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Momofuku Noodle Bar

Manhattan's zeitgeist restaurant, sparked a craze for bar dining and snagged every award and accolade in the process. Chef David Cahng is Manhattant's most touted young chef, serving hearty, inventive Asian-inspired food at great prices.

As Featured In...

From Food & Wine, Nov 2009

“When Food & Wine asked Dave Chang for a Thanksgiving story, he blanked. Dave is the force behind New York City’s Momofuku restaurants...” MORE>>

– “The Thanksgiving Leftovers Challenge”

From Food & Wine, Jul 2009

“David Chang of Momofuku Noodle Bar in New York City likes to sprinkle steamed fish with Wakame Chazuke furikake, a seasoning of dried seaweed and...” MORE>>

– “Dried Seaweed Mix”

From Travel + Leisure, Dec 2006

“Manhattan's zeitgeist restaurant, sparking a craze for bar dining and snagging every award and accolade in the process...” MORE>>

–Anya von Bremzen, “New York's Top 50”

From Food & Wine, Sep 2005

“Bacon and Berkshire black pork (a 300-year-old breed) appear in roughly half the dishes at Momofuku, a tiny, inexpensive East Village noodle shop that Chang opened after working at Craft, one of the city's finest restaurants....” MORE>>

– “Where to Go Next: Best New Asian Restaurants”

Last updated November 2009 lastArticle = 11/2009 and lastAward =