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 ...

Chang’s second outpost, Momofuku Ssam Bar on Second Ave., offers a shredded pork shoulder bun with kewpie mayonnaise coleslaw 11 a.m.-6 p.m. only, with the noodle bar’s pork belly version on ...

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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 ...

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 ...

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 ...

Prepare for the pork bun obsession, D.C. David Chang is indeed bringing his Momofuku restaurant to the District as part of the massive CityCenterDC development. We reported in April Chang was in ...

Momofuku promises it’s none of the above ... And Chang isn’t the scrappy, nothing-to-lose chef he was when deluxe pork buns and customer-is-usually-wrong service turned the restaurant ...