Dinner at Momofuku Noodle Bar last night, after having seen Star Trek 11.
Spicy potato chips
Roasted asparagus, miso butter, soft-boiled egg, pine nuts
The famous steamed pork buns
Roasted pig tails, scallions, pickled Asian pear, spice glaze
Momofuku ramen, Berkshire pork belly, pork shoulder, poached egg, ham stock
Chef David Chang, also of Momofuku Ssäm Bar, Momofuku Ko and Momofuku Bakery and Milk Bar, opened Momofuku Noodle Bar in 2003. It was his first restaurant. To distinguish it from the other ramen-yas in New York at the time, he decided to offer top notch ingredients sourced from Union Square Greenmarket and other quality purveyors. His vision was, of course, a smashing success.
The ramen alone is worth the trip. The broth is made fresh daily from about 70 lbs. of chicken legs, roasted pork bones, ham hocks and bacon. Toppings range from slivered snow peas, preserved bamboo shoots, Greenmarket corn (when available, as this restaurant follows the dictates of seasonality), and of course, Berkshire pork belly. This ain’t your typical Cup O’ Noodles from your grad school days. Oh no, it’s a love affair with pork, which according to Mr. Chang, makes everything taste better.
Momofuku Noodle Bar is located at 171 First Avenue (East 11th Street) in the East Village.