Momofuku

Another of our favorite meals in NYC that we now find ourselves hankering for more of back on the Sydney side was at David Chang's Momofuku. (thanks to Michael and Nina's tip)

Momofuku has turned casual dining into high-art in the East Village in sliver of a space.

There's the famous and incredibly rich and delicious ramen made with specially sourced Berkshire pork, baskets of sweetbreads served up McNugget-esque with dipping sauce on the side, tasty pork buns and unbelievably addictive smoked chicken wings. It's not really for vegetarians, as Chang proudly warns "There's pork fat in just about everything at Momofuku" - that includes the veggie dishes.

But the real reason for this post isn't to tell you about a restaurant that you can't go to, it's to share a recipe that Debbie sent us for a dish that we sampled and loved. So with more that a little fanfare here is sugar snap peas with grated fresh horseradish, click through for the recipe. (thanks to Debbie)

Comments

[Scott at RealEpicurean]

Just the name appeals to me. I'd love to go to Sydney however don't think my current budget would stretch to it!