David Chang at Momofuku Milk Bar

Bio

David Chang is the Chef and Founder of Momofuku. Before opening Noodle Bar in 2004, he worked in the kitchens of Jean-Georges Vongerichten, Daniel Boulud and Tom Colicchio. He has been honored with awards from Food and Wine and Bon Appétit. He was one of the Time 100, a GQ man of the year, and has taken home four James Beard Awards. His cookbook, Momofuku, came out in 2009, and his quarterly print journal, Lucky Peach, came out in 2011.

Accolades

  • Who's Who of Food & Beverage in America
    James Beard Foundation
  • World's 50 Best Restaurants (Momofuku Ssäm Bar)
    San Pellegrino
  • Outstanding Chef
    James Beard Foundation
  • Two Stars (Momofuku Ko)
    Michelin Guide
  • 100 Most Influential People
    TIME Magazine
  • Best Chef: New York City
    James Beard Foundation
  • Chef of the Year
    Bon Appétit
  • The Most Important Restaurants in America (Momofuku)
    Bon Appétit
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef David Chang reviews  at post.venue.name
"Finally got my letterman jacket. Everyone @fuku is so honored to be part of the Axe Capital family."
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Chef David Chang reviews  at post.venue.name
"#109 for @esynyc charity dinner"
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Chef David Chang reviews  at post.venue.name
"I never tire seeing this"
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Chef David Chang reviews  at post.venue.name
"High & Low"
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Chef David Chang reviews  at post.venue.name
"Congrats @marcocanora for winning @beardfoundation best chef New York City. Marco was my chef at Craft and he taught me so much about cooking and taste. He also was a great resource when Momofuku Noodle Bar opened down the street from @hearthrestaurant in 2004. So I was insanely happy to be on stage to present the medal to chef. Love you, Marco."
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Chef David Chang reviews  at post.venue.name
"I wish I could've stayed and eaten a full dinner at the @nomacph pop-up in Tuluum. Blown away at the scope and level of detail by @reneredzepinoma and team (@thomasfrebel @sanchezrosio & Ali!) I think this might be their best pop-up yet. From what I got to taste, I think diners are in for an epic experience. The space is gorgeous. Super jealous of the variety of ingredients and the sick wood- burning ovens. Be ready for some spice: Goodbye dill...hello chilis. Pro tip: Noma will offer a walk-in only bar menu separate from the sold-out reservation-only tasting menu. So if you are in Tuluum and sans reservations, queue up for the bar. I think the oyster pork taco will be best thing I will taste all year."
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From My Menu

Chef Dave Danhi reviews Fried chicken at Momofuku Noodle Bar
$$ | Chinese | Korean | Asian | Fusion
East Village
"If y'all are in NY anytime soon, plan ahead and make a fried chicken reservation at Momofuku Noodle Bar! A special reservation is needed for their fried chicken served two ways and it is a must!"
Chef Alain Allegretti reviews Pork buns at Momofuku Noodle Bar
$$ | Chinese | Korean | Asian | Fusion
East Village
"The pork belly in this dish comes with sweet sauce and raw green onions in a warm white bao. The sweetness from the pork, sauce, and even the bun itself makes this dish almost dessert-like."
Chef Damon Wise reviews Fuji apple kimchi at Momofuku Ssäm Bar
$$$ | Korean | Modern | American
East Village
"Momofuku Ssäm Bar's kimchi encompasses flavors of fall and winter. This dish gets you excited about the possibilities of the cold season to come."