Had dinner at Momofuku on Saturday and tried pig tails for the first time. They were deep fried til crisp and marinated in a sweet reddish sauce. "Like General Tso's chicken," my dining companion said. But the bones in the tails are disconcertingly similar to human phalanges, so it's kind of like stripping stringy meat off a skeletal finger. A big pile of tail bits are served with a bowl of cool pickled Asian pear slices for $13.
By the way, David Chang is getting all the Times press for Momofuku, but has anyone else noticed how hot co-chef Joaquin Baca is? Thank heavens for open kitchens.
I'm not one for the Momofukus but I will quote Mr. Chang here: "It's all about consistency, MAN!"
G-Love, we give you lots of love girl. Remember, real criticism is not wasted on people we don't care about. Rather it's meant to give you another perspective.
You're out here and it's all fair game to take a shot at you when you're hearts not in it.
If you were a restaurant, I'd say the food doesn't taste the same.
It's all about consistency, G-love. Say it like you mean it.
I'm fulfilling the second part of your blog - I'm complaining.
fair enough. i better be able take it if i'm going to dish it.
but don't turn off my respirator yet. i'm thinking, i'm thinking...
Joaquin is totally hot! I was hoping there would be a picture in the NYTimes article bc I haven't been able to go to Motofuko because the lines are way too long. I've been going to Menkuitei 63 Cooper Square on 3rd Ave instead. I miss those pork buns, though. Have you heard when their new place is going to open?
Momofuku is waaay overpriced and they skimp on the portions when it comes to their overcooked noodles.
I don't know why they are so cheap with the noodles because it is just water and paste.
I have had better remen from Ichiban and Shin Ramyun.
For the women who go there, all you are paying for is the man candy. If that is your objective, you might as well hang out in Chelsea.
that was my second time at momofuku and i've never had the noodles there. i have to admit that i'm not a ramen fanatic. i like a bowl occasionally; i like minca when i need rich soup (mmm...toroniku) and rai rai ken when i need a light soup.
but i crave pho more often.
A large bowl of pho (with all the fixings, odd bites et al.) plus a side of spring rolls and a hot (or cold) Vietnamese coffee is just about the perfect meal.
From taste all the way down to the bill, it's as close as one can get to being the perfect meal...time after time after time after....
I thought the same thing about the pigs tails - nice flavor but I didn't enjoy getting around the bones to get to the meat.
That co-chef is probably the best dish not on the menu!
(In other words, yes - I noticed) :)
Neither I nor any of my friends (and I'm not unpopular) has ever liked the ramen at Momofuku. I'm bewildered by the constant praise in the press and by the lemmings who wait diligently. $14 for overcooked ramen in anemic broth? I Don't care if that is Berkshire Pork or the peas from the Greenmarket--it simply doesn't taste good. And $9 for two 2 mantau split in half and filled with not-enough-pork-to-justify-the-price and tastes overwhelmingly of hoisin sauce?
Ganda, have you been to Minca on e5th St? Now that is some good stuff. Cheaper too.
minca's great, but i'm never in the east village anymore. i've probably been there ten times in the last year and a half.
interesting note -- people with shellfish allergies shouldn't eat minca's ramen. apparently, dried shrimp helps give the delicious broth depth.