When he first launched the wildly popular Momofuku Noodle Bar in 2004, followed by the smash-hit Momofuku Ssam Bar in New York’s East Village (which was voted as the 40th best restaurant in the world in 2011), chef David Chang pioneered a new wave of sophisticated yet casual Asian/ French fusion cuisine. Expect an innovative menu of meat-rich ramen noodle soups, slider-size sandwiches, and fusion-style dumplings in a relaxed, simple cafeteria counter-top style setting. Never have a chef’s pork-belly buns been so talked about, with the sweetened dough playing off the flavor of the tender, fatty strips of pork. Both are usually packed so it’s best to go early. The more upscale minimalist Momofuku Ko is tiny with only 15 seats, where an exquisite gourmet tasting menu is served for US$125. However, be warned that it’s virtually impossible to get a reservation unless you book online at 10am sharp at least 6 days prior to going. Another place to keep an eye on is the Momofuku team’s latest New York venture, Momofuku Má Pêche, another fun casual dining spot located on the ground floor of the boutique Chambers Hotel in New York's Midtown district.
