$$
Reservations, Vietnamese
Highland Park
1 Recommendation
ChefDavid Chang
New York
About David Chang
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.
My Venues
- Milk Bar
- 3708 Las Vegas Blvd S
- Las Vegas, NV
- Milk Bar LA
- 7150 Melrose Ave
- Los Angeles, CA
- Momofuku Ko
- 8 Extra Pl
- New York, NY
- Momofuku Las Vegas
- 3708 Las Vegas Blvd S, Level 2, Boulevard Tower
- Las Vegas, NV
- Momofuku Milk Bar
- 382 Metropolitan Ave
- Brooklyn, NY
- Momofuku Milk Bar
- 360 Smith St
- Brooklyn, NY
- Momofuku Milk Bar
- 190 University Avenue, 2nd floor
- Toronto, ON
- Momofuku Milk Bar
- 251 E 13th St
- New York, NY
- Momofuku Milk Bar
- 15 W 56th St
- New York, NY
- Momofuku Milk Bar
- 561 Columbus Ave
- New York, NY
- Momofuku Milk Bar
- 220 8th Ave
- New York, NY
- Momofuku Milk Bar
- 74 Christopher St
- New York, NY
- Momofuku Milk Bar
- 246 Mott St
- New York, NY
- Momofuku Milk Bar
- 110 Wall St
- New York, NY
- Momofuku Milk Bar
- 1090 I St NW, Washington
- Washington, D.C.
- Momofuku Nikai
- 190 University Ave
- Toronto, ON
- Momofuku Nishi
- 232 8th Ave
- New York, NY
- Momofuku Noodle Bar
- 171 1st Ave
- New York, NY
- Momofuku Ssäm Bar
- 207 2nd Ave
- New York, NY
Accolades
- Who's Who of Food & Beverage in AmericaJames Beard Foundation
- World's 50 Best Restaurants (Momofuku Ssäm Bar)San Pellegrino
- Outstanding ChefJames Beard Foundation
- Two Stars (Momofuku Ko)Michelin Guide
- 100 Most Influential PeopleTIME Magazine
- Best Chef: New York CityJames Beard Foundation
- Chef of the YearBon Appétit
- The Most Important Restaurants in America (Momofuku)Bon Appétit
- ChefsFeed WinnerOne of the Best Things to Eat in NYC
Where I Go Out
Behind the Scenes
"Nothing really authentic 🇰🇷 about this...made with all 🇺🇸 so-cal. ingredients. 김치찌개 made with smoked 🐖 and fresh tofu. Possibly part of a new bo ssäm set #uglydelicious"
"Hypnotized by Hawaiian Dancing Bbq at the food bowl"
"🍒 🍅 🥗 w/ broken tofu & bing. Tomatoes are pretty sweet already"
"Masahiko Kodama chef of the great Yakitori Masakichi in Tokyo. There are many amazing yakitori masters in japan. I’m sure people will disagree on what is their favorite and what spot serves the best tori. But on the @uglydelicious episode where I tasted masahiko-san’s work...his food tasted the best to me. (His ramen is outstanding too...he first trained as a ramen chef under one of the best). As promised I ate here again later that week. #🔥 🐔 🔥 🐓 🔥 🍗 🔥"
"More behind scene stuff from @davidchoe. Local street bakery. Ever since my first visit to Beijing in the mid 90’s I’ve always been fascinated by the fact there was so much bread called bing (bang in Korean). Changed my understanding that asia was only a rice culture. Always felt that bread was of European domain. And how those Chinese leavened breads made its way throughout asia. I think today in Korea you see it in griddled hotteuk. Anyway they sold super tasty hot steamed and griddled bing. It was sad to see so many old ancient hutongs demolished and replaced with new modern hutong streets."
"Some 🥩 from @adamperrylang"
