1. The Buns at Noodle Bar. The Momofuku buns you know and love are getting split, stacked, stuffed, and reimagined. Don’t miss the Beef Dip, stuffed with short rib and served with seasoned beef broth and black vinegar for dipping. Another favorite: the Seared Shrimp, which features slider-style buns stacked with gulf shrimp, spicy mayo, pickled red onion, and iceberg lettuce. Fun fact: All of Momofuku’s steamed bread production is done in-house to allow for creative riffing.
2. Noodles at Noodle Bar. Momofuku is taking noodles up a notch or two or three. The restaurant has developed a proprietary barley noodle in collaboration with Sun Noodle. Springier and nuttier, these noodles are used in the Spicy Beef Ramen with brisket and water spinach, the Garlic Chicken Ramen with yu choy and garlic, and the Smoked Pork Ramen with pork belly and egg yolk.