I managed to get to Noodle Bar last night with a friend I used to work with. We ate almost half the menu between the two of us.
I was really impressed, it is definately up to the standards of the NYC original, especially when you consider it's in its opening week. I'll be brief, because it's late and I've just come off a 12 hour shift.
Enough has been written about the pork buns, so I'll just say they're just as good.
The smoked chicken wings glazed in a fish sauce and chilli spiked caramel were sweet, rich and spicy, with a nice tang from the fish sauce ensuring they never became too rich.
Roasted rice cakes with chilli, onion and sesame were amazing, and a great lighter version of the pork sausage and crispy rice cakes on offer at Ssam Bar in NYC.
The Momofuku Ramen was on par with Noodle Bar NYC, good without being exceptional. The noodles, pork belly, sous vide egg and pulled pork were all cooked well, but the broth could have been hotter and the flavour of seaweed came on a little strong for me, masking the other flavours of the broth slightly.
The Chilled Spicy Noodles with pork sausage and honey roasted cashews and spinach was the dish of the night, the combinaton of the spicy cold noodles with the warm sausage and the sweetness and nuttiness from the cashews was unbelievably good. It'll be the first thing I order next time.
We were getting a little full by the time the Kimchi stew with pork shoulder and rice cakes came out, which was entirely our own fault. When we ordered, the waitress did warn us that it was a lot of food. It was also probably a little too hearty for the weather at the moment. Solid delicious though, the crunch of the kimchi and the tender strands of pulled pork proving a great partnership.
With a few beers each, the bill came to $115 before tip, which is pretty reasonable, and the pace at which the kitchen is pushing out food is impressive. If the keep up that level of quality, I can see them being packed for a long time to come.
Also nice to see David Chang observing service from the second floor balcony.
I actually have been talking to one of their executive sous chefs over the last month, he said as soon as the behind-the-scenes mania dies down, he'll get me in for an interview, so fingers crossed I'll be working there in a month or two.
Can't wait to see what you fellow eGulleters think when you check it out.
Edited by Broken English, 22 September 2012 - 12:09 AM.