Momofuku Noodle Bar | Revisited

Momofuku Noodle Bar Buns

The first three-peat on this blog goes to Momofuku Noodle Bar, and deservedly so. There are very few restaurants I ever feel inclined to revisit, let alone patronize three times, but with mom in town and a fruitless trip to Mu Ramen (which by the way is NOT open for lunch on Sundays), Noodle Bar seemed like the only appropriate fallback.

TMomofuku Noodle Bar - Egg Bunhe noodles were good as always. So to avoid sounding like a broken record, I’ll update on those buns. Plus they photograph so well.

Momofuku’s already tremendously skillful with the egg. So to put a beautifully fried egg in a bun with a tender smoked pork loin smeared with hollandaise in a slight Asian twist to the classic breakfast sandwich is simply unfair to the bacon-egg-and-cheeses across the city.

Momofuku Noodle Bar - Pork BunsIt’s the perfect size too. You won’t get that pang of regret that so often comes after downing a BEC. They should really serve this late-night too.

And you can’t really visit Noodle Bar without ordering a pair of the brisket buns. The pickled red onions and cucumber are nice and necessary, but you’ll find yourself marveling at the brisket. Fat layers are usually super unappetizing to me, so to make it taste and feel so seamlessly a part of the cut is a feat.

The East Village riddled with small, trendy eateries these days, including Chang’s own expanding empire with Fuku just down the block now. If they somehow manage to steal some traffic, it just means more noodles and shorter waits for us.




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