Thursday, August 5, 2010


As I mentioned, last week I went to Momofuku Ko, one of David Chang's empire. In order to dine at this 12 seat restaurant, you have to endure a tedius reservation process. Reservations have to be made on their website, exactly 7 days in advance, at exactly 10:00:00am. There are two staggered eating times every night, and all seats are booked by 10:01am. Our reservation was for 9:10pm, the first seating time in the second seating. (if that makes sense).

The fun of Momfuku is that you have no idea what you are going to be eating, you just know it's going to be the best thing you've ever tasted. There is no menu and no set number of courses. You sit at a wooden bar, watching the chefs create everything right in front of you. As soon as each dish is prepared, they place it in front of you and explain each ingredient and where it was from.

The dish that sticks out in my mind the most is the shaved foie gras on lychee and reisling jelly. By looks alone, you could probably never guess what it is. It kind of looked like very fine flakes of chocolate fluffed up in a bowl. As soon as you put a spoonful in your mouth, it melts immediately. If you touch it, it also melts together. It tastes as delicate as it looks.

Shaved foie gras and lychee/Riesling jelly courtesy of scaredy kat's flickr stream

Other things that stick out are:

Honey biscuit - and being from the south you know it had to be damn good to be the best I've ever had!

Soft boiled egg with caviar, sautéed onion and homemade fingerling potato chips. When you cut into the soft boiled egg the yolk spreads over the other pairings and perfects the flavor.

Egg course courtesy of scaredy kat's flickr stream

Another thing I loved about the experience is that while the chefs are meticulously designing each artful dish, they are also experimenting with the ingredients to perfect future meals. It was interesting to talk to the chefs about their innovations and inspiration.

Albeit one of the most expensive meals I've eaten, it was worth every penny.

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