I had Momofuku Ssam Bar on my wish list for a while, being a fan of other Momofuku's locations and of their creator, David Chang. Problem is that they do not have that many vegetarian dishes, catering more to meat lovers, especially pork or duck, the later being another reason I wanted to go there, my love for this bird being incommensurable.
We decided to go on a Saturday for lunch, early enough to get a table as they only take reservation for large group and specific menus served for three people or more, like the bo ssäm pork shoulder (serves 6-10 people), the whole-rotisserie duck (serves 3-6 people), or the dry aged ribeye (serves 3-6 people).
When we arrived, luckily, there were not that many people in this zen and modern restaurant. Twenty minutes after, it was full of people coming to try their menu made of small plates, perfect for sharing, as well as large ones.
They sat us in front of the kitchen that is located in the back of the restaurant. It was definitely busy over there, the dishes leaving the kitchen at an incredible pace. Surprisingly, our first plates came within few minutes. The first one was the steamed pork buns, one of the signature dishes of
and this place.
These buns, made with pork belly, hoisin, cucumbers, scallions were succulent, the cucumber giving a nice crunch, the pork belly being tasty and heavenly fatty and the hoisin sauce giving a fantastic sweetness. Definitely a dish I recommend.
The second dish was the kimchi deviled eggs.
Kimchi is fermented Korean side dish made of vegetables (the most common being cabbage) with a variety of seasonings. Mixing it with the mayo and egg yolk is genius! It was not spicy as I expected and you could taste bits of kimchi that added a bit of texture to the dish.
Then, we shared the edwards ham and egg sandwich:
It was a nice take on a classic ham end egg sandwich, made with a delicious biscuit (I could eat these with just some butter and honey), a sunny side egg and a red-eye gravy (no idea how they made it, but it was very good). It was served with chicharron that is fried pork skin.
This is another recommended dish.
The last dish was grilled duck hearts served with red cabbage, sunny side egg and toast.
The presentation looked very appetizing and a bit surprising as I thought that they would just serve it on a piece of toast rather than breaking the bread into pieces. What I did was to pierce the yolk so it dripped in the bottom of the plate and soaked the bread.
I really liked the dish, the duck hearts not being chewy and having a nice grilled taste and the cabbage adding some crunch and texture. I thought that this was a better dish than the duck hearts dish I had at
We had a great brunch at Momofuku Ssam Bar. Not surprisingly, the food was original, elaborate and delicious. The only negative is the very limited vegetarian dishes, but I am sure that if you ask they can accommodate you.
Enjoy (I did)!
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And Remember: I Just Want To Eat!