Momofuku Noodle Bar

Nothing speaks to the soul quite like a big bowl of noodles and broth. So much so, that practically every culture has their own version of this ultimate comfort food. Jews have their chicken noodle soup with matzo balls, Vietnamese have Pho, and the Koreans' (and everyone else in NYC) have David Chang's Momofuku Noodle Bar. The birthplace of what is now a six restaurant dynasty, Momofuku Noodle Bar, encapsulates all that is wonderful about ramen and David Chang.

The Noodle Bar has succesfully elevated noodles to a gourmet level for a fair price, making it the dining destination for hipsters and sophisticated foodies alike. The focus might be in the direction of ramen, but Mr. Chang's vision and palate extends far beyond that. The recipient of various accolades, including the James Beard Society rising chef award and two Michelin stars for Momofuku Ko, the twelve seat, pre-fixed menu sister of the noodle bar. Chang has proven himself to be more than just a maestro of noodles, but as a culinary force to be reckoned with.

The Noddle Bar, now known as an East Village hot spot, is constructed like a traditional ramenya. A long table crowded with bar stools runs the length of the restaurant overlooking the kitchen, completing the ambiance in this wonderful world of noodles. The restaurant itself is a paradox, seamlessly interweaving the old with the new. Whether it's the traditional style ramen done in a totally contemporary way or the seemingly regular soft serve that is transformed into a glorified, creamy 'pumpkin ale' revelation, Chang has been able to take what's good from the past and make it unique in the present.

A constantly changing menu based on seasonal ingredients allows the restaurant to always put forth the highest quality product. By modifying his menus frequently, Chang guarantees his patrons the freshest, and therefore, the most delicious food possible. In the winter, you might see Spanish Mackerel Tataki garnished with celery root, white miso, and chestnuts on the menu or roasted beets with lemon, horseradish, capers. In the summer, Ruby Shrimp with green olive, raddish and cucumber take top billing alongside an asparagus salad with peekytoe crab, lemon and ramps. Whatever the season might be, Chang's vivid imagination and willingness to take risks with the food he serves makes Momofuku Noodle Bar fresh and new, even to the most die hard fans.

But, in a world of constantly changing menus and flavors, lies the heart of Momofuku. The flagship dishes that are always on the menu, the Momofuku ramen and pork buns. Two staples that are sure to remain a part of the restaurant until the day its doors close.  

Momofuku Ramen, the namesake dish, is composed of pork belly, pork shoulder and a poached egg all stewing in a perfectly balanced miso broth. The noodles remain dense, without getting mushy or mealy as you're eating. A poached egg happily floats in your bowl and is a vision within itself. And the pork, well, the pork is enough to make you want to stand up, swing your napkin around your head like a helicopter and sing the national anthem.

Then there's the pork buns. These alone are worth the 30+ minute wait at the no reservation restaurant. Perfectly roasted, succulent pork is placed in the middle of a light bun complimented by a dash of sweet and tangy Hoisin sauce, crunchy, cool cucumbers and scallions. With each bite the pork melts in your mouth, leaving your elated taste buds to try and comprehend what exactly just happened.