Momofuku Ssäm Bar
<p>With a mile-long list of accolades and awards—and even longer waits for stools at his East Village dining bars—the Korean-American cook David Chang is New York's favorite chef du jour. First he grabbed headlines with Momofuku Noodle Bar, turning New Yorkers into a bunch of "rameniacs." The equally streamlined and passion-inducing Momofuku Ssäm Bar serves lunch boxes with steamed pork buns or Bib Bim Bap and dazzles diners at night with boldly flavorful dishes composed from the best American heirloom produce zapped with Asian accents of kimchi, ginger, and chiles. It shines with its degustation of cured American hams; oysters in kimchi consommé; and grilled lemongrass pork sausage. You eat all this squeezed between fellow diners behind a crowded counter, watching steaming plates emerge from the kitchen.</p> <p><strong>Tip:</strong> Put together a group and reserve a $200 enough-for-eight bo ssäm feast: a whole slow-roasted Berkshire hog butt accompanied by mouth-tingling garnishes.</p>
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From Food & Wine , MAR 2011
There's no denying that Chang is inspired by Korean dishes and ingredients—he combines roast pork with oysters, as traditional Korean cooks do...MORE>>
From Food & Wine , MAR 2010
Manhattan chef David Chang's whole slow-roasted pork butt, served family-style with raw oysters, rice, lettuce and condiments, derives most of its calories from...MORE>>
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>>
From Food & Wine , MAY 2009
Seating is at a counter or at picnic tables, and the signature dish is bo ssäm—a roast pork butt big enough to serve...MORE>>
From Food & Wine , DEC 2007
At the inspired Asian restaurant from David Chang (an F&W Best New Chef 2006), tongs are vitally important to Ssäm Bar's...MORE>>
From Travel + Leisure , DEC 2006
The makings of a new mini empire that serves killer late-night menus—go for a tasting of American country hams—after 10:30 p.m....MORE>>
Last updated March 2011
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