Lex and that I spent the morning visiting the September 11 Museum, which has been incredibly moving and intense. We were both glad we went since it gave us a new outlook and attitude towards the smaller matters in life.
After our trip, we chose to be naughty and cried at Shake Shack near Brookfield Place. During the busier touristy times near NYE, we had seen traces out the door to Shake Shack, so we thought we had taken advantage of the empty tables and try this hot burger joint outside. Quite bad. The fries and burgers have been probably a bit better compared to good ol’ McDonald’s although maybe not into the grade of Grill’d (in the event you’ve never tried a Grill’d hamburger, you should!).
After what felt like significant dawn we left a spur of the moment decision and headed quickly to the East Village to see Jennifer Lawrence’s new picture’ Joy’ (we’d 40 minutes until starting time). On a day which had included fast food, I saw that the choice of growing popcorn for a no-brainer (actually this whole trip I only kept saying to myself”I will go the gym when I get home” – I am home now and still haven’t been tomorrow!). In to the reclining chairs we settled and sat in…
We’d walked past a day or two earlier in the day and it was very busy so we thought after the picture and whilst we were at your community we could also give it an attempt. Momofuku Noodle Bar was the first of food areas such as chef-owner David Chang, and he currently has numerous places around town, as well as the others in Toronto, Washington D.C along with Sydney. The Noodle Bar could be the more casual (and cheap ) option and concentrates chiefly on ramen dishes. I read it is referred to as”slurp row”. Locations are the following, and for any Sydney-siders chef-owner, David Chang newly opened one at The Star in Sydney.
Sam Bar (Union Square)
Ko (NoHo – quite exclusive and hard to book a place )
Booker and Dax (Union Square – cocktail pub )
We waited about 20 minutes for a desk and excitedly saw massive (seriously massive) instant ramen noodles being served to hungry patrons. The area was exploding with energy (and people waiting for a table – later we came the line moved out the door). It was a place that had a distinguishing buzz and energy about it. The hostess walked to our desk and we truly had the best chair in the house.
Should you go to Momofuku that I would recommend asking this table the end seat on the chef’s table. With the spacious kitchen that our desk enabled us to see everything – from the prep to cooking, for the training of their new guy Sam who’d only started that afternoon (poor guy he looked stressed).
We also watched a tiny love affair taking place between who we believe to be the Head Chef and her helper. Lex believes I had been glorifying the circumstance and also they certainly were simply friendly towards each other… you pick. Opinion at the chef’s table can’t be underestimated; it was amazing to see the food being prepared as well as the rapid, true, efficient functioning of your kitchen. Additionally, I adored seeing what went on to creating food, from cooking techniques to ingredients.
What we ordered:
Lex could not resist beginning with a serving of the Chicken Meatball Buns… A flavorsome mixture of poultry, jalapeño, iceberg, and paprika mayo all sat well in a bun. Lex was very impressed.
For mains, I could not go past the Momofuku Ramen. It sat so proudly on the peak of the menu and that I got the sense that this was exactly what Momofuku Noodle Bar was famous for. I also saw the chef preparing this dish the most. The waitress warned him it was hot – Lex was more than fine using this! I was arrested by this option but wasn’t certain if I wanted something chilled on this cold evening. We also watched the chef preparing this dish plus these were very careful to not put even a dash more of this necessary chili sauce into the bowl.
Both dishes came promptly from the massive bowls we watched early in the day. We’re very excited to dig! Even though I’d have liked a kick of chili to my Momofuku Ra-Men, it still was yummy and slurp-worthy. Lex’s noodles turned into a blend of Sichuan sausage, spinach, and cashews – he’d comment that he believed that the number of cashews was a little excessive. Of course, I asked for a taste of Lex’s meal – of course, if you aren’t so good with chili, then stay well clear. It had a punch. I am not even convinced I’d have been able to acquire through the bowl using that quantity of spice! Lex loved it all though.
In general, a delicious and heart-warming meal. Neither of us could quite finish since the elements are large, but it isn’t any manifestation of the good quality of food. Momofuku Noodle Bar whilst the more affordable option from David Chang’s partnerships was still not cheap. You do pay for what you buy though, generous pieces, careful and delicate preparation, and great Asian infused flavors. I would recommend Momofuku Noodle Bar for smaller sized groups as it turned out to be a noisy place and could recommend you ask the hostess to get a seat at the chef’s table (even when this means being forced to wait for somewhat longer). You can’t make reservations either, so do make an effort to continue a more quiet night.