In 2020 Momofuku announced plans to move their second restaurant Ssäm Bar from its East Village location to be joined with Wayō. Momofuku Bar Wayō is a New York cocktail bar serving seasonal cocktails, beers and snacks.
Momofuku Bang Bar, in New York, offers takeout cooked on the vertical spit, and bang bread. Momofuku Las Vegas was opened in 2017, and serves food inspired by US, Korean and Japanese cuisine. Moon Palace is a casual eatery serving breakfast and snacks, and also located on the casino floor of the Palazzo. Momofuku Majordōmo Meat and Fish is located on the casino floor of the Palazzo in Los Angeles, and features food inspired by a diverse range of food traditions. Momofuku Majordōmo, Los Angeles features cuisine inspired by the produce and diverse food cultures of LA. Momofuku Kōjin, Ontario, Canada, serves modern cuisine influenced by chef Eva Chin’s upbringing in Singapore and Hawaii. Momofuku Kāwi, in New York, features dishes by executive chef Eunjo ‘Jo’ Park, drawing on her fine-dining training and Korean heritage. Seiōbo offers a multi-course tasting menu inspired by local produce and the diverse backgrounds of the culinary team. Momofuku Seiōbo is located in The Star Sydney, Australia’s second largest casino complex. Ko has held two Michelin stars since 2009, and was featured in the World’s 50 Best Restaurants list in 2018. Momofuku Ko was opened in New York in 2008 and features a set multi-course tasting menu. Executive chef Max Ng serves a diverse menu, blending influences from his Singaporean heritage with the venue’s New York location Momofuku Ssäm Bar is the brand’s second restaurant, which opened in New York in 2006.
Momofuku Noodle Bar Toronto is similar to its sister restaurant in New York, but with a focus on the produce and flavours of the Toronto area. It specialises in noodles, steamed breads and buns. Momofuku Noodle Bar is the original Momofuku venue, opened in New York in 2004. The majority of these are owned under the Momofuku brand, which now counts 14 restaurants following the closure of Nishi and CCDC due to the coronavirus pandemic. The book includes a frank discussion of his experiences growing up as an immigrant, of his battles with depression and his friendship with fellow chef and depression sufferer, Anthony Bourdain.Ĭhang is currently owner or co-owner of 16 restaurants, including fine-dining restaurants, bars, takeout and two multi-city chains.
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Ugly Delicious has been nominated for a Primetime Emmy award and has currently run for two series on Netflix.ĭespite the pandemic, 2020 has been a busy year for Chang, with the release of his memoir Eat a Peach in September. Drawing from a diverse range of culinary traditions is a theme that is evident in Chang’s own cooking, and is clearly a concept that is close to his heart. In 2009, Chang wrote a cookbook entitled Momofuku, including recipes from Momofuku restaurants, including his famous pork buns, along with a behind-the-scenes look at the meteoric rise of the Momofuku brand and the culinary philosophy behind the celebration of cultural fusion that is Chang’s take on Modern Asian cuisine.Ĭhang is also the presenter of the critically acclaimed Netflix Original documentary series Ugly Delicious, in which he travels the globe in search of the most delicious and satisfying food from different cultures or mixes of cultures. Momofuku has since expanded to include restaurants, bars and takeaways across the US and abroad, with outlets in Canada and Australia. On his return to New York, he worked at Daniel Boulud’s Café Boulud, before finally setting up on his own in 2004, with what would become the first restaurant in the Momofuku chain, Momofuku Noodle Bar. After two years working at Tom Colicchio’s award-winning restaurant Craft, he moved to Japan to study ramen, supporting himself by teaching English and working in various izakaya and ramen restaurants. Remaining in New York, Chang enrolled in the French Culinary Institute while working part time at The Mercer Kitchen. His parents owned two bistros in DC, but Chang initially took a job in finance in New York before finally deciding to become a chef. His impact on the culinary world has been such that he was named one of Time Magazine’s 100 Most Influential People in 2010.Ĭhang was born to a North Korean father and South Korean mother in Washington DC, and raised in Arlington, Virginia. He is the founder of the Momofuku restaurant group, and has been instrumental in reimagining Modern Asian cuisine.
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David Chang is a chef, restaurateur and TV personality.
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