Momofuku Ko | David Chang’s Infamous Bar Tasting Menu | New York, New York
Thank you Andrew + Fil + Tina for a wonderful experience, extra shout out to Andrewlove for being the boss that scored us the reservation!
Highlights:
- Piping Hot Housemade Biscuit Grilled in Pork Fat and Fresh Basil Leaves: Melt in your mouth muthafuckin goodness. I wish I could eat this for breakfast everyday for the rest of my life. Seriously.
- Santa Barbara Uni with Charred Pea Tendrils, Snap Peas, and Cucumbers in a Chilled Dashi Soup: Uni generally, I love. Uni in a simplistic soup broth that magically highlights the rich flavor of the fish? Genuis! A strawberry size sampling of uni pops bright orange at the bottom of the bowl, assortment of peas and cucumbers float in the refreshing and light broth to compliment the uni. Now uni is not for everyone’s palate. But true to his style, Chang highlights the star ingredient so the first time eater and insistent hater alike can easily appreciate and love its intense flavors.
- Foie Gras Shavings with Lychee, Peanut Brittle, and Riesling Gelee: OMG. Yes I used the acronym in all caps. Chang takes a block of foie gras, salts and freezes it overnight, then grates in front of you a generous portion over a compote of side ingredients. At first glance, you think you have a bowl of sawdust! But no, its a mountain of silky and creamy foie gras shavings that instantly dissolves upon tasting. I have never taken to a pate prepared piece of foie gras (seared foie gras is the way to my heart!), but this dish broke the pattern with the perfect balance, texture, and aftertaste. This dish was heaven and I didn’t wanted it to end, it was a very sad moment when it did.
*Notes: Chang does not allow photos to be taken during the course of the meal, accordingly no photos of food for this otherwise photo worthy post. In addition, Chang does not provide menus so all dish descriptions are from memory and may not be 100% accurate.
-Noreylee
