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Momofuku Ko
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Momofuku Ko
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Painting at Momofuku Ko by David Choe
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Kitchen at Momofuku Ko
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Bar at Momofuku Ko
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Art by David Choe
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Momofuku Ko
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Eggplants on the charcoal grill at Momofuku Ko
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Eggplants on the charcoal grill at Momofuku Ko
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A nice champagne greeting by Momofuku Ko
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Pierre Peters Cuvée de Réserve"Brut Blanc de Blancs Champagne
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Pomme Soufflé, Pimiento Cream
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Lobster Paloise
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Telling us about the Lobster Paloise
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Lobster Paloise. "Lobster Roll" The pastry is wrapped around a metal tube, brushed with butter then baked, filled with lobster salad then topped with paloise sauce, a béarnaise with mint instead of tarragon.
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Cocktail at Momofuku Ko
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Excellent body awareness and trust in the Ko kitchen.
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Spice wall at Momofuku Ko
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Chicken Oyster, Honey Mustard Powder. and Kimchi granita chaser
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Striped Bass is up next
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Striped Bass, Barrel-Aged Bonji, Finger Limes. Bonji is Momofuku's branded soy/miso type sauce made from fermented nuts, seeds and grains.
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Up next is the uni dish.
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Substitute dish for uni
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Pickled Vegetables and Sea Urchin, Chickpea, Hozon, Lemon, Olive Oil. Hozon is another Momofuku branded seasoning that they make using nuts, seeds and grain.
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The pickled veggie plate is left out for a few courses so you can enjoy the zip and tang at any point during your meal.
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Sea Urchin, Chickpea, Hozon, Lemon, Olive Oil
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Kulmbacher Edelherb Premium Pilsner, Germany
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Momofuko Ko
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Ko Egg, Caviar, BenÃ-mosu (Purple Sweet Potato Vinegar,) Onion Soubise, Potato Chips, Greens
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Sweet Potato, Brown Butter
