momofuku ko 34th Visit — New York City (2/2020)


I had stopped writing up every visit to momofuku ko, but there were enough notable changes on this visit to make it worthwhile.  Plus, given the pause in queued-up restaurant visits, I have the time.  For this visit, I chose to go for a Sunday luncheon instead of dinner.  The menu is generally the same, and it’s a little more relaxed since no seats are turned, and it’s the last service of their “work week”.

They always have a non-alcoholic shrub available now, so I started with a pineapple-pepper shrub.

The starting bite was the familiar pomme soufflé.  This time, the crispy potato puffs were filled with sour cream and topped with chives.

The next snack was a scallop doughnut lightly brushed with a slightly sweetened glaze and served warm.  IN the past, this has come later in the sequence, but it worked fine here as a change in flavors and textures for the palate.

The familiar lobster paloise was next.  It was a crispy roll  with lobster, mint sabayon and Thai basil.

For wine, I ordered the 2004 Corbineau Cabernet Franc.  However, they decided to let me try a Chenin Blanc they had open to go with the earlier part of my meal.

The next dish was cured mackerel, soy-pickled turnip, toasted nori, sushi rice, and a broth made from the bones and head of the mackerel.

Up next was the chickpea hozon (fermented chickpea purée – a momofuku specialty) with Maine uni and Spanish olive oil. Even though this is a regular menu item, it was not a part of my meal a couple of month ago.

The next course was also a menu regular:  Ko egg (soft-cooked and smoked) with Japanese plum vinegar, fingerling potato chips, onion soubise, golden Kaluga caviar sourdough bread, cave-aged butter (aged for six months in a Brooklyn cheese cave). I always enjoy having this.

At this point, they went ahead and poured my glass of the 2004 Corbineau Cabernet Franc.

The next dish was brand new to me.  It was American wagyu (from upstate New York) and foie gras, both very lightly grilled and served into a bowl with green peppercorn dashi.  This was very good. The spiciness lingered on a bit after finishing the dashi. The dish was a little reminiscent of the thin-sliced sirloin au poivre they used to serve (which I liked, but stopped because the food inspectors said they couldn’t use the yakitori grill  for lack of meeting requirements for its use).

The next course featured Dungeness crab with brown rice and bourbon.  This dish should have come across better, but my palate had not yet recovered from the spiciness of the prior dish. That’s not the fault of this specific dish, which I thought was nicely prepared.

For the full write-up, click here.

momofuku ko 33rd Visit — New York City (12/2019)


This visit to momofuku ko was in mid-December.  Given the frequency with which I visit, I don’t write-up every dining experience (although I have photos and notes for all visits).  However, there were some menu items which I especially liked, so I decided I would go ahead and write this one up since I hadn’t in a while.

The prior day, I had paid a visit to ko Bar and saw they added a Meursault to their regular wine list.  So, to start the meal, I ordered a glass.

To start off there was the pomme soufflé with a filling of crème fraîche and some chives.  There was also a cheese crisp with Mornay sauce (Gruyère and Parmesan).

This was followed soon by the lobster paloise:  a lobster roll with mint sabayon and Thai basil.

The next course was fluke tartare, served with a shishito pepper and dashi jelly.

The next dish was a salted mackerel sushi roll with pickled turnip greens, toasted nori, and a cup of bone broth served very warm.  It was nice to have a dish with a warm component this soon on a winter menu.

The next bite was a Dungeness crab doughnut, which had a touch of sweetness and  nice textures.

The next dish was the Ko egg:  soft-cooked and lightly smoked with golden beluga caviar, Japanese plum vinegar, onion soubise, chive and chervil salad and fingerling potato chips.  This was accompanied by sourdough bread with butter aged in a cheese cave in Brooklyn for 6 months.

This course featured broken rice with sea urchin and a scallop dashi.  This was served very warm.

The pan-seared striped bass in the next dish was accompanied by nori, confit sunchokes, trumpet mushrooms and a lobster sauce.

For the full write-up, click here.

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.

Momofuku ko 5th Visit — New York City (7/2015)


My prior visit was only a couple of months before.  However, seasons-wise, it’s a very different time of year, especially for restaurants.  So I’m always looking forward to mid-summer visits.  My meal started off with snacks that were very familiar at this point.

The first snack was the pommes soufflé, with the fried potatoes filled with pimento cheese this time.  After that, it was beet tuille with caraway seeds filled with goat cheese and beet, along with compressed apple with yuzu and horseradish and puffed rice. 

The olive oil tartlet had spinach and artichoke this time.  The lobster roll with mint sabayon was the same as before.  The daikon radish wrap was filled with cured arctic char and Thai basil mint with a little jalapeño and is one of my favorites.

For the full write-up, click here.