Time truly flies. I can’t believe it’s been almost 2 months since I was in New York, and almost three weeks since I last blogged! Before it becomes five months since my trip, I figured that I should probably get a move on and post the remaining New York posts I had planned…
I’d heard a lot about the famous Momofuku pork buns, way before I’d even planned my trip to New York. It was just one of those things that many bloggers have attempted to make at home… which obviously meant it was something I absolutely HAD to try when I visited New York.
And you know what, I completely understand the hype. These little babies were totally worth the 45 minutes we waited to get a table at Momofuku Noodle Bar. Tender melt-in-your-mouth pork belly and cucumber slices, sandwiched in between a soft, fluffy steamed bun = utter deliciousness. We ordered two each, and the only thing stopping us from ordering any more of these were the fact that we had already ordered a bowl of ramen each…
And because we simply could not stop thinking about them, we made it a point to have some on our last day in New York. This time though, we had them at the Momofuku Milk Bar (no seats, just tables and standing areas), as I wasn’t really in the mood to queue to get seats at the Noodle Bar. For some reason, the pork belly slices served at the Milk Bar looked different from the ones in the Noodle Bar (I think the ones in the Noodle Bar had a thicker glaze) – they still tasted the same though. Fat-laden? = yes. Worth the calories? = Totally.
This was one of the specials, I forgot to take take a photo of the specials board so can’t exactly remember what this was. From memory, I think this was a duck ramen dish. Whilst the broth itself was a little too salty, the buckwheat noodles were just the right consistency – springy with a slight bite to it.
Momofuku ramen – pork belly, pork shoulder and poached egg. This was good (I’m a total pork fan, as you will probably guess by the end of this post), but again I felt the broth was too salty.
All in all – I wasn’t bowled over by the ramen at Momofuku Noodle Bar. Nevertheless, I would still recommend trying it as their pork buns are simply amazing.
The next day, it was time to try Ippudo which was another place I had heard many good things about. We met Ken (Hungry Rabbit) there for an early lunch, as Ken had warned us that the queues would get manic later on in the day. Truth be told though, queuing is not all that bad if you’ve got good company.. As long as you’re not starving or hangry, that is.
It was great to finally meet Ken though, who even took the time to show us around East Village after we finished our lunch. He also brought me to Broadway Panhandler where I errr… let’s say I bought a few things there. Thanks, Ken!
We started off with Shishito (fried Japanese peppers, served with a yuzu salt). I’ve been a fan of these peppers since I tried them in Barcelona a couple of years ago, and order them everytime I see them on the menu. Fried peppers are what they are – but dipping them in the yuzu salt made them something a little more special. Definitely a good alternative to edamame.
Ippudo’s Hirata pork buns were next – at first glance, these looked slightly ‘mean’ as there appeared to be a lot less pork in them compared to their counterparts at Momofuku. Whilst these were good, they just weren’t as good as the Momofuku ones – although the buns are served with a spicy sauce, I felt that the sauce bordered on sweet rather than spicy. The fact there appeared to be more bun than pork was also a little disappointing.
Shiromaru Chasu - The original “Tonkotsu” noodle soup topped with pork loin chashu, kikurage, menma, red pickled ginger, sesame, and scallions. Whilst their pork buns were underwhelming, their ramen was excellent. The broth was very good indeed, and had just the perfect balance of flavours. Definitely a winner.
Akamaru Modern – The original “Tonkotsu” noodle soup topped with Ippudo’s secret “Umami Dama” miso paste, pork chashu, cabbage, kikurage, scallions, and fragrant garlic oil. I thought this tasted better than the Shiromaru Chasu, I suspect this was because there was a scattering of garlic oil in this.
Mentaiko (spicy cod roe) over rice – one of the small dishes that came with the ramen lunch set.
Spicy fried chicken over rice – another one of the dishes that was part of the lunch set. I preferred this to the mentaiko version, I suspect it’s something to do with the fact that the chicken is deep fried…
So… in the end, which did I think was better?
Momofuku Noodle Bar
The good: Amazing pork buns. Order two for yourself and don’t share.
The not-so-good: The ramen broth was too salty! And the queues – they have a no reservation policy.
The good: Delicious ramen, with flavoursome broth. Great ambiance and more spacious compared to the Noodle Bar.
The not-so-good: Pork buns were slightly ‘meh’. And again, the queues. Definitely not a fan of these no reservation policies, sigh.
There were definitely good things about each – but if I could only visit one, I’d choose Momofuku, as the pork buns are just too good to miss out on.
Momofuku Noodle Bar
171 1st Avenue (between 10th and 11th Street)
New York, NY 10003
65 Fourth Avenue (Between 9th and 10th Street)
New York, NY 10003