David Chang photographed earlier this year. His Momofuku Group has opened a new restaurant in the Shops at Columbus Circle alongside Thomas Keller's Per Se, among others. / Bloomberg David Chang photographed earlier this year. His Momofuku Group has opened a new restaurant in the Shops at Columbus Circle alongside Thomas Keller's Per Se, among others. / Bloomberg

David Chang Moves in to New York’s Most Notable High-End Food Court

Since he opened his first Momofuku Noodle Bar in a no-frills East Village storefront in 2004, David Chang has become renowned as a chef who shakes things up.

The 3rd floor of the Shops at Columbus Circle, in midtown Manhattan, is not the place I would imagine Chang doing that. Yet Chang and his team are embracing the location of his second New York Noodle Bar, opening on Thursday, November 15. But the notoriously stubborn chef won’t call it ‘the Shops at Columbus Circle,’ the name owners the Related Company insist on. “I will always say ‘Time Warner Center,’” says Chang.

I spent a lot of time at the original Noodle Bar, now home to Momofuku’s fried chicken sandwich takeout spot Fuku. There were 22 seats, about six items on the menu, and OB beer with $1 bottles of Poland Spring water. Since then, his empire has grown to include restaurants in New York, Sydney, Toronto, Los Angeles, Las Vegas, and Washington, D.C.

Watch: Why Related Company Begins With Restaurants

The new Momofuku has a designer—Inc. Architecture & Design—and 90-plus seats, most of them stylish booths, as well as a dedicated cocktail bar and a private dining room. At the helm is executive chef Tony Kim, who ran the Noodle Bar kitchen after it moved a few doors down to its present location.

“Yeah, we’re on the third floor of a shopping mall,” Chang told me. “You don’t think there’s going to be a heartbeat, so we’re trying to create the sense of controlled chaos.” In a preview Chang gave me in early November, I got to check out some of the highlights.

The Specials Board

To combat the mall setting, Chang created a feature that invigorates the location while combating the clamor for signature dishes like pork-belly-stuffed buns and ramen. “How do you do nostalgia without being stuck in it? You have to have a new menu every day,” he says.

The new location boasts a train-station-style departure board over the bar that cycles through specials. ‘Whole Dover Sole @7.30,’ and ‘Black Truffle Ramen’ are some of the dishes that could pop up and then disappear when they sell out. Chang credits his constant travel. “I have been living in train stations and on airplanes. We created a Warby Parker board; it’s the same concept as a chalkboard but it’s constantly updating.”

The Ramen

Like a sequel in the Avengers series, Momofuku has taken their greatest hits and updated them. The biggest change for any fans (me) of their ramen template is that they are now custom making the noodles, in partnership with Sun Noodles. The result are strands with a more pronounced grain flavor.

Most significantly, they’re more durable and stay relatively firm in a bowl of broth for upwards of 30 minutes, the equivalent of a ramen superpower. “Back in the day, I would say, eat your food and get out of here, the noodles don’t wait,” says Chang. “Chang won’t be cooking here,” says Kim.

Those noodles come into play in the spicy beef ramen with chunks of short rib and the garlic chicken ramen with the Asian leafy green yu choy. The signature bowl is smoked pork ramen. The deep brown broth is chicken based with a fresh, crunchy wedge of bamboo floating on top, bumping into the caramelized pork  slice and slow-poached egg yolk. “When we started adding slow poached eggs to ramen, no one was doing it. We couldn’t afford the labor to peel hard-boiled eggs,” says Chang.

He sees this as the culmination of the ramens he’s been making over the 14 years he’s been serving it: Version 14.0. “There are stretches when our ramen has been bad; we changed the broth, we went to pork, we went away from pork. It’s like a sports team, you have some bad seasons.” The ramen price will be in the high teens.

The Buns

Chang has seen his pork belly buns copied around the world, but decided to embrace the steamed bun instead of running away from it. “If everyone is making one, we have to be the best in class,” he says.

The team is now making the buns in-house, too. The process is neither labor or space efficient, according to Kim: Every day, two to four cooks are dedicated to it, which is also the base of the flatbread rotisserie meat sandwiches at the just-opened, adjoining Bang Bar.

The signature bun at midtown Noodle Bar is the French dip—fans of the pork belly version will have to wait for them to make appearances on the specials board. “I’ve been eating a lot of French dips in L.A.,” explains Chang. Here, they are filled with chunks of braised short rib and onion with a bowl, shaped like a fancy shell, of black vinegar-spiked broth. “This bun is the hardest thing we’re doing in this restaurant. Tim Ho Wan [the Michelin-starred dim sum experts] doesn’t mess around with the shape of dough. But we’re embracing the artisanship,” says Kim. I found them sweet and puffy, with a pillowy, chewy bite.

The Drinks

The new Noodle Bar is a dedicated spot for drinks that by itself is about as big as the original Noodle Bar counter. Momofuku’s bar director Lucas Swallows  worked with Anne Robinson (a Booker & Dax alum) to create what they call a ‘House Soda Fountain.’ Their Highball Program includes The Sundial, made with tequila, suze, and clarified orange cordial, and decorated with  little orange cut outs. The Fun Guy features soju infused with dried shiitake and vermouth that results unexpectedly like a cream soda.

The New Signatures

Kim and his kitchen are pushing a handful of other dishes that have made appearances at East Village Noodle Bar. Oxtail soup is served in a handsome Le Creuset pot with rice cakes in a spicy broth. The meat is bone-in; Chang suggests customers pick it up with their hands. The same goes for the head-on Szechuan shrimp, a plate of plump shellfish coated in a piquant spice mix of coriander, cumin, and Szechuan peppercorn.

The team is considering serving then without silverware so customers are forced to eat with their hands. “There’s a lot of reasons for this dish. Head on shrimp are the most delish, easiest way to eat them. People eat soft shell crab, this is essentially that,” says Chang. I told him I would eat the whole thing but not the top of the head, with those giant eyes staring up at me. “You don’t have to eat them,” he said. He didn’t eat them, either.

Watch: Thomas Keller on Working With Related Company

©2018 Bloomberg L.P.

This article was written by Kate Krader from Bloomberg and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to [email protected].

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