MOMOFUKU

Momofuku is one of the mainstays of the Manhattan dining scene. I have Momofuku cravings from time to time. Momofuku craving, noun: A hunger pang which can only be satisfied by Momofuku--Momofuku only, nothing else will suffice. There is no suitable substitute for Momofuku.

It's a restaurant whose concept is so unique, hip, and fresh...that it's a breed of its own. It's a place where Asian cuisine meets American/Latin (pork kimchi tamales), where chic complements comfort (gourmet rice bowls), where novelty flirts with the familiar (cereal milk ice cream). And it's set the trend in NYC for grungy gourmet--excellent food in a chill setting. Afterall, food enthusiasts (myself included) don't want to always have to get dressed up to dine out.

On Sunday, I had a Momofuku craving. No one was around at the moment the craving hit. So I went solo. Eating solo turns into somewhat of a social exercise when restaurants have counters and bar stools...most sushi bars have this seating option--Momofuku does too.

I started with the staple Momofuku starter: Pork Buns. Momofuku has these puppies down to a science. They start with a thick cut of pork belly (ultra fatty), roast it in a miso glaze, set it inside a Chinese pastry bun, and finish it with plum sauce and thinly sliced cucumbers. One bite and you're transcended to Heaven...(unless you're Jewish, in which case you're transcended to Hell).

Mid-way through the pork buns, I noticed something special on the chalkboard menu daily specials--Pork Kimchi Tamales. So different. During my time living in Mexico I developed an appreciation for tamales, but none of them featured kimchi...this was a Momofuku-centric move. I had to get one. I asked the waitress if they were good before I placed my order. She said "Yes, but I like the Chicken Mole Verde better." So I ordered 1 of each. Her taste buds need to be tuned. The Pork Kimchi Tamale, perfection-- an explosion of flavors and spiciness, with moist pulled pork. The Chicken Mole Verde Tamale, ordinary--bland, with dried shredded chicken.

All this food had me somewhat dehydrated...So I was thinking about the lychee soju slushie that I love. I requested a taste of it--but only a taste (because its alcoholic and I don't enjoy drinking solo). The mere taste of lychee makes me smile.

Then I heard the woman beside me request a ginger beer. Ginger beer, as we all know, is non-alcoholic...and satisfying in taste and refreshment. I followed suit--1 ginger beer.

Next up, the vegetarian version of the brisket rice bowl I used to order--which they've now discontinued. I have mourned this dish's passing on more than 1 occasion. I've even pleaded with Momofuku's manager to bring it back...on more than 1 occasion. Nevertheless, the Ginger Scallion Rice Bowl is essentially how the brisket rice bowl used to be minus the brisket. The rice is the best rice I've ever tasted. Flavor levels cranked to MAX. The rice is infused with a ginger/scallion flavor, and cooked with some of the rice crackled for texture variation. It's served with pickled shiitakes, cucumber, cabbage, and a square sheet of nori (seaweed) that's a useful means of transport bowl -> mouth.

Delicious and unique. A favorite spot worth visiting as soon as you can.