Momofuku Ko

One of The Most Creative Tasting Menus in NYC

by silverblue , Citysearch Contributor at Citysearch

Unfortunately, no photos were allowed at the restaurant. I suppose that policy was set up to retain the cloud of ‘mystery’ and ‘exclusiveness’ surrounding mKo, that would only match up to the ‘maddening’ reservation system. Fortunately, they did not mind my side note-taking on a little business card! How can I resist documenting the experience when the fine courses are served with such immaculate pairings and detailed precision!

Here’s a recount of each of the 14 courses to the best of my note-taking skills:

Amuse Bouche #1: Crunchy Pork Rind slices seasoned with Togarashi (Japanese 7-spice chili pepper) served with Black pepper biscuit marinated with Mirin sauce - so so delicious!!

Amuse Bouche #2: Bite slice of seared Lamb with Green Pea Puree

Amuse Bouche #3: Lobster Salad served in a spoon, with Shiseido Mushrooms

Appetizer #1: Long Island Fluke with Buttermilk Cream Sauce, topped with Poppy Seeds and Chives

Appetizer #2: Tataki Mackerel Sashimi with Mustard Oil and Sprouts

Appetizer #3: Oxtail Consummate – Pulled Oxtail Wonton in oxtail broth, with Caramelized Onion Jam, Bean Sprouts, and Thai Basil

Entree #1: Hillcrest Poached Egg with Black Caviar, sous-vide onions, served with a side of Fingerling Potato Chips and Sweet Potato Vinegar - one of my favorite dishes

Entree #2: Snail Sausage with Shavings of Italian Black Truffle, over a bed of Hand-torn Pasta, accompanied by Pecorino and Crispy Chicken Skin - interesting experience; I loved it!

Entree #3: Almond Crusted Skate, Roasted Cauliflower, in an Almond Milk Foam with Yuzu and Crunchy Olives - best skate I've ever had!

Entree #4: Generous shavings of Foie Gras from the Hudson Valley with crunchy Pine Nut Brittle and Riesling Gelatins and Lychee - The foie gras shavings melted in my mouth and stole the show! The sweetness of the lychee perfectly balanced the fatiness of the duck liver. Later, I found out that Wylie Dufresne helped conceptualize the dish!

Entree #5: Roasted Duck Breast from California, with a side of Chinese Mustard Greens, 2 little Tokyo Turnips topped with Pumpernickel Crumbs

Amuse Bouche #4: Duck Pate of the liver, heart and legs. Topped with Pistachio bits

Palate Cleanser: Spiced White Wine Sorbet with Elderflower Syrup over Asian Pears - perfect dish!

Dessert: Root Beer Ice Cream on one side. Pretzel Panna Cotta on the other, with Caraway Powder.

What makes mKo different: Its unique courses are very inventive and deliciously flavorful. Although we had 14 courses, I didn’t feel overly stuffed when I left. The courses were well-balanced and I felt like I was taken through one of the highest forms of culinary experience; it was artistically creative, delightfully tasty and craftily designed to imprint a wonderful memory in your mind. The food at mKo exceeded my expectations.

• Pros: Highly creative courses, immaculate pairings
• Cons: Reservation system, exorbidant price

The Best Fried Chicken: Polar opposite sides of earth!

by Yasmine Deetjen , Citysearch Contributor at Citysearch

FINALLY!!!! Momofuku Ko, this was a great dinner outing for a group of friends. The Steamed Buns/ chicken literally-MELTS in your mouth, AND a very good alternative to the classic Steamed pork bun if your sans the pork type.

The dinner- Prix fixe- My friendly gentleman friend took the honor of making reservations for the group of us and wise selection- the fried chicken dinner, accompanied by a unconventional salad mix bowel of Boston lettuce, radishes, carrots, mint, cilantro, and baby peeled carrots. Chicken is a combination of classically mastered beer battered southern fried chicken meets the Asian delectable bbq fried chicken... um um good is all I can say. AND chicken is enough to pack lunch for 4 after dinner!!!!!

Did I mention that the dinner comes with $ individually crafted sauces to suit all palette taste bud types- if your a Hout sauce type- Momofuku's is to DIE for!!!!!!!.

MUST do Momofuku Ko again-

• Pros: Relaxed setting & Great staff
• Cons: Way too long wait for reservations

Good Food, Good Service, Beautiful People

by msg_lover at Citysearch

My wife and I went there on Saturday and were seated facing the kitchen. I love watching how the food was prepared because it really built up our appetite. The guy running the kitchen was very courteous by answering my questions. He made my dish (Mayan Prawns and Grits) right in front of me and then when he served me my dish, he patiently explained all the components and then asked me afterwards how I liked my dish. Our waitress Jill who was cute as a button was very attentive and helpful with our order. We would definitely go back again.

• Pros: Creative Dishes
• Cons: None

Come if you don't mind the rudeness

by Chubby Restaurant Goer at Citysearch

Absolutely horrible, horrible service. Every time I go here I feel I need to kow-tow to the waiters and greeters there just to get a seat or food to be served promptly. Employees just don't care. They see mad, crazy business and lines forming out the door and you can leave or complain if you want because you are dirt and they are royalty and people will always come here because the food is awesome so they don't have to treat you like human beings. They have absolutely awesome pork buns and pork noodle if you don't mind being treated WORSE than the livestock being served.

• Pros: Great tasting food
• Cons: Awful, awful service

overpriced, average dishes, but good steamed buns

by boyjimmy79 at Citysearch

Long waits for salty average food. I've orderd the pork ramen and kimchi stew. Both were extremely salty and below average. Much better ramen can be found at Ramen Sategaya a few block down on 1st ave. So far, the only dish I have found to be tasty are the Steamed Buns with Pork (but waaay over priced at $9 for a few bites)