Statue of Liberty and Momofuku Noodle Bar

Hard to believe that I'm looking at the same Statue of Liberty that my Grandfather looked at when he arrived at Ellis Island at the begining of the 20th century.  An amazing, inspiring gift from France.

After the Statue of Liberty we went seeking Ramen.  Not any Ramen but the restaurant that began the current upsurge in popularity of this dish with foodie's. David Changs, Momofuku Noodle Bar in the East Village.  This dish has always been popular with the Japanese and college students, but after opening this restaurant in 2004, this Japanese comfort food took off.  I have his cook book and was inspired to make both Pork Buns and Momofuku  Ramen..  I love Ramen, but these two dishes were much better than the ones that I made even from his reciepe.  The Pork Buns were incredible.  The buns were pillowey soft, stuffed with pork belly that was fantastically soft and fatty, with crunchy cucumbers, and a hosin like sauce.  The Momofuku Ramen was fantastic, the broth was smokier than I expected but in a great way.  The noodles were firm but tender.  Again with Pork belly tender and fatty with scallions, pork shoulder and the coups de grâce a soft poached egg.  Breaking open the egg which enriches and softens the broth.  Fantastic.  

When we arrived I was expecting to have to wait in a long line.  We arrived about 1:15, near the end of lunch.  While they were still completely full we only had one person in front of us and were seated within 5 minutes.  I was excited but now they give us one of the best seats in the house.  Right infront of the working kitchen.  Now we get to watch the show of them producing all this fantastic food.  It was "The best".  So far my favorite eatery

Pork Buns

 Momofuku Ramen

Ginger Scallion Noodles