get pretty crowded (in the case of Noodle Bar and Ssam Bar) and difficult to get into (in the case of Momofuku Ko, which can only be accessed through an online reservation system that gets booked within minutes of opening for a reservation a month in advance).  I had the great pleasure of dining at Ko last spring, and I have to say that it ranks up there within my top 5 dining experiences in New York, without a doubt.  Each of the Momofuku restaurants deserve their own posting, and more.  This post is going to be focused on a few recipes from the Momofuku Cookbook, which came out last October, and from which I have been avidly cooking since then.

The Momofuku Bible

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