momofuku ko 4th Visit — New York (5/2015)


Early May seemed like a good time to go back to New York.  I thought the weather would be warm and the food well into spring ingredients.  Unfortunately, the weather wasn’t as warm as I would have expected or liked, but the ingredients at momofuku ko were definitely shifting into springtime mode.

My opening snacks started off with the pommes soufflé again.  This time, however, they were filled with mezzo secco cheese and topped with some chives.  Again, this was something from lunch that I always liked.  The next snack was compressed apple with horseradish cream and puffed rice ball.  Next to it was beet, cheese and caraway.

For the full write-up, click here.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s