Momofuku

Momofuku is a restaurant group founded by chef David Chang in New York City, known for its influence on contemporary American dining through Asian-inspired flavors and inventive seasonal menus. The brand’s name derives from Momofuku Ando, the inventor of instant ramen, and it is used for the group’s restaurants and related ventures, including the Milk Bar bakery.

The first flagship, Momofuku Noodle Bar, opened in the East Village in 2004 and helped popularize a modern, ramen-influenced casual dining approach. The adjacent Momofuku Ssäm Bar broadened the concept with a small-plates format focused on bold, shareable dishes. Over the years the group expanded to additional concepts such as Ma Peche and Ko, each offering distinct dining experiences centered on high-quality ingredients, technique, and a playful reinterpretation of Asian flavors. Milk Bar, the bakery side of the brand, was launched to pursue innovative desserts and pastries and became known for items such as its signature pies and cereal milk-flavored creations, created by pastry chef Christina Tosi.

Menu philosophy at Momofuku emphasizes seasonal, locally sourced ingredients and a fusion of Korean, Japanese, Chinese, and American culinary traditions. Dishes often feature high-contrast flavors, precise technique, and a willingness to experiment, with some venues offering tasting menus or chef-driven tasting formats.

Impact and scope: Momofuku is regarded as a defining force in 21st-century American dining, helping to popularize ramen-forward cuisine and influence a generation of chefs. The brand operates multiple restaurants and Milk Bar locations, with expansions beyond New York City to other U.S. cities and international projects, maintaining a reputation for innovative, chef-driven concepts under the leadership of Chang and his collaborators.