Momofuku Noodle Bar
Momofuku has the OG pork bun that spurred a million copycats, and it’s surprisingly simple: steamed bao, roasted belly, cucumbers, and scallions. By now, most people are familiar with David Chang's culinary empire. The chef's Midas touch has blessed diners with a slew of Momofuku-associated venues offering cocktails, pastries, and fine-dining -- but above all is his ramen. Chang worked in Japanese shops way back in the early aughts before jump-starting the NYC ramen craze in 2004, and the varieties here are loaded with pork belly and pork shoulder, smoked chicken, and veggie options with chickpea and kale.
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Opened in 2004, Momofuku Noodle Bar was chef and restaurateur David Chang’s first restaurant in the neighborhood that would ultimately launch his empire—and to this day, remains one of the very last (and most popular) of his many spots that have come and gone in the East Village throughout the years. With a second location at Columbus Circle, the original spot serves a rotating roster of noodles, bun varieties in addition to the signature pork, and small plates. Swing by for a bowl of ramen or indulge with your crew in the fried chicken meal that’s served Southern-style with caviar, chives crepes, crème fraîche, white BBQ sauce, and potato chips.