The Citiblog

Momofuku Noodle Bar Celebrates 20 Years with Throwbacks of Classic Dishes
January 5, 2024, 5:42.46 pm ET


Photos: Momofuku Noodle Bar/Spicy Pork Sausage & Roasted Rice Cakes

Momofuku Noodle Bar is launching a new menu in honor of the restaurant’s 20th Anniversary. Each month, Noodle Bar is bringing back an iconic Momofuku dish to celebrate.

The first restaurant from chef David Chang, Noodle Bar opened in the East Village in 2004 with a small menu of ramen and buns, and unconventional dining room and service (no artwork on the wall, direct view into the kitchen, barstools without backs, no coffee or tea service, among other elements). It has since grown into a well-known brand.

Ramen-Broth Shrimp & Grits

The series debuts with six dishes, including:

January: Ramen-Broth Shrimp & Grits. A cult-favorite dish from Momofuku Noodle Bar was inspired by a family meal in 2005 made with polenta, ramen broth and slow-poached eggs. The perfect dish for winter, it features grits, ramen broth, smoky bacon, shrimp, slow-poached eggs and scallions

February: Spicy Pork Sausage & Roasted Rice Cakes. This is one of the most iconic dishes born at Momofuku Ssäm Bar, and is synonymous with Momofuku to this day.

March: Peas with Horseradish. Inspired by wasabi peas, this dish features spicy, fresh horseradish, peas, and radishes with ramen broth.

April: Pork Shoulder Steak. “Like a pork chop with character,” this cult-favorite pork steak is served with ramp ranch dressing. Vegetables change with the seasons – raw zucchini and red onion during the summer, and celery root and spaghetti squash during the winter.

May: Roasted Sweet Summer Corn. With miso butter, bacon and roasted onion, this dish is one of the most popular, short-lived dishes on the Noodle Bar menu. This is the first time it’s coming back to Momofuku since 2005.

June: Fuji Apple Salad. This classic winter salad is hitting the menu for summer, with arugula, kimchi, labne and country jowl from Burger’s Smokehouse – exactly like the original dish.

Corn Ribs

July: Corn Ribs. Joining the menu at Momofuku Ssäm Bar in 2017, the corn ribs are deep-fried and served with squid ink aioli. Pete Wells at The New York Times called them “one of the most original corn dishes I’ve seen in a long time.”

The dishes are available at Noodle Bar East Village and Uptown, and the second half of the year will be announced in the coming months.

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