This ain't your Kentucy Fried...

So it's only been what, sixteen posts since I have last written about him.

Yes I counted.

David Chang.

We completed our last Momofuku restaurant, completing the foursome of the Chang restaurants.

Momofuku Noodle Bar

171 1st Avenue

Just a little run down for my new readers of his restaurants...

Momofuku Ko-- the "upscale" prix fix menu that only serve about 14 people a night. Reservations only obtained over the internet.

Momofuku Ssam Bar- no reservations accepted, serves American food with Asian influences

Milk Bar- casual bakery with some savory items. Pushes the creativity limit

Lastly, Noodle Bar- capitalizing on the Ramen craze, also has other Asian influenced food and a bit more casual than Ssam Bar.

In a marketing effort to get people to their restaurants chefs are coming up with new creative ways to get people in the door. That and they are really, really smart and creative. Enter the latest craze that Chang introduced -- A fried chicken night.

Absolutely genius.

Yes for $100 total for your entire party (serves four+) you get TWO HUGE fried chickens. This is a NYC BARGAIN.

1) A Southern kind

2) An Asian kind.

... and some sides.

In typical Chang style, you need to get reservations online and we got lucky. Mr. Broad, myself, my cousin, and cousin's friend head over ready for the chicken. We sit down and they tell us it's going to take a little bit for our dinner to be ready-- do we want to start with some appetizers? Oh boy I sense an upsell. Suuure.

We start with the 7 spice potato chips:

Light, airy with a bit of kick. All I could detect was paprika of the 7 spices.

I felt like one of those Top Chef shows trying to figure out what is in the dish.
(PS- Top Chef new season starts Wednesday night!) Note- Mr. Broad looked up the actual 7 spice recipe. Aah Paprika wasn't even one of them. Oh I try.

Rice cakes with something??.... (WHY is the Momofuku website not working for me to consult it??)

These are soft, chewy ... and like little pillows of goodness, extremely addicting. This dish was a big conversation piece.
My foodie cousin pondered: What IS this sauce on the rice cakes?

Me: What ARE rice cakes??

Mr. Broad: How can I make these?!

And then the hostess were setting us up for the main feature. First up came a vegetable platter that reminded Mr. Broad and I of our travels to Thailand (don't I sound so cultured??) when they put greenery in front of you because you are about to eat very spicy food.

mu shu pancakes (no pictures, but come on google it- it's like eating peking duck) a vegetable platter. And spreading sauces for the pancakes.

Sauces:

Hoisin

Ginger-scallion

Jalapeño-garlic

Bibim- the same sauce used in the rice cakes. (OH!, that was what that sauce was in the rice cakes...)

Other sauce shots:

And the chicken. The picture really does not do it justice to HOW much chicken this was. Mr. Broad and cousin discussed that both chickens were brined. I'm telling you, the foodie talk was in full swing.

On the right- Southern style-- a buttermilk and OLD BAY seasoned fried chicken. All white meat. Mr. Broad doesn't typically like white meat but he was chowing down on this. Quite possibly the juiciest white meat we've ever had.

On the left- Korean style fried chicken. It was thrice fried. wait. repeat. THREE TIMES FRIED. Marinated in the bibim sauce which is my new favorite. And some more stuff I'm sure to make it extra tasty.

A blurry picture

Review:

Another review of another Chang restaurant. I mean, how much can you say? First off, we received stellar service. We were constantly being attended to from refills on the sauces to extra pancakes, the staff had their A game on. The quality of the food was top notch comfort food. What my pictures don't show is that with the mu shu pancakes you took some chicken off, some sauces, some veggies and made a little (or big) crepe roll. Because eating the fried chicken straight up would be too normal. Comparisons were made to other fried chicken we've had and this one took the prize. While there is a NYC price attached to it and yes, you can get the KFC bucket for $9.99... indulge. It's worth it. And tastes just as good the next night as leftovers.

Rating: 10

PS- And don't think they just do food. This was some type of watermelon vodka goodness.

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Because we keep giving money to David Chang. And Loving It.

On the left, candy bar pie (kinda like a Take 5 candy bar) And the right. Crack Pie

Mr. Broad and I have not been out to eat in awhile which we are going to change this weekend. Restaurant up for debate. Suggestions welcome.

Enter a restaurant rewind.

Momofuku Milk Bar and Bakery
207 2nd Ave (corner of 13th and 2nd)

I have written several times about Mr. Broad and my love for David Chang restaurants in exhibit A, B, and even a filler post. The latest development is Milk Bar. Basically it's the pastry chef from Ssam Bar, Christina Tosi, who went in with David Chang and created this genius extension.

They have both sweet savory items here and I have now been twice. So these pictures are reflective of TWO outings which required several tastings. Obviously.

So much has been written about it so I'm going to get to my numerous pictures.

Pork Buns: This is Talking with Hands favorite.

Cereal Milk! Tastes just like drinking the milk soaked in a bowl full Frosted Flakes. I don't think I'd order it again, it was pretty intense but worth it to feel like you're 5 again.

Hands down the best EggMcMuffin out there: A homemade English muffin slathered in black pepper butter with bacon and an egg that's poached and deep-fried. And I think some carmelized onions?

This is Crack Pie. With a name like that, you have to try. Kinda like a pecan pie without the pecans. It's sweet, somewhat custardy (maybe lemony?) and well worth a repeat taste if you have a couple people to help you out.

Milk Bar has soft serve ice cream and with very innovative flavors. They have done Cereal themes (Fruity Pepples, Captain Crunch, etc. flavors). Recently they did a doughnut theme (bavarian creme, chocolate donut, etc).

I went before they broke out into the themes and got some graham cracker with halavah toppings. I'm a huge Halavah fan and have never seen it like this before. Definitely underutilized. One of the best soft serves I've ever had.

Review:
Oy, who can even review Mr. Chang restaurants anymore. This is awesome. They are open late night or earlier for brunch. The menu changes with innovative creations like this "Volcano". They do not have sit down tables nor waiters just some high tables that people crowd around at and savor their concoctions. It's also the waiting area for Ssam Bar so depending when you go it can be crowded. It's hard for me to think of anything bad about this place but I guess that's it. This place is walking distance from my office so I imagine WHENEVER IT STOPS RAINING I might have to go for a nice walk. It's been too long...
Rating: 9

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