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  • Months of watching The Mind of a Chef and thumbing through pages of my momofuku cookbook, I wondered if there was going to be a chance I'd eat at a Momofuku joint. In Calgary, the best I can do is a few "noodle bar" concepts that are delicious, but I've never had what raised the bar. Lo and behold a wedding in montreal brought me within close proximity of Toronto's momofuku restaurant. Sure I had to take a train, but still after barely being able to make the reservation I had my special slot to eat here. The service at momofuku is fast paced. The servers rarely make small talk. Save for this one guy who looked at me taking a dozen pictures on my phone and ordering a whack load of food. "Hey man do you work in the industry?". Odd question I wanted to ask him if he an equally silly question like "How many socks have you lost?". Still we laughed over the abundance of food I ordered: chicken fried rice, 2 pork buns and 2 chicken buns, a pickled cucumber salad, and the RAMEN. The steamed buns were the things dreams are made of. The pork belly melted like butter on my lips. It didn't' even make into my mouth. And the chicken? Wooo boy. The chicken fried rice was very tasty and the rice wasn't mushed up like it was all stir fried by a cook with grudge. Finally, the RAMEN. Months I've been trying to take a stab at Momofuku's recipe and could never get it right- and finally I had enough tasted for a year's worth of notes. The broth was rich and clear, the noodles firm and held moisture quite well, and the fixings were next level. This was a next level ramen, that's all I have to say. I'm a little shocked at the reception Momofuku is receiving in Toronto. It's sad given my experience was stellar and worth the visit. I wonder if David Chang is pulling his hair? Well he shouldn't because he should pack it up and move to Calgary. WE NEED MOMOFUKU. We swim in oil and obsess about food here Dave, come set up shop, you will be well received!
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