Ever since watching The Mind of a Chef, I've been dying to try David Chang's Momofuku Ko, his chef's table, tasting menu-format restaurant in the East Village. Thanks to the best boyfriend, I had the opportunity to finally try it out during my birthday weekend. What followed was three hours of culinary innovation and an open-kitchen experience.
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| lobster paloise, tartlet |
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| vegetable roll |
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| millefeuille |
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| madal - consomme, shiso |
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| razor clam - pineapple, basil |
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| sunchoke - dry aged beef, tarragon |
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| uni - chickpea, hozon |
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| mackerel sabazushi - wasabi, dashi ponzu |
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| mackerel dashi - king oyster, asian pear |
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| bread + butter |
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| soft scramble - potato, osetra, herbs |
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| kabocha - algre-doux, parmesan, sage |
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| halibut - artichoke, watercress |
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| lamb - spring onion, nori, shishito |
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| foie gras - lychee, pine nut, riesling jelly |
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| huckleberry - laurel bay, bee pollen |
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| coffeeeeeee |
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| chocolate - mint |
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| mignardises |
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