The Rise of Momofuku
Our International Inspirations Dinner this Saturday, November 30 will feature a tasty menu inspired by Korean-American restaurateur and chef David Chang, the founder of Momofuku, which translates to “lucky peach” (but also shares the name with Momofuku Ando, the inventor of instant noodles). Back in 2004, Chang likely had no idea how pivotal his first venture, Momofuku Noodle Bar, would become when he opened it on First Avenue in the gritty East Village of New York. Since opening that first restaurant twenty years ago, he has been named one of “the most influential people of the 21st century” by Esquire, received six James Beard Awards, and been recognized as GQ’s Man of the Year and a TIME 100 honouree.
Credited with “the rise of contemporary Asian-American cuisine” by The New York Times and named the “most important restaurant in America” by Bon Appétit magazine, Momofuku has become a mini-empire with multiple restaurants as well as a line of restaurant-grade products for home cooks.
Noodle Obsession
David Chang has been instrumental in popularizing Modern Asian cuisine in an informal, edgy, non-reverential and compelling way. Chang didn’t initially set out to be a chef. He credits the ramen at London’s Wagamama he experienced on a vacation for feeding his noodle obsession and convincing him he wanted to be a chef.
Restaurants Were in His Blood
It is little known that Chang majored in religious studies and worked briefly in the NYC financial sector before deciding to become a chef. Restaurants were, however, in his blood. Chang was born in Arlington, Virginia in 1976, the son of Korean parents. His father owned two bistros in Washington, D. C. so food was a huge part of his childhood. Chang trained at the French Culinary Institute while working part-time at New York’s Mercer Kitchen. He then joined Tom Colicchio’s new restaurant, Craft. Two years later, Chang, determined to understand ramen fully, moved to Japan, initially to teach English, though he also worked at a number of izakaya, and ramen restaurants.
Momofuku Noodle Bar and Ssäm Bar
On returning to New York, Chang worked for a year at Café Boulud before opening Momofuku Noodle Bar in the summer of 2004, with financial backing from his father. His next venture was Momofuku Ssäm Bar, which opened in 2006. Ssäm refers to dishes in Korean cuisine where some food is wrapped in other food. Often, ssäm consists of meat such as pork wrapped in leafy vegetables. In 2007, Chang moved the noodle bar to a larger location and opened Momofuku Ko in the original location. In 2009, Momofuku Ko was awarded two Michelin stars, which the restaurant retained each year until its closure in 2023. Chang also opened Momofuku Milk Bar in 2008 as an extension of Ssäm Bar, specializing in desserts with Christine Tosi.
Pictured above: Momofuku Ssäm Bar, a restaurant that has made its mark in New York’s dining history.
Challenging Conventional Expectations
Using local and sustainable ingredients has always been key to Chang’s restaurants, as has challenging conventional expectations of dishes with his singular, tasty, creative takes on favourites. As New York Times journalist Frank Bruni has written, Chang is “a chef who went further than any of his peers in wedding serious, sometimes challenging food and an ultra-casual, spontaneous dining ethos in tune with unbound times.” In 2010, Chang was recognized by TIME Magazine as one of the 100 Most Influential People in the restaurant industry.
Experience Momofuku in Stratford!
There are still a few tables available for our dinner on Saturday, November 30, inspired by David Chang’s Momofuku – reserve now! Student Chef Sage Martin and Chef Instructor Randi Rudner would love to have you join us!
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