momofuku ko 14th Visit — New York City (9/2016)


I wasn’t sure what to expect from my late-summer visit.  I did know that they had been closed and on vacation and that this was going to be their first weekend back after the time off.  I already saw some different things as soon as I sat down (large round eggplants on the grill).

After looking over the wine list, I decided to go with some Champagne that looked particularly nice.

We started off with the very familiar pommes soufflé.  This time, they were filled with herbed crème fraiche and dusted with green garlic powder.  The lobster roll that came after was the same as before – made with Thai basil and mint sabayon.

Next up was the always-good chicken oyster with white kimchi granita. This was followed by black bass tartare with fish consommé gel, shiso, finger chilies and finger limes for light flavors and nice texture changes.

The next presentation was the Hokkaido uni with chickpea purée, chickpea hozon and Sicilian olive oil.

For the full write-up, click here.

Momofuku ko 11th Visit — New York City (7/2016)


My last visit was in the late spring, so I was looking forward to the mid-summer menu experience.  I know they were still experimenting with changes, and with more choices to choose from during the summer as far as ingredients go, I was anticipating having some really nice food.

The wine list had a new white listed.  It was a three-year-old white Burgundy from Mâcon. Having just returned from France, I knew the wine was from the area just south of where I had toured.  Because of that familiarity, I decided it would be worth a try.  I ended up liking it, preferring it to a lot of Chablis wines that I have tried.

The snacks that started off the evening had a familiar look.  The pomme soufflés were filled with herb ricotta and grilled spring onion powder this time and very tasty.  The lobster roll with Thai basil and mint sabayon was the same.

The chicken oyster with kimchi granita shooter was also the same as the prior visit and just as good.

For the full write-up, click here.

Momofuku ko — New York City (5/2016)


It was time for the menu to edge into spring a little (but only a little since the weather had been unusually cold for the spring so far). This was a return to lunch, as they started offering a lunch service Thursdays through-Saturdays.  Unlike before though, the menu for lunch is the same as dinner.  There is however, only one seating per position for lunch.  Even though it was lunch, I did order a glass of white Burgundy.

We started off with some puffed snacks.  There was a white cheddar Cheez-it puff, as well as a couple of pomme soufflés filled with sour cream and onion.

The next bite was the familiar lobster roll with the mint sabayon sauce.

The next snack was the deep-fried chicken oyster with honey- mustard powder.  This came with a kimchi granita chaser with white bean and horseradish.

This dish was a slight variation on what I’ve had many times before.  This was black bass tartare (instead of madai) with fish bone consommé gel, finger limes, finger chilies, wild radish flowers, and shiso spray.

For the full write-up, click here.

momofuku ko 9th Visit — New York City (2/2016)


I was looking forward to coming back to momofuku ko at this particular time because I know they had taken a break and planned to revamp the menu some.  I wanted to see what they had come up with, since the menu hadn’t changed significantly since they opened in their new space.  They told me they were anxious for some of the “regulars” to try the menu out and give some feedback.

I had spent some of my day wine shopping around New York.  I found a 2001 Kistler I wanted to try.  So, for the first time, I brought a bottle to the restaurant to have with my meal.  I would drink as much as I could and leave the rest for the staff to try, if it was worth having.  They decanted the wine, and you could see that it was an aged white.

We started off with potato puffs with white cheddar and ramps (spring onions).  The cracker reminded me of a Cheez-it in texture and flavor, only better tasting.

The next bite was the lobster salad roll with mint (no change to this).

The next presentation was fried chicken oyster (dark meat from the hollow on the dorsal side of the chicken marinated in red kimchee and buttermilk and finished off with a honey-mustard butter.  This was accompanied by a white kimchee and horseradish granita “shot”.  This was very tasty and a new item for me.

For the full write-up, click here.

momofuku ko 8th Visit — New York City (1/2016)


This marked the one year anniversary of when I started coming to the new location.  There’s not much more I need to say by way of introduction given how often I visit except that I still write it up because there are differences that come up.  For example, this was the first time that they provided all the small bite snacks on one plate at one time.

I started out the meal with a glass of Champagne.

I have had most of the snacks served on this first plate.  Lobster salad roll with mint sabayon, pomme soufflé with caramelized onion, rye millefeuille with trout roe and matcha powder, potato waffle with caviar and tarragon. Everything had a crispness to it to open up the meal.

Next up was the madai (Japanese sea bream) tartare with fish consommé gel, finger limes and shiso.

I then was served the Hokkaido uni with fermented chickpea hozon, olive oil and lemon.

The sawarazushi with Spanish mackerel was served this time with an accompaniment of mackerel bone broth. The flavors were nice as usual and it was also good to have something on the warm side at this point.

For the full write-up, click here.

Momofuku ko 7th Visit — New York City (10/2015)


There isn’t much more to say by way of introduction since I’ve been here so often.  It was an early fall visit, which came with several menu changes.  I also decided to peruse the full wine list a little more.  Their glasses list does change from time to time.

The first few bites were things that I had presented before.  However, they were in a different order and in different combinations.  The first was vegetable spring roll with pickled jalapeño and Thai basil mint in a daikon radish wrap.  After that, there was the lobster roll with mint sabayon, pommes frites soufflé with chive crème fraiche, and millefeuille with trout roe and matcha.

Next up was some Siberian sturgeon caviar, fermented radish in radish water and vinegar, and crème fraiche potatoes.  This was creamy with some tartness to it and surprisingly little saltiness.

For the full write-up, click here.

Momofuku ko 6th Visit — New York City (7/2015)


My travel schedule brought me back to New York just two weeks from my prior visit.  Despite such a short time, I still wanted to come back for a meal here.  They knew I was coming back relatively soon, and they even promised to make some changes to the menu in time for my return.  Even the wine list changed a little.  I went with a glass of the Austrian Grüner Veltliner.

The pommes soufflé fried potatoes were filled with pimento cheese.  The beet with caraway tuille was filled with bleu cheese this time.  The compressed apple was garnished with horseradish yogurt and puffed rice.

For the full write-up, click here.