MOMOFUKU SSAM BAR ON SEPTEMBER 25
On Saturday night we decided to go to Momofuku Ssam Bar… lucky enough with no reservations we got in right away on a nice table and surrounded for a very diverse crowd. The food was extremely delicious, beautifully served and delivered on time for very good servers. That night were celebrating the second New York art show of our friend Catalina Schliebener.[br]
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We started with Beau Soleil Oysters(NB) with plum mignonette. After, we have to tried the steamed buns (Pork belly, hoisin, cucumbers, scallions), highly recommended by our friend/chef Jennifer Day. We also tried the night special, a BRT Bun, with a very tasty crispy pork belly, tomato, and aioli. Later Warm Silken Tofu with heirloom tomatoes, myoga and grilled watermelon. Then we tried the roasted Northern Puffer fish with black garlic, spaghetti squash and lavender.[br]
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Part of David Chang’s food approach is offering off cuts as part of his menus, from there we tasted the Spicy Honeycomb tripe with scallions, celery a pickle tomatoes. The dish had a beautiful texture and full of flavors. [br]
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For the dessert we had ice cream pie with pretzels crust, sweet corn and market berries. And the apricot sorbet with thyme mouse, tapioca and shortbread. Beautiful night in New York!
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