PrintLife Without the Momofuku Pork Bun
Earlier today, three of New York's finest chefs gathered at a New Yorker Conference panel moderated by Bill Buford, where Momofuku chef David Chang confessed that even he's surprised how popular his pork buns have become. He admitted that they were "an eleventh-hour addition to the menu." He went on to add, "who knew steamed bread and pork fat would be so popular." At which point thousands of pork-obsessed New Yorkers came to realize that their reason for being almost never existed. I shudder to even think about it.
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10 Comments:
I just found this blog after I google'd "Bacon wrapped roast chicken" thinking I had something, and sure enough, hello my people.
My girl friend and I have been to Momofuku twice now, (we're LA based tho) and the pork buns are outta sight. I think an LA branch of their pork based kingdom of delight is a must.
Besides the buns, they make a killer roast duck, and a decent bowl of Ramen.
bignickstyle at 9:02PM on 05/08/08
Now I know where I'm going for lunch tomorrow afternoon.
Joseph Bayot at 2:25AM on 05/09/08
Anybody in the metro DC area, Bob's Noodle House in Rockville makes a "Taiwanese Hamburger" that is the same idea as the bun above - a steamed bun with pork belly, but with pickled mustard greens instead of the cucumbers - and only $3, I think - it's very good.
mrsbao at 8:00AM on 05/09/08
If I hear one more word about David Chang, I will stuff my ears with pork buns.
Barbara Hanson at 11:33AM on 05/09/08
Actually, the bun's texture is not unlike those foam earplugs. In a good way, of course.
Kerosena at 12:16PM on 05/09/08
that picture is giving my lunch an inferiority complex.
unarata at 12:20PM on 05/09/08
I probably couldn't eat more than 100 of those, at one sitting!
drsmoke at 12:40PM on 05/09/08
Province Canteen makes some good variations of buns using mantou (steamed bread). Cheaper than Momofuku's, too!
http://www.provincecanteen.com/
Gordon Mark at 1:23PM on 05/09/08
Amen, Barbara.
MegB at 3:13PM on 05/09/08
Has anyone tried this:
http://www.epicurious.com/recipes/food/views/240258
I'd like to, but not if it will end in deep disappointment.
I'll agree that the hype around this guy is pretty outrageous. But these buns were so good...
renzata at 12:41AM on 05/10/08