Momofuku

Few chefs, and restaurants, have done more to influence restaurant dining in America over the past two decades than David Chang and his Momofuku. But what’s today a certified empire with restaurants across the country, began way back in 2004, with the opening of Momofuku Noodle Bar in New York City. The small noodle shop quickly began to command long lines for its edgy, super-inventive spins on Asian cuisine in a casual, minimalist setting.

Momofuku has reinvented itself countless times over the years, but certain dishes have become so iconic that they’re institutions unto themselves, including pork belly buns, shiitake mushroom buns, and the signature large-format feast, the Bo Ssäm. Now you can enjoy these legendary dishes in your own home, anywhere in America!