|The Battle of Fried Chicken: Southern Fried Chicken and Korean Fried Chicken!|
Ever since I gathered a group of friends for the Bo Ssäm at Momofuku's Ssäm Bar earlier last year, which by the way was probably one of my more memorable meals of 2012, I've been wanting to try more of David Chang's epic large format meals for groups.
Momofuku is definitely a New York staple and the Noodle Bar is the restaurant that started it all. I first heard about Chang's chicken when I saw the Fried Chicken challenge on Season 10 of Top Chef, where the contestants headed to Tom’s home to cook for a table full of culinary superstars including David Chang himself. The chef who cooked their chicken the "Momofuku" way received a lot of praise, so I knew I had to see what this was all about.
|The regular menu, we only ordered sides of pork buns!|
|The Yuzu Arnold Palmer Slushie is SOOO GOOD!|
The Noodle Bar, as its name suggests, specializes in noodles from Japanese Ramen to Chinese Ginger Scallion Noodles. However, if you make a reservation early in advance, you can pre-order the fried chicken. I'll get to that later.
First, let's talk about the pork buns that I've heard so much about. In case you haven't heard already, pork buns are the shit. Usually made with perfectly braised pork belly that's sandwiched in a neat fluffly white steamed bun. Little bites of heaven. So when you talk about pork buns in New York City, the two that are worth talking about are the ones at Ippudo, or at Momofuku.
Now that I've finally had the two, I think I have to say that I'm still a fan of the Ippudo version which is served with a crunch ice berg lettuce and kewpie mayo that helps balance out some of the bold marinaded flavors from the pork belly. However, if you're in it for the portion size of the pork, I say Momofuku wins.
Onwards to the fried chicken...
|The huge plate of chicken is quite the spectacle and we're all very excited to eat it!!|
The Fried Chicken at Momofuku is served two ways. They take 2 whole chickens, and fry them one southern style and one korean style.
Southern Style means its fried with a buttermilk and old bay batter, giving it a really thick crust that gives an extra crunch on the skin. Korean Style means its fried - THREE TIMES - first lightly dusted with flour and the crunch comes from the chicken being fried again and again. Then it's glazed with a light spicy sauce.
This $100 order of Fried Chicken comes with mu shu pancakes which acts like a tortilla for you to make fried chicken tacos with. It also comes with veggies that came in clutch to lighten the heavy meal of the greasy goodness. We had bibb lettuce, shiso leaves, red ball radishes, baby carrots and four sauces exactly like what accompanied the Bo Ssäm: ginger-scallion, kimchi, minced kimchi and kochujang sauces.