Momofuku Ssam Bar

parfait-with-dirt

I visited Momofuku Ssam Bar a long time ago, so I cannot write a true review of the restaurant anymore. However, Momofuku is a very modern restaurant in that the flavor combinations they create are entirely new. Chef David Chang actually presented at the Harvard science and cooking lecture series this past winter. He discussed the creation of new recipes through mistakes and that only through mistakes can we make new innovations. Chang has won numerous accolades including 2006 Best New Chef by Food and Wine magazine.Momfuku pork buns

The famed Momofuku pork buns.

Momofuku barbeque sandwich

Quite the crunchy sandwich with lots of flavor.

Momofuku swordfish

I’m not sure, but I think that was a swordfish. The carbohydrate bedding had slivers of crunchiness mixed with soft grains.

Parfait with dirt

The parfait dessert was a symphony of tantalizing tastes and textures. The “dirt” felt crunchy yet fizzed into oblivion in my mouth.

Momofuku Ssäm Bar
207 2nd Ave
New York, NY 10003
(212) 254-3500

Momofuku Ssäm Bar on Urbanspoon

About Earl

Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website Toastable.com. While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.

20. February 2011 von Earl
Categories: Reviews | Tags: , , , | 1 comment

  • Will

    Hey Earl, this Will, your MIT host’s roommate. He just showed me your blog. Awesome stuff! We have very similar tastes. We’re sad you’re not coming to MIT, but have fun at Yale.