Cooking whatever the *@#$ he wants, Momofuku Noodle Bar's David Chang isn't your average James Beard award-winning chef. This noodle shop cowboy has an affinity for fast food and foul language. He smokes too much. He's a French Culinary Institute grad, but he cooks some of New York's cheapest eats. When customers used to complain about the lack of meatless menu options, he chucked pig tails and pork belly in all but one vegetarian dish. Regardless of whatever standards he doesn't follow, Chef Chang can be counted on for one thing: giant, shockingly good bowls of succulent noodles filled with Berkshire pork, braised tripe and Long Island razor clams. A move down the street to updated, enlarged digs has only added to his growing appeal, which now includes wildly popular and critically acclaimed sister restaurants Momofuku Ssäm Bar, Momofuku Ko, Momofuku Milk Bar and Ma Peche.
James Beard Foundation: David Chang, Who's Who of Food and Beverage in America, 2014; Outstanding Chef winner (national), 2013; Rising Star Chef winner, 2007; Best Chef: New York City winner, 2008;
Christina Tosi, Outstanding Pastry Chef award finalist (national), 2014
The New York Times: Critics' PickNew York
magazine: * (good); Critics' PickZagat 2014
: 24 food rating (very good to excellent)Time Out New York
: Critics' Pick The Village Voice
: Critics' Pick
"A space that is small and stark, with stools for quick eating; but the food here is lush and leisurely, and the customers take their time with their massive bowls of soup."
"Momofuku is no ordinary noodle bar. It's what happens when a young Korean-American chef trains at top New York restaurants like Café Boulud and Craft, soaks up some local culinary culture in Japan, and builds an unassuming nook in the East Village, where he proceeds to cook precisely the type of food he likes to eat."
- New York