Momofuku’s famed pork buns are a riff on Chinese char siu bao, Japanese nikuman and a New York Peking duck served with steamed buns instead of scallion pancakes. Manhattan chef David Chang ...

The Approval Matrix: Hit Us With the Torpedo Bat Our guide to what’s highbrow, lowbrow, brilliant, and despicable.

This is where it all began for David Chang and the Momofuku universe back in 2004 ... the inventive seasonal small plates; the pork bun. It is also home of the large-format fried-chicken ...

Customers wait up to an hour to eat at no-reservations Momofuku Noodle Bar ... the original-sin pleasure of Ssam Bar’s glorious pork buns. Squid salad, although crackling-spicy — “It ...

Local writer Carolyn Jung, posting in her FoodGal blog, took a crack at recreating the much-lauded pork buns from the mini culinary empire that is New York's Momofuku. She used the recipe from the ...

Chang runs three of them, in the East Village, Time Warner, and Toronto, or arguably four, as the Las Vegas Momofuku borrows heavily from the chain’s repertoire of ramen, pork buns, and fried ...

The Momofuku pork bun was unbelievably good. It looks sort of generic, but the pork belly, cucumber pickle, and hoisin made for rich, profound flavors followed by the pop of raw scallion at the finish ...

Or, in the words of Tosi herself, “Dairy Queen with pork buns.” How did you become Momofuku’s pastry chef? I was working at WD-50 as a pastry cook, and we’d gotten in trouble for using our ...

A mainstay at David Chang's acclaimed Momofuku, these pork buns are sure to liven up any dinner (or lunch, for that matter). The pork belly is brined for 24 hours, then roasted, giving the dish ...