Momofuku Seibo has been on my Urbanspoon wish list since I first signed up for the site. I’ve heard so many great things about the food that my longing for it was reminiscent of how much I wanted a Beyblade in sixth grade (they were banned at my primary school). However, I heard that the website’s user interface was archaic and that there were other challenges lurking even if you did manage to get past the booking system.

Too bad Momofuku has no other locations on planet Earth huh?

Wait, what?

You’re saying that New York City boasts several Momofuku establishments that all serve to highlight Chef David Chang’s mastery of the culinary arts?

Paint me red and tickle me Elmo, I’m in there.

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Full disclosure: I got lost on my way to Momofuku. Somehow, I still arrived prior to its opening and was the fifth person in line.

Yep, there was a line to get in. Keep in mind that this was a random weekday in the middle of one of the coldest winters that the city of New York has ever seen. I was clutching a hot chocolate that turned into an iced chocolate within seconds.

Finally, the doors opened just as I downed the last of my chocolate flavoured paddle pop.

It was lunch time.

This is five minutes after opening. Definitely a bigger crowd than the one I'll be getting when I do my eventual book signing.

This is five minutes after opening. Definitely a bigger crowd than the one I’ll be getting when I do my eventual book signing.

I sat at the bar due to the fact that giving one person an entire table was a poor logistics decision. I loved sitting at the bar because I got a good view into the kitchen.

Watching Momofuku's pork buns get made should be a YouTube video. I'd be responsible for at least a million views.

Watching Momofuku’s pork buns get made should be a YouTube video. I’d be responsible for at least a million views.

Now, here’s something I’ve been fantasising about for a very long time:

Momofuku pork buns with hoisin sauce, scallion and cucumber.

Momofuku pork buns with hoisin sauce, scallion and cucumber.

I don’t do online dating but this is how I imagine most people feel when they’re meeting their prospective boy/girlfriend after only having seen them online and realising that they look way, way, way better in person.

Tastier too (heh).

These might be the best buns on the planet (next to Jennifer Lopez in her prime of course). The layer of fat on the pork belly dissolved upon making contact with my tongue. These buns were also quite large (again, shout outs to Jenny from the block) and these would make an excellent meal by themselves.

Momofuku also provides a bottle of Sriracha if you want to add a bit of a jiggle to the buns (Hey J-Lo).

Used to have a little, now I have a lot.

Used to have a little, now I have a lot.

Main course time! I know it’s lunch but still.

Momofuku Ramen with pork belly, pork shoulder and poached egg.

Momofuku Ramen with pork belly, pork shoulder and poached egg.

I’m a terrible cook. Case in point: when I was younger; I thought that dumping a bunch of ingredients into my fried rice would make it tastier. Leftovers? They’re going in. Bacon? Well, you can’t leave that out. Pizza from three nights ago? It’s different, but normal is overrated so you’re going in too!

You’re not going to believe this but I am not currently employed by any reputable restaurants and I’ve omitted the ‘chef’ paragraph from my resume.

So, why the tangent? I’m just illustrating how a minimal amount of ingredients with synergy works way better than a bunch of ingredients that sound good on paper but not as good once it hits your taste buds.

The bowl of ramen looks absolutely fantastic. Look at the naruto on the side just flirting at you with its pink swirl, look at the cabbage just radiating and the seaweed smoldering at you in the back.

Oh and the egg? That egg is just use to the spotlight and waiting for you to poke it on Facebook.

I poked it. Hard.

I poked it. Hard.

Unfortunately, this is how I imagine online daters feel when they meet their prospective boy/girlfriend and realise the photograph on their profile is from seven years ago. It just didn’t come together.  The pork used in the ramen couldn’t hold a candle to it’s porky brother in the bun, the noodles were really firm and the broth didn’t add anything to it.

Oddly enough, the aftertaste of the ramen was very pleasant and would make a very unique mint.

Here’s the TL; DR for everyone who wants to poke me in the eye with chopsticks

- I’m glad I didn’t take a nap prior to my visit. I’d still be waiting in line.

- Get the pork buns. You won’t regret it. If you do, we can’t be friends anymore

I'll be back for you.

I’ll be back for you.

Momofuku Noodle Bar, New York

171 1st Avenue, East Village

Opening Hours:

Sunday 12:00-4:00 pm, 5:30-11:00 pm
Monday 12:00-4:30 pm, 5:30-11:00 pm
Tuesday 12:00-4:30 pm, 5:30-11:00 pm
Wednesday 12:00-4:30 pm, 5:30-11:00 pm
Thursday 12:00-4:30 pm, 5:30-11:00 pm
Friday 12:00-4:30 pm, 5:30 pm – 2:00 am
Saturday 12:00-4:00 pm, 5:30 pm – 2:00 am

Momofuku Noodle Bar on Urbanspoon

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