Trust us, you need Momofuku Ssäm Bar in your life. Inside this perennial favorite, you’ll find a hip, young crowd rubbing elbows at the minimalist bar or sinking into low-slung tables to chat up their dinner companions. It’s a fun, convivial ambience, no question-but the star of the show here is indisputably Chang’s singular Korean and Japanese cooking style, which flirts with European and Californian influences. There’s perfectly sourced charcuterie and a lovely raw bar to kick things off, but don’t leave without moving on to Ssäm legendary pork buns-pillow-soft and laced with hoisin sauce, cucumber, and scallions. Or even a tender Flat Iron steak, grilled to perfection, and paired with chicharrón chips, ramps, and broiled asparagus tips.
Momofuku Ssäm Bar opened in New York City’s East Village in 2006 and serves a constantly changing menu that draws inspiration from flavors and techniques found worldwide, while staying true to its New York roots. Executive Chef Max Ng and the Ssäm Bar team create dishes that showcase seasonal products and highlight producers.
For lunch, Ssäm Bar offers a selection of meats including the rotisserie duck, slow roasted pork, and gochu glazed pork ribs that can be ordered as a ssäm or accompanied by seasonal sides. At dinner, the restaurant serves an inventive menu that is always evolving. The restaurant also offers the Bo Ssäm, Rotisserie Duck Ssäm, Seven Spice Beef Brisket Ssäm, and Dry Aged Ribeye large format meals and prix fixe menus for groups as well as private dining options.
Ssäm Bar accepts reservations for a la carte meals for parties up to 6, large format meals, prix fixe menus, and private parties. A portion of the dining room is also reserved for walk-ins only.
Like Mario Batali and the great British chef Fergus Henderson, David Chang is a card-carrying member of the “Refined Meathead” school of cooking. Meathead chefs have a fondness for pork products and for offal, and the best of them, including Chang, have a knack for creating big, addictive flavor combinations that get under your skin. Like Batali, Chang—a Korean-American, raised in the suburbs of Washington, D.C.—mines his own ethnic background for inspiration. The past couple of years, he has been demonstrating his talents on a more modest scale at his madly popular original restaurant. But the recently reopened Momofuku (the word means “lucky peach” in Japanese) is larger and more ambitious than the original, and after a period of bumbling experimentation (at first Chang insisted on selling only a form of Asian burrito called a ssäm), it has grown into a showplace for the chef’s unique brand of earthy, Asian-accented Meathead cuisine.
Max Ng, Executive Chef
Singapore native, Max Ng came to New York with the sole intention of working for Momofuku. Prior to the move, he worked within the Les Amis Group in Singapore. At Momofuku, he started off as a CIA extern at Ssäm Bar, then moved on to Ko as a commis, eventually moving up as a line cook. Since then, he has risen to Sous Chef then Chef de Cuisine at Ko before moving over to Ssäm Bar.
Jamie Liu, Executive Sous Chef
Jamie started cooking in her native Hawaii, then attended culinary school in Portland, OR. She joined Momofuku Ssäm Bar in 2010 as an extern and worked her way up to tournant. After leaving the company for two years to be a part of the opening team at Lafayette then for brief stints at Estela and Caviar Russe, she finally returned to Noodle Bar in 2015 as a Sous Chef. Jamie then joined the opening chef team of Nishi, then found her way back to Ssäm Bar in 2017.
Momofuku Ssäm Bar opened in New York City’s East Village in 2006 and serves a menu that draws inspiration from flavors and techniques found worldwide, while staying true to its New York roots.
Momofuku Ssäm Bar
207 andra Ave. , New York , NY 10003 på 13th St.