The power of the Momofuku Ssam's pork bun -- addictive indeed and New York is showing no signs of tiring of these tasty morsels.
Momofuku Ssam Bar is a revelation. I can only describe the food paradoxically. It's exciting, yet simple. It's confusing, yet comforting. It's of the highest quality, yet inexpensive. The one thing that is certain is that the food will captivate and make you want more.
The Momofuku empire is led by chef and co-owner David Cheng, famous not only for his culinary genius but also his colourful language. Only a few years ago Cheng was a little-known chef at a noodle bar. Now he's touted as one of the most "innovative and exciting chefs America has seen in decades".
In a city where restaurants will sparkle one day and fade into obscurity the next, Momofuku's Korean-inspired food has a firm place in the heart and mouths of New Yorkers.
The steamed bun (pictured above), has been replicated in restaurants all over the city yet none compare to Momofuku's. Pasture-raised heirloom pork belly, hoisin, cucumber and scallions are enclosed in a soft steamed bun. Each mouthful is sublime.
We went twice to Momofuku Ssam. Once at night and once at lunchtime. The difference is really night and day. If you want your meal charged with a frenetic energy, go at night. For something more subdued, lunchtime's your best bet.
For dinner we had the sliced Long Island Fluke (summer flounder) with yuzu koshu and puréed peaches, pork belly steamed buns, marinated hanger steak ssam and the divine spicy pork sausage and rice cakes.
For a light lunch, try out the Bi Bim Bap of braised tofu with bean sprouts, white kimchi, fresh edamame, whipped tofu and a delicately slow-poached egg.
207 2nd ave. nyc 10003 | corner of 13th and 2nd