Comments on: Momofuku Ssam Bar (NYC) – Go Raw

By: chuckeats

chuckeats — Sun, 17 Jul 2011 21:07:15 +0000

and to add one note – once you introduce execution into the ethnic mix, many are quick to label it fusion, sell-out, non-authentic, etc. they are interesting points to explore.

By: chuckeats

chuckeats — Sun, 17 Jul 2011 21:04:19 +0000

Thanks for your comments Bisping. Ironically (?), the only person labeling the food “Korean” was Lujon. I’ve always considered Momo a hybrid of styles, which Chang has alluded to often. People tend to rag that “it’s fusion” but won’t give credit for execution, something lacking at most ethnic places (one reason Next can sell out in 2 minutes w/ a Thai menu.) There’s lot of territory to explore here.

By: Bisping

Bisping — Sun, 17 Jul 2011 20:35:00 +0000

I think the point Lujon was trying to make, is that for people to even label Momofuku as a “Korean” restaurant is a demonstration to their lack of exposure to that country’s cuisine.

Really only a couple dishes from that restaurant are of Korean origin, one being the rice cakes with spicey pork (Dok Puk Ki) and the other being Ssam.

Korean food is alot more vast and regionally/temporaly diverse than American diners give it credit for. And for most people who do dine and enjoy a place like Momofuku, they tend to marvel at what they consider to be vastly original dishes. Yet alot of David Chang’s influences are embedded deeply in Korean cuisine (as he admits to in his cookbook prologue).

For many of these diners, going to Ssam Bar is their first exposure to things like Bibimpahp or Ssam, due to their previous assertions that Korean food consisted of nothing more than table-top barbeque.

By: chuckeats

chuckeats — Wed, 02 Dec 2009 04:29:28 +0000

Lujon, there are good nights and bad nights. The ingredients at Momofuku are far better than what you find at most, if not all (?), Korean restaurants and the execution is generally better IMO. In your opinion, what are great Korean restaurants in the US?

By: lujon

lujon — Tue, 01 Dec 2009 16:25:34 +0000

I’m sorry but Momofuku is only impressive to people who’ve never been exposed to Korean food before.

If you’ve ever even tried authentic korean food in general, you’d realize that Momofuku is basically just a jumble-up of poorly executed modernized korean dishes.

To the more trained palate, Momofuku is basically a fusion korean restaurant. Really overrated.

By: Sølve Huse

Sølve Huse — Thu, 16 Oct 2008 11:51:29 +0000

Great!
I visited Momofuku noodle bar last spring. While visiting NYC we went to WD-50, Jean George, Tailor, Jewel Bako and momofuku noodle bar. Although quite different, lunch at momofuku had to be one of the most memorable food moments from that trip.
Inspired by you and other foodbloggers I’ve started a blog myself.

http://web.me.com/solve1/StrezzaFoods

Hoping to report from Norwegian restaurants as soon as possible….

By: chuckeats

chuckeats — Tue, 14 Oct 2008 00:44:07 +0000

jon – it was the sauce (fish/watermelon) that really took me but thanks for the info.

By: jon

jon — Tue, 14 Oct 2008 00:31:05 +0000

whats even crazier is that maine shrip are out of season, so those had to be frozen. they do freeze well.

By: paul

paul — Mon, 13 Oct 2008 16:13:39 +0000

Mabey you got him on a bad day because i have eaten there twice in the past and enjoyed it alot, for instance i have eaten at Piere Gagniare twice also and apart from the desserts which is my favorite part of the meal i had two below par 3 star meals if there such thing, yet the best 3 star meal i have eaten to date has been at L’Astrance and i have read on several food blogs that the restuarant can be a bit hit and miss but each to there own i guess

By: chuckeats

chuckeats — Mon, 13 Oct 2008 15:27:38 +0000

paul – i can’t say about Ko since i haven’t been but i thought my Thierry Marx (Cordeillan Bages) meal was borderline vile:
http://www.chuckeats.com/2007/03/16/cordeillan-bages-pauillac-france-cordeillan-capitulation/

Le Bernardin – i probably agree and Masa – i definitely agree.