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Opening Momofuku

In August 2004, inspired by an eight-month stint apprenticing at ramen shops, restaurants, and izakayas in Tokyo, David Chang opened his first restaurant in a 650-square-foot space in Manhattan's East Village. He'd grown weary of fancy food: "I wanted to do something, and I knew it wasn't going to be fine dining," he told New York magazine. Fancy it wasn't; his signature dishes included pork belly buns and his take on Japanese ramen, topped with pork shoulder, pork belly, and a poached egg. He named the place Momofuku Noodle Bar, which translates to "lucky peach," with a nod to Momofuku Ando, the inventor of instant noodles.
Source: Flickr User B*2

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