Tasting the famed Momofuku ramen by Celebrity Chef David Chang is on the to-do list of many foodies.
I chose a weekday, off peak hour to visit Momofuku Noodle Bar and still there was a good size crowd inside.
The decor inside was simple and basic, though quite comfortable and conducive for parties of friends.
There were bar seats where customers can view the friendly, busy chefs in action.
The signature Momofuku Ramen for USD16 (before tax and tip).
The ramen, poached egg, dried seaweed (nori), pulled shoulder pork, charshu, fish cake slices, finely chopped scallion and broth in a large deep ceramic bowl.
The ramen noodles were al dente with a nice bite but in a generic way, in that we can get similar at less celebrated ramen shops.
There was a single small piece of pork belly chashu (charsiu) with melty soft fat, tender lean meat and gentle savoury sweet flavours.
Excellent though it was not torched.
Pulled shoulder pork added tender fibrous texture to the dish.
There were a couple of these generic kamaboko fish cakes.
The broth was medium bodied, had moderately intense savouriness and very slightly greasy. The broth had an interesting complexity of interlaced layers of savouriness.
The jiggly perfectly soft poached egg floating half submerged on the watery bed of ramen and broth.
Breaking the egg and letting the runny yolk leak into the broth transformed the soup, giving it more body and adding another dimension of eggy flavour.
Good for the experience and this is among my favourite ramen shops in New York City.
Do check your maps before setting off for Momofuku Noodles Bar as there is no signboard outside the shop ;-D
Restaurant name: Momofuku Noodle Bar
Address: 171 1st Avenue, NYC New York
Map: http://bit.ly/MoMofuku
Hours: 12:00 – 4:30 pm, 5:30 pm – 1:00 am
Date visited: 9 Jan 2015
Return to Johor Kaki homepage.
I chose a weekday, off peak hour to visit Momofuku Noodle Bar and still there was a good size crowd inside.
The decor inside was simple and basic, though quite comfortable and conducive for parties of friends.
There were bar seats where customers can view the friendly, busy chefs in action.
The signature Momofuku Ramen for USD16 (before tax and tip).
The ramen, poached egg, dried seaweed (nori), pulled shoulder pork, charshu, fish cake slices, finely chopped scallion and broth in a large deep ceramic bowl.
The ramen noodles were al dente with a nice bite but in a generic way, in that we can get similar at less celebrated ramen shops.
There was a single small piece of pork belly chashu (charsiu) with melty soft fat, tender lean meat and gentle savoury sweet flavours.
Excellent though it was not torched.
Pulled shoulder pork added tender fibrous texture to the dish.
There were a couple of these generic kamaboko fish cakes.
The broth was medium bodied, had moderately intense savouriness and very slightly greasy. The broth had an interesting complexity of interlaced layers of savouriness.
The jiggly perfectly soft poached egg floating half submerged on the watery bed of ramen and broth.
Breaking the egg and letting the runny yolk leak into the broth transformed the soup, giving it more body and adding another dimension of eggy flavour.
Good for the experience and this is among my favourite ramen shops in New York City.
Do check your maps before setting off for Momofuku Noodles Bar as there is no signboard outside the shop ;-D
Restaurant name: Momofuku Noodle Bar
Address: 171 1st Avenue, NYC New York
Map: http://bit.ly/MoMofuku
Hours: 12:00 – 4:30 pm, 5:30 pm – 1:00 am
Date visited: 9 Jan 2015
Return to Johor Kaki homepage.
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