Of his cooking at David Chang’s New York-based restaurant, Eater critic Ryan Sutton wrote, “Chef Paul Carmichael’s refined-global fare ... is as good as or better than what Momofuku’s more ...

An unknown chef named David Chang opened a tiny noodle shop on a rundown stretch of First Avenue in New York. He had just ...

Mariscal, who rose through the ranks by starting as an intern at Momofuku in 2011, grew up with a family in the grocery business. She worked at New York’s iconic Zabar’s during the summers as ...

With Kiko, the sommelier, who has worked at Sushi Noz, the Nomad, and Momofuku Group, has set out to start a new chapter of her own. Kiko is on track to open November 12, rolling out its East ...

An curved arrow pointing right. The slow-poached egg is one of the staples of David Chang's Momofuku restaurant empire. The eggs come out silky and delicious and beg to be mixed in with the rest ...

An curved arrow pointing right. Momofuku Milk Bar has managed to make a cake that looks like a rainbow dream and tastes like the Funfetti flavor you loved as a kid, all while using only the finest ...

Named by Time Magazine as one of the world’s "100 Most Influential People," David is the creative force behind New York City’s wildly popular Momofuku restaurants. Along the way, he’s racked ...

including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and ...