Momofuku Ko is an OG and gargantuan in NYC’s fine dining scene, and the epitome of our eating during our recent trip to NYC. Not only was the trip a belated 40th present to me, we dined on 27 December, notably the date that we got married seven years earlier, right here in NYC.
Where do I even start?
I first experienced Ko in 2010. Back then Ko served an exclusive clientele out of a tiny, moody, bloody hard to find 12 seater venue. It didn’t matter if you were a celeb or a pleb, everyone booked online (30 days ahead, and inexplicably at 30 days minus 5 seconds, the seatings were booked out). But back in 2010 my awesome friend, Noah Schwartz got us in and we enjoyed the degustation albeit back then photos weren’t allowed. If you’re super keen, google “thecattylife Momofuku Ko” and you’ll hit my blog post with each and every course described BY WORD. Crazy, I know.
Fast forward to 2019. In 9 years, they’ve moved locations and now serve 24 seats + 2 tables of 4. Bookings are still highly sought after (although I’d argue, not *quite* as hard to get). They even have a walk-in bar area which serves a different menu to the restaurant.
Despite the changes I always knew we’d be back. And despite the cost also doubling in 9 years (US$150 to US$255pp) the experience was still second to none. From the moment you walk in, the personal service from the wait staff, floor manager and chefs is phenomenal. They chat to you, engage you enough but not so much that it becomes irritating. The personal touch rides through to the end of the meal when you’re presented with a menu – personalised to include your courses plus any drinks pairings you had and a nice thank you note unique to you.
And the food. 14 courses of DELICIOUS. Delicate flavours, interesting combinations, perfectly presented. My faves this time round: smoked duck breast in brown butter and foie gras; roasted squash dumplings with black truffle; soft boiled egg with caviar, onion, vinegar, fried chips, herbs; and of course shaved foie gras with pine nut brittle, lychee and Riesling gelee.
Panu had the drinks pairing (a combination of wine, sake, beer – even non-alcoholic drinks towards the end, thank god) which was also 100% personalised to his preferences.
Often you go to fancy restaurants for the experience but you wouldn’t go back. I’d go back to Ko. I don’t know what it is but yeah I’d go back a 3rd time.