Comments on: Momofuku Ko http://www.alifewortheating.com/nyc/momofuku-ko New York Perspective on International Cuisine Thu, 09 Feb 2012 03:23:30 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: David Chang explains Bourbon « Splice the Mainbrace http://www.alifewortheating.com/nyc/momofuku-ko#comment-18817 David Chang explains Bourbon « Splice the Mainbrace Thu, 12 Jan 2012 16:42:31 +0000 http://www.alifewortheating.com/?p=3880#comment-18817 [...] is rum-based, (and don’t get me wrong, I do like good rum) but I also love a great bourbon. David Chang was on Late Night with Jimmy Fallon talking about bourbons. He was also apparently drinking some. [...] [...] is rum-based, (and don’t get me wrong, I do like good rum) but I also love a great bourbon. David Chang was on Late Night with Jimmy Fallon talking about bourbons. He was also apparently drinking some. [...]

]]> By: Fine Dining Explorer http://www.alifewortheating.com/nyc/momofuku-ko#comment-2470 Fine Dining Explorer Sat, 05 Feb 2011 17:51:44 +0000 http://www.alifewortheating.com/?p=3880#comment-2470 Hi Adam, I just came across your website. I was at Ko last year and had the most horrible treatment ever. I had many bad meals in my life, but this is the only one that I actually regret of having it. I wrote a 2-page letter to the PR team pointing out the service issues. The PR team said they did send it to David but he probably won't care anyway. I received no reply after 9 months! Also, I did had a similar frozen shaved foie gras dish at the 3* Vendome in Germany years ago. Here is my experience at Ko FYI: http://www.finediningexplorer.com/NYC/momofukuko.php Hi Adam, I just came across your website. I was at Ko last year and had the most horrible treatment ever. I had many bad meals in my life, but this is the only one that I actually regret of having it. I wrote a 2-page letter to the PR team pointing out the service issues. The PR team said they did send it to David but he probably won’t care anyway. I received no reply after 9 months! Also, I did had a similar frozen shaved foie gras dish at the 3* Vendome in Germany years ago.

Here is my experience at Ko FYI:
http://www.finediningexplorer.com/NYC/momofukuko.php

]]> By: momofuku ko – It is what it is | Laissez Fare: Food, Wine & Travel Adventures http://www.alifewortheating.com/nyc/momofuku-ko#comment-2272 momofuku ko – It is what it is | Laissez Fare: Food, Wine & Travel Adventures Thu, 13 Jan 2011 20:12:35 +0000 http://www.alifewortheating.com/?p=3880#comment-2272 [...] having read a number of accounts regarding how the narrow dining room with L-shaped bar seating was cold, harsh and awkward, I was quite pleasantly surprised upon entering. There was a certain warmth about the place, with [...] [...] having read a number of accounts regarding how the narrow dining room with L-shaped bar seating was cold, harsh and awkward, I was quite pleasantly surprised upon entering. There was a certain warmth about the place, with [...]

]]> By: Jean http://www.alifewortheating.com/nyc/momofuku-ko#comment-567 Jean Mon, 23 Aug 2010 18:05:35 +0000 http://www.alifewortheating.com/?p=3880#comment-567 Wow, you really took a lot of effort to note down every single dish. Learnt about Momofuku Ko from watching Masterchef Aus. I really dislike restaurants with bad service. BTW, do you ever feel slightly embarrassed taking photos of every single dish? I do feel that way sometimes especially when I am dining with a group of people or when at a more high-end establishment... Wow, you really took a lot of effort to note down every single dish. Learnt about Momofuku Ko from watching Masterchef Aus. I really dislike restaurants with bad service. BTW, do you ever feel slightly embarrassed taking photos of every single dish? I do feel that way sometimes especially when I am dining with a group of people or when at a more high-end establishment…

]]> By: ellenost http://www.alifewortheating.com/nyc/momofuku-ko#comment-566 ellenost Wed, 12 May 2010 19:31:46 +0000 http://www.alifewortheating.com/?p=3880#comment-566 Hi Adam. Thanks for posting a very detailed review of the dishes. This looks like a menu that I had at Ko last year (maybe spring 2009?) since I remember the rabbit dish. I've had lunch and dinner at Ko many times, and have always found the service to be very friendly and attentive. I find the chefs very informative and knowledgeable. I would prefer the chefs to cook, and not "kibitz" with me. I, too, take notes when I dine alone, and have never experienced any kind of negative reaction from the staff. I had dinner at Ko last week, and a woman tried to take a photo. One of the chefs politely stopped her, and explained that since we're all sitting at a bar, the flash would probably annoy the other diners. She asked about "no flash" photos. The chef politely explained that the restaurant has adopted a no photo policy without distinguishing flash/no flash photos. Since I was sitting next to the woman, I told her that I would definitely be annoyed to have a flash in my face. I find the food at Ko to be among the most creative. I try to space out my lunches/dinners to try the new dishes that the chefs are always adding to the menu. However, last year I loved the dinner menu so much, I dined at Ko three weeks in a row! Thanks again for all of your detail. Hi Adam. Thanks for posting a very detailed review of the dishes. This looks like a menu that I had at Ko last year (maybe spring 2009?) since I remember the rabbit dish. I’ve had lunch and dinner at Ko many times, and have always found the service to be very friendly and attentive. I find the chefs very informative and knowledgeable. I would prefer the chefs to cook, and not “kibitz” with me. I, too, take notes when I dine alone, and have never experienced any kind of negative reaction from the staff. I had dinner at Ko last week, and a woman tried to take a photo. One of the chefs politely stopped her, and explained that since we’re all sitting at a bar, the flash would probably annoy the other diners. She asked about “no flash” photos. The chef politely explained that the restaurant has adopted a no photo policy without distinguishing flash/no flash photos. Since I was sitting next to the woman, I told her that I would definitely be annoyed to have a flash in my face. I find the food at Ko to be among the most creative. I try to space out my lunches/dinners to try the new dishes that the chefs are always adding to the menu. However, last year I loved the dinner menu so much, I dined at Ko three weeks in a row! Thanks again for all of your detail.

]]> By: laszlo http://www.alifewortheating.com/nyc/momofuku-ko#comment-565 laszlo Fri, 26 Mar 2010 07:52:37 +0000 http://www.alifewortheating.com/?p=3880#comment-565 hi adam, really enjoy reading your posts! couldn't help notice the shaved foie gras part. like luxeat said, this is not unique - here's a link to a dish i had in steirereck, the 2 star restaurant in vienna. fozen foie gras shaved over smoked saibling (fish from the alps) and a little warm potato salad on top. amazing. sorry the text is in hungarian, but the pic is fifth from top http://foodpolice.blogspot.com/2009/12/osztrak-csillagok-haboruja-ii.html hi adam, really enjoy reading your posts! couldn’t help notice the shaved foie gras part. like luxeat said, this is not unique – here’s a link to a dish i had in steirereck, the 2 star restaurant in vienna. fozen foie gras shaved over smoked saibling (fish from the alps) and a little warm potato salad on top. amazing.

sorry the text is in hungarian, but the pic is fifth from top

http://foodpolice.blogspot.com/2009/12/osztrak-csillagok-haboruja-ii.html

]]> By: Zack http://www.alifewortheating.com/nyc/momofuku-ko#comment-564 Zack Fri, 26 Mar 2010 00:26:10 +0000 http://www.alifewortheating.com/?p=3880#comment-564 I'm surprised that everybody here has found service at the Momofuku restaurants to be uniformly bad. Of the many times I've eaten at them (twice at Ko, countless times at Noodle Bar and Ssäm), I've only had two times when I was at all upset with the service. For the most part, I think the cooks and waitstaff have all been friendly, helpful when discussing the menu and attentive. And the lunch at Ko paired with excellent service, friendly chefs and music I liked made for one of the single greatest dining experiences of my life. I’m surprised that everybody here has found service at the Momofuku restaurants to be uniformly bad. Of the many times I’ve eaten at them (twice at Ko, countless times at Noodle Bar and Ssäm), I’ve only had two times when I was at all upset with the service. For the most part, I think the cooks and waitstaff have all been friendly, helpful when discussing the menu and attentive. And the lunch at Ko paired with excellent service, friendly chefs and music I liked made for one of the single greatest dining experiences of my life.

]]> By: Franck Louis http://www.alifewortheating.com/nyc/momofuku-ko#comment-563 Franck Louis Thu, 25 Mar 2010 03:57:20 +0000 http://www.alifewortheating.com/?p=3880#comment-563 Totally Adam, I have to tell that I was once at the noodle bar, and had a bad experience with the chef, when I saw him preparing a dish which looked so fancy, I asked what it was and If I could get an order of it. He answered straight : 'maybe'! and then never prepared it. I was so surprised. The food was really great, my ramen as good as in Tokyo. But the attitude far from the Japanese style ! FYI, I'm a chef restaurant owner in Shanghai and I think that David Chang should take this with a lot of concern. Totally Adam, I have to tell that I was once at the noodle bar, and had a bad experience with the chef, when I saw him preparing a dish which looked so fancy, I asked what it was and If I could get an order of it. He answered straight : ‘maybe’! and then never prepared it. I was so surprised. The food was really great, my ramen as good as in Tokyo. But the attitude far from the Japanese style ! FYI, I’m a chef restaurant owner in Shanghai and I think that David Chang should take this with a lot of concern.

]]> By: maryanne http://www.alifewortheating.com/nyc/momofuku-ko#comment-562 maryanne Thu, 25 Mar 2010 01:57:35 +0000 http://www.alifewortheating.com/?p=3880#comment-562 It took about a month of constant watching and refreshing before we finally got a reservation last fall. I think all the virtual hoops that you have to go through to get a reservation sets the tone for how you approach and view the meal. At least this was the case for me. A meal at Ko was something so special and unique and near unattainable that, by the time I walked through the door, I already felt grateful and indebted. I had brought a notebook to take notes but was too intimidated to take it out. I wasn't subject to any sneering and I wouldn't say the service that we received was poor by any means. They did repeat and explain a few things about the dishes when asked. The timing of the preparation and service of each dish was perfect and it was fun to see everything being prepared in the kitchen right in front of you. I think this was probably the highlight of the Ko experience for me. But, throughout the entire meal, I was never comfortable. I was at Ko, not at dinner. My partner and I didn't really converse. There is something hushed and quiet about this little restaurant that can be a bit stifling. There was nothing wrong or unpleasant with my experience and I enjoyed pretty much everything that was placed in front of me but I can't say that I'd ever go back. I couldn't put my finger on it until Adam's post. Without that certain warmth and aspect of invitation and welcome, there is little to make you return for a second visit. It makes me a little sad to think how much better the experience could've been. All these aspects to the Ko experience seem to belie what Chang says and tells you that what you are about to eat is anything but "just food." Still want to try fried chicken at Noodle Bar, though. It took about a month of constant watching and refreshing before we finally got a reservation last fall. I think all the virtual hoops that you have to go through to get a reservation sets the tone for how you approach and view the meal. At least this was the case for me. A meal at Ko was something so special and unique and near unattainable that, by the time I walked through the door, I already felt grateful and indebted. I had brought a notebook to take notes but was too intimidated to take it out. I wasn’t subject to any sneering and I wouldn’t say the service that we received was poor by any means. They did repeat and explain a few things about the dishes when asked. The timing of the preparation and service of each dish was perfect and it was fun to see everything being prepared in the kitchen right in front of you. I think this was probably the highlight of the Ko experience for me. But, throughout the entire meal, I was never comfortable. I was at Ko, not at dinner. My partner and I didn’t really converse. There is something hushed and quiet about this little restaurant that can be a bit stifling. There was nothing wrong or unpleasant with my experience and I enjoyed pretty much everything that was placed in front of me but I can’t say that I’d ever go back. I couldn’t put my finger on it until Adam’s post. Without that certain warmth and aspect of invitation and welcome, there is little to make you return for a second visit. It makes me a little sad to think how much better the experience could’ve been. All these aspects to the Ko experience seem to belie what Chang says and tells you that what you are about to eat is anything but “just food.”

Still want to try fried chicken at Noodle Bar, though.

]]> By: adam http://www.alifewortheating.com/nyc/momofuku-ko#comment-561 adam Wed, 24 Mar 2010 20:35:23 +0000 http://www.alifewortheating.com/?p=3880#comment-561 @Franck: I agree. What's upsetting is that this could be such a positive and overall outstanding place if they could just get their attitude and hospitality right. @Franck: I agree. What’s upsetting is that this could be such a positive and overall outstanding place if they could just get their attitude and hospitality right.

]]> By: Franck Louis http://www.alifewortheating.com/nyc/momofuku-ko#comment-560 Franck Louis Wed, 24 Mar 2010 19:15:40 +0000 http://www.alifewortheating.com/?p=3880#comment-560 Thanks Adam for the details and description. I think that the attitude of the staff is unacceptable. What is the meaning of proposing a concept with an open kitchen, if the Chefs are moody and not pleasant, smiling to the customers ! Food is not all. Thanks Adam for the details and description. I think that the attitude of the staff is unacceptable. What is the meaning of proposing a concept with an open kitchen, if the Chefs are moody and not pleasant, smiling to the customers !
Food is not all.

]]> By: ChuckEats http://www.alifewortheating.com/nyc/momofuku-ko#comment-559 ChuckEats Wed, 24 Mar 2010 18:27:04 +0000 http://www.alifewortheating.com/?p=3880#comment-559 @zach, i've often found that Chang's fish dishes @ Ssam are his best - i'd prefer them over most of his pork any day. but, then, we have very different opinions on food b/c i thought APC was lackluster at best. @adam, sure, send it over :-) @zach, i’ve often found that Chang’s fish dishes @ Ssam are his best – i’d prefer them over most of his pork any day. but, then, we have very different opinions on food b/c i thought APC was lackluster at best.

@adam, sure, send it over :-)

]]> By: zach http://www.alifewortheating.com/nyc/momofuku-ko#comment-558 zach Wed, 24 Mar 2010 15:36:00 +0000 http://www.alifewortheating.com/?p=3880#comment-558 I think for a guy who was made famous by slow cooked pork should pay a little more homage to the fatty goodnes. Bacon Dashi is the only pork on the menu? When I was there, they had the English muffin soaked in pork fat, pork crackling, and I think a piece of pork belly. They also had to slow cooked shortrib. This menu looks more fish oriented then David chang should be. On another note, I see in this months playboy they have an article on Martin Picard of A Pied De Cachon in Montreal and was wondering Adam, if you have ever been there. If you have not been, you should book a flight immediately and go check it out. It is one of the worlds top restraunts and a mecca of Fio Gras and anything fatty, I think for a guy who was made famous by slow cooked pork should pay a little more homage to the fatty goodnes. Bacon Dashi is the only pork on the menu? When I was there, they had the English muffin soaked in pork fat, pork crackling, and I think a piece of pork belly. They also had to slow cooked shortrib. This menu looks more fish oriented then David chang should be.

On another note, I see in this months playboy they have an article on Martin Picard of A Pied De Cachon in Montreal and was wondering Adam, if you have ever been there. If you have not been, you should book a flight immediately and go check it out. It is one of the worlds top restraunts and a mecca of Fio Gras and anything fatty,

]]> By: Adrian http://www.alifewortheating.com/nyc/momofuku-ko#comment-557 Adrian Wed, 24 Mar 2010 05:16:56 +0000 http://www.alifewortheating.com/?p=3880#comment-557 *Sriracha *Sriracha

]]> By: Adrian http://www.alifewortheating.com/nyc/momofuku-ko#comment-556 Adrian Wed, 24 Mar 2010 05:16:16 +0000 http://www.alifewortheating.com/?p=3880#comment-556 I haven't eaten at Momofuku Ko but I have cooked David Chang's Brussels sprouts (with bacon and Sririacha) before and it was amazing. I haven’t eaten at Momofuku Ko but I have cooked David Chang’s Brussels sprouts (with bacon and Sririacha) before and it was amazing.

]]> By: adam http://www.alifewortheating.com/nyc/momofuku-ko#comment-555 adam Wed, 24 Mar 2010 03:41:29 +0000 http://www.alifewortheating.com/?p=3880#comment-555 @S Lloyd -- Yeah it's kind of interesting. Maybe they're trying to skirt the transaction costs of using Opentable. Really not sure. I am into unix ... I am typing from my Ubuntu 9.10 machine as we speak :). @S Lloyd — Yeah it’s kind of interesting. Maybe they’re trying to skirt the transaction costs of using Opentable. Really not sure.

I am into unix … I am typing from my Ubuntu 9.10 machine as we speak :) .

]]> By: S Lloyd http://www.alifewortheating.com/nyc/momofuku-ko#comment-554 S Lloyd Wed, 24 Mar 2010 03:36:57 +0000 http://www.alifewortheating.com/?p=3880#comment-554 Reservation just on their website, Wow that's different..I'm trying to find the reason behind this though. Regardless, that sounded like a successful meal. PS: This is an off note, not related to food: Since you use Python, are you into Unix? Just asking because aside of food, Unix is my longtime biggest passion. Thanks for Sharing. Reservation just on their website, Wow that’s different..I’m trying to find the reason behind this though. Regardless, that sounded like a successful meal.
PS: This is an off note, not related to food: Since you use Python, are you into Unix? Just asking because aside of food, Unix is my longtime biggest passion. Thanks for Sharing.

]]> By: adam http://www.alifewortheating.com/nyc/momofuku-ko#comment-553 adam Wed, 24 Mar 2010 01:26:23 +0000 http://www.alifewortheating.com/?p=3880#comment-553 Thanks, Anh. I'm still not convinced it's a marketing strategy. I think a lot of the poor service stems from simple apathy and a general feeling that diners are lucky to be given the opportunity to eat there. Lots of arrogance. The front of house staff also didn't seem to take much pride in their work. Questions about wine pairings resulted in curt non-descriptive answers that weren't helpful. The chefs seemed to take tremendous pride, they just didn't communicate it in a friendly way from what I saw. Hopefully by the time you go the service issues will be resolved so you don't have to deal with them. Thanks, Anh. I’m still not convinced it’s a marketing strategy. I think a lot of the poor service stems from simple apathy and a general feeling that diners are lucky to be given the opportunity to eat there. Lots of arrogance.

The front of house staff also didn’t seem to take much pride in their work. Questions about wine pairings resulted in curt non-descriptive answers that weren’t helpful.

The chefs seemed to take tremendous pride, they just didn’t communicate it in a friendly way from what I saw.

Hopefully by the time you go the service issues will be resolved so you don’t have to deal with them.

]]> By: Anh http://www.alifewortheating.com/nyc/momofuku-ko#comment-552 Anh Wed, 24 Mar 2010 01:14:04 +0000 http://www.alifewortheating.com/?p=3880#comment-552 Great post. Ya know what, to be famous and have a lot of buzz, one needs to follow Lady gaga's strategy, i.e. being different, OTT and OTT! Obviously the marketing strategy works for Momofuku now. I have heard so much about the restaurant over the net, lots of raves mainly. Hopefully one day I can come over and taste it for myself. Great post.

Ya know what, to be famous and have a lot of buzz, one needs to follow Lady gaga’s strategy, i.e. being different, OTT and OTT! Obviously the marketing strategy works for Momofuku now.

I have heard so much about the restaurant over the net, lots of raves mainly. Hopefully one day I can come over and taste it for myself.

]]> By: adam http://www.alifewortheating.com/nyc/momofuku-ko#comment-551 adam Tue, 23 Mar 2010 23:48:28 +0000 http://www.alifewortheating.com/?p=3880#comment-551 @Chuck: Hah, this is true ... I had the script try 1x / day at 10am ... probably should have put it in a cron job. Want me to send it to you ;)? @Chuck: Hah, this is true … I had the script try 1x / day at 10am … probably should have put it in a cron job. Want me to send it to you ;) ?

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