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We grabbed lunch at the
Momofuku Noodle Bar. It's gotten some press as Chef David Chang was awarded Rising Star Chef of 2007 by the James Beard Foundation.
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The food was a mix of various Asian cuisines- Korean (the native culture of the chef), Chinese, and Japanese. We started with
Berkshire Pork Steam Buns. They were served with cucumber and hoisin sauce- pretty good, the pork was great and fatty but I think the buns could have been more fluffy and would be great piping hot.
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We followed the buns with the
Honeycomb Spicy Tripe. This was my favorite dish. The sauce was sweet and spicy, and reminded me some of Mexican menudo, but with a Thai influenced flavor.
We also got
Fried Veal Sweetbreads. This was also very good- the sweetbreads were tempura-fried and light, and were accompanied by a nice soy-chili dipping sauce.
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We then had the
Momofuku Ramen which came with Berkshire pork combo and a nicely poached egg. The broth was very light and clear, but could have had a little more flavor in my opinion. I liked the noodles, but they were thinner than I like. I did like the poached egg and appreciated the use of the Berkshire pork.
Personally, the meal was alright. If it weren't so pricey and the wait was less, I would have probably felt that the place is a better place to drop by next time in NYC, but it was just an ok experience. For ramen, give me
Minca Ramen Factory any day, and I think Fougoo's parents make far superior buns.
Momofuku Noodle Bar163 1st Ave
NY, NY 10003
(212) 475-7899
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