Restaurants
Momofuku Noodle Bar[19] was the first Momofuku restaurant; it opened in August 2004. It serves ramen, seasonal dishes, and a variety of buns.[20]
Since opening in 2006, Momofuku Ssäm Bar[21] has been listed as one of The World's 50 Best Restaurants for 2009, 2010, 2011, 2012.[22] Weekday lunches feature an all-rotisserie duck menu.[23] Booker and Dax (the bar at Ssäm) is open late serving drinks.
Momofuku Ko[24] operated from March 2008 until November 2023.[25][26] At Momofuku Ko (ko means "child of"), guests sat along a kitchen counter and were served by the cooks. Dinner was a set tasting menu devised by the chef, Sean Gray, and his aides-de-cuisine. It was usually about 10 courses long;[27] at lunch the menu stretched out to 16 courses. Momofuku Ko has earned two Michelin stars in its first year, which it retained until it closed in 2023.[28][26] In 2010, Ko was number 70 on the San Pellegrino World's Best Restaurants list.[29] The closure of Momofuku Ko was announced in October 2023, with its last day in operation on November 4, 2023.[30]
Ma Pêche ("mother peach") is in Midtown Manhattan in the Chambers Hotel.[31] Má Pêche opened in 2010 with co-owner and executive chef, Tien Ho, with Chef Paul Carmichael taking the reins in October 2011.[32] This change prompted a shift in Má Pêche's cuisine from French-Vietnamese to American.[33] Má Pêche includes a midtown outpost of Christina Tosi's bakery, Momofuku Milk Bar.
Fuku is a casual chicken concept by Momofuku. Originally started as a fried chicken sandwich joint, Fuku has since grown to serve various chicken and seasonal offerings, along with beer, slushies, and more. Fuku has locations in the East Village, Wall St, Madison Square Garden, Citi Field, T-Mobile Park in Seattle, and the Seaport in South Boston.[34]
Seiōbo is Momofuku's first restaurant outside of New York City.[35] In Sydney, it opened at The Star Casino in late October 2011.[36] "Seiōbo" is the Japanese pronunciation for the traditional Chinese "goddess of the West", who is known in mythical stories, such as Journey to the West, as owning the celestial peach orchards. Momofuku Seiōbo has two hats from The Sydney Morning Herald Good Food Guide and was named Best New Restaurant.[37]
In 2012, David Chang opened Momofuku Toronto, Momofuku's first location in Canada.[38] It was located in a three-story glass cube on University Avenue in Downtown Toronto and was home to Noodle Bar, Nikai, Daishō and Shōtō.[39] Noodle Bar was on the ground floor and was a sister-restaurant to that of the same name in New York City. The menu featured bowls of ramen and a roster of dishes like steamed buns and rice cakes. The restaurant was home to a custom piece of art created by Steve Keene.[39] Nikai was a bar and lounge on the second floor of Momofuku Toronto. The menu featured cocktails, beer, wine, and sake. Guests could order items from both the Noodle Bar and Daishō menus.[39] Daishō was located on the third floor. The menu featured large-format meals meant for parties of 4–10 guests and an à la carte menu that included dishes to share.[39] Shōtō was in the Daishō dining room on the third floor. Shōtō served a roughly 10-course tasting menu that was based on market availability. Guests were seated along the counter and served by the chefs.[39]
Chang opened Momofuku CCDC, his first restaurant in the Washington, D.C. area in October 2015 in the downtown CityCenterDC development. The restaurant included a Milkbar location.[42] The location closed permanently in 2020 as part of a larger restructuring.[43]
Momofuku Milk Bar, under the direction of pastry chef Christina Tosi, is based in New York City and has several locations in the cities of Washington and Toronto.[45][46]
Momofuku Nishi (which means "west") opened in January 2016 and is Momofuku's first restaurant on the west side. In New York City's Chelsea neighborhood, guests can choose from à la carte offerings for lunch or dinner.
Momofuku Las Vegas is Momofuku's first restaurant in the western U.S. It is inside of The Cosmopolitan of Las Vegas. The menu draws influence from all over the world, including the U.S., Korea, and Japan. The constantly evolving menu features steamed buns, noodles, and meat and seafood meant for sharing.
