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This past weekend I was fortunate enough to preview Momofuku Ko's new 16-course lunch tasting menu. As reported elsewhere (here and here) David Chang and Co.'s East Village 12-seater will begin serving lunch Friday-Sunday after Labor Day. There's only one seating per service and the menu will run you $150 per person. My lunch ran well over three hours; I wouldn't be surprised if they end up cutting a few courses in the future. What follows are my recollections of each dish (in other words, I'm almost certain I got a few ingredients wrong here and there). Judging by the seasonality of the menu (lots of tomatoes, corn, baby veg, etc.), most of these dishes won't be around for long. The amuse as well as courses #2, #6, #8, #9, #13, and the pork and miso sausage in #11 were the most memorable, and with a few ingredient tweaks should be available well into fall and winter.


Amuse
Pomme souffle with creme fraiche and hackleback caviar
Corn tuile with tomato jam, pork rillette, and grilled corn

Course #1
Island Creek Oyster (Duxbury, MA) with lime segment and hackleback caviar

#2
Kampachi (raw) with grapefruit miso sauce and daikon radish sprouts

#3
Long Island fluke (raw) with gochujang (Korean fermented chili paste)

#4
Diver scallops (raw, cut in strips) tossed with various citrus juices, shiso, watermelon radish, roasted white peppers, and kaffir lime zest

(Courses 1-4 will be served in a custom-designed bamboo box filled with shaved ice; haven't arrived yet)

#5
Lobster salad with mini melon balls, tomato water, basil oil, and pickled cucumbers (and mildly sweet gelee of some sorts which I missed)

#6
Painted Hills beef carpaccio with grilled baby leek, horseradish creme fraiche, grated horseradish, and baby sorrel served with a "Butter Bomb," a mini roll stuffed then baked with butter

#7
Fresh yuba with heirloom cherry tomato salad (one tomato was frozen) and toasted black rice

#8
Bacon dashi with bacon fat poached shrimp, fava, raw chanterelles, and tonburi

#9
Deep fried egg with cherry gastrique, cherry peppers, and baby kale

#10
Steamed striped bass atop an egg drop soup dumpling with raw, shaved lobster mushrooms, bok choy, and toasted kasha

#11
Buckwheat tortellini stuffed with eggplant puree, grilled baby eggplant, Korean black garlic, long beans, house made pork and miso sausage

#12
Shaved foie with pine nut brittle and lychee-Riesling gelee

#13
Elysian Fields Farm rack of lamb with watermelon, feta cheese puree, and black olive

#14
Cheese Course: Blackberry Farm's Singing Brook sheep's milk cheese with sweet and sour shallots and Humboldt Fog with smoked cantaloupe, served with pork fat brioche

#15
White Peach ice cream with milk crumbs and cinnamon streusel

#16
Corn parfait with chocolate, sour cream ice cream, and dehydrated corn kernels

PLEASE PRINT OUT THIS EMAIL AND BRING IT WITH YOU. THANKS.





if you cancel this reservation less than 24 hours in advance of your
seating time or do not attend this reservation, you will be charged
$150.00 per person.


if you are going to be late call 212 500 0831 and leave a message

unfortunately if you are going to be more than 15 minutes late we will
have to give up your spot out of respect for the guest arriving after
you

If you would like to cancel your reservation please click on the
following link:click here to cancel your reservation

please note that you will need to login in order to cancel your reservation!

please note we will do our best to accommodate special needs and food
allergies however because our menu changes from day to day we will
sometimes be unable to significantly alter your meal