Recipes from Momofuku

Momofuku

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it’s now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.

Chang relays with candor the tale of his unwitting rise to super stardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who’ve dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

Momofuku fried chicken pieces on a piece of brown paper, covered with Octo Vin, with chopsticks piled beside.

Momofuku’s Fried Chicken

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This flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.

Octo vinaigrette in a white bowl next to a basket of fried chicken

Momofuku’s Octo Vinaigrette

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An unexpected vinaigrette of sorts with a distinctly Asian-inspired vibe that takes its smooth, smooth heat from ginger and chile. But don’t try this on salads.