I love how Chef David Chang speaks from his heart. Nothing better. Charlie Rose's conversation with David Chang: David Chang is chef/owner of Momofuku Noodle Bar, Momofuku Ko and Momofuku Ssäm Bar in New York City. Chang has taken the food world by surprise, he has already won two James Beard awards and both Bon Appeitie and GQ named him chef of the year in 2007. NY Times: When it comes to the New York City chef David Chang, Frank Bruni, the restaurant critic of The New York Times, puts it this way: "David Chang is a terrific cook, a pork-loving, pickle-happy individualist whose integration of Asian flavors and his own unbound sense of what's delectable makes for some deliriously enjoyable meals. At Momofuku Noodle Bar, which he opened in 2004, and at Momofuku Ssam Bar, which came along in 2006, he has proven himself one of this city's brightest culinary talents." In 2007, Mr. Chang won the James Beard Foundation rising star award for best new chef for his tiny, eclectic and very personal Momofuku restaurants in the East Village. Mr. Chang was born in northern Virginia, where his father, an immigrant from South Korea, worked in the restaurant industry, eventually opening a restaurant. His family wanted Mr. Chang to go into law or finance, but he studied religion in college and graduated with no particular goal. In his early 20's, he lived in London, taught English in Japan and had a variety of jobs in New York, from bussing tables to working in the finance industry. Finally, he enrolled in culinary school. He worked at Mercer Kitchen in Manhattan, then got a job in the kitchen at Craft after agreeing to answer phones for a month. After two years at Craft, he returned to Japan and worked at a small soba shop, then at a restaurant in the Tokyo Park Hyatt, followed by a year at Café Boulud in New York. Saying he was ''completely dissatisfied with the whole fine dining scene'' and its pretentiousness, he decided to open his own restaurant -- working with his Momofuku partner and co-chef, Joaquin Baca. In November 2007, Mr. Chang and Mr. Baca moved Momofuku Noodle Bar a block north, from 10th Street to 11th Street on First Avenue, more than doubling the size of the original. In March 2008, the original became Momofuku Ko (ko means "child" in Japanese; Mr. Chang translates Momofuku as "lucky peach," but it also happens to be the name of the inventor of instant ramen noodles, Momofuku Ando, who died in 2007 at 93). Mr. Chang "has real imagination," Mr. Bruni wrote, adding that the chef also has a "wicked grasp of flavor and unerring sense of balance" combined with "artistry and professionalism without the formality that often accompanies them." __ I seriously think we need to go to New York now to go the Chanel exhibit and eat at his restaurants (for research again, of course)! Momofuku Noodle Bar

171 first ave. nyc 10003 | btwn 10th & 11th Momofuku Ssäm Bar (Yelp)

207 2nd ave. nyc 10003 | corner of 13th and 2nd Momofuku Ko (Yelp)

163 first ave. nyc 10003 | btwn 10th & 11th Who said good food had to be shee shee foo foo, right?
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  • I admire how great chefs can have such a passion for flavor. I cook pretty good, and can appreciate mixing and matching of flavors but it definitely feels great when you make something that makes the persons eye's orgasmically roll back in their heads with that first bite. sign....I think Americans should take more pride in the food they eat and take the time to enjoy the flavor of something rather than just eating it. Its almost better than sex.... almost...
  • of course you had already gone to one of his restaurants! you are my arch nemesis foodie! you always strike before i have a chance to!
    i bow down.
  • We went to Momofuku Ssam Bar....it was truly the highlight of my trip to NY. The restaurant really made me want to move to New York. The atmosphere was fun, upbeat and not pretentious. The food was so creative and interesting. One of my favorite dishes was the Santa Barbara Uni with tapioca, whipped tofu, scallions. I was laughing out loud when underneath the Uni were boba balls. The textures and the flavors of the dish were amazing.
  • i like how he's articulate and thinks that good food doesn't always mean expensive food.
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