We don't bother to sit down anywhere else. No food more satisfying than Momofuku at this point - why bother with all the others?
We've spent the years getting into our Vegas groove, and Pork Buns with every meal is part of the plan. The slab of belly is thick and melty, in a fluffy bun with a stripe of hoisin and a sprinkle of scallion.
They still make the only Shoyu Ramen I would kill for, a thick, fatty broth that coats every ropy noodle.
Try the Shishito Peppers, or anything green from the market menu to take a break between the bites of pork fat. These are roasted with a thick dust of smoked salt, and the spicy ones will be your wake-up call.
Chilled Shrimp Noodles are a lighter option if you're not in the mood for ramen. The green noodles are light and cheery under a layer of char-grilled shrimp.
The Confit Jidori Chicken is a juicy, flavor-packed bowl on vinegared crispy rice.
Again, a lighter option, the Chilled Spicy Buckwheat Noodles what mix like a carb salad. There's a perfect soft-boiled egg mixed with refreshing flavors of kimchi, kombu, and cukes.
Some of my love for Momofuku stems from New York nostalgia, and some of it stems from the enjoyment of watching David Chang evolve and grow his empire. He was one of the first east coast chefs who made Asian cuisine more accessible to the stuffed shirts of New England, and he is the undeniable master of all that is pork, fat, and pork fat. Whatever the reason, all that matters is that I keep going back to Vegas, and I keep going back to him in Vegas.
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